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    Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
    (Springer France, 2014) Sahingil, Didem; Hayaloglu, Ali A.; Simsek, Osman; Ozer, Barbaros
    The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese Awas inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 degrees C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P< 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P< 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P< 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 degrees C enhanced the volatile composition and changed the texture profiles of the cheeses.
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    Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
    (Cambridge Univ Press, 2014) Sahingil, Didem; Hayaloglu, Ali A.; Kirmaci, Huseyin A.; Ozer, Barbaros; Simsek, Osman
    The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 degrees C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 degrees C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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    The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content
    (Wiley-Blackwell, 2011) Ozer, Barbaros; Kirmaci, Huseyin A.; Hayaloglu, Ali A.; Akcelik, Mustafa; Akkoc, Nefise
    The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white-brined cheese.
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    Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation
    (Elsevier Sci Ltd, 2009) Ozer, Barbaros; Kirmaci, Hueseyin Avni; Senel, Ebru; Atamer, Metin; Hayaloglu, Adnan
    The viability of Bifidobacterium bifidum BB-12 and Lactobocillus acidophilus LA-5 microencapsulated by either an extrusion or an emulsion technique and used in white-brined cheese was monitored. Both microencapsulation techniques were effective in keeping the numbers of probiotic bacteria higher than the level of the therapeutic minimum (> 10(7) cfu g(-1)). While the Counts of probiotic bacteria decreased approximately 3 log in the control cheese in which probiotics were used as free cells, the decrease was more limited in the cheeses containing microdencapsulated cells (approximately 1 log). Medium- and long-chain free fatty acid contents of the cheeses with immobilized probiotics were much higher than in the control cheese. Similarly, cheeses made with immobilized probiotics contained higher acetaldehyde and diacetyl levels than the control. Experimental cheeses containing microencapsulated probiotics were not different from the control cheese in terms of sensory properties. (C) 2008 Elsevier Ltd. All rights reserved.
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    Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains
    (Wiley-Blackwell, 2011) Kirmaci, Hueseyin A.; Hayaloglu, Ali A.; Ozer, Barbaros; Akcelik, Mustafa; Akkoc, Nefise
    The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.
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    Simultaneous use of transglutaminase and rennet in white-brined cheese production
    (Elsevier Sci Ltd, 2013) Ozer, Barbaros; Hayaloglu, A. Adnan; Yaman, Huyla; Gursoy, Ayse; Sener, Leyla
    The effects of renneting temperature (30 degrees C or 34 degrees C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese. (C) 2013 Elsevier Ltd. All rights reserved.