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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.