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    Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
    (Elsevier Sci Ltd, 2023) Boran, O. S.; Sulejmani, E.; Hayaloglu, A. A.
    This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during ripening as a function of Kuflu cheese slurry addition level (0-5 %), salt concentration (1-3 %) and ripening temperature (5-15 C-?). The highest aminopeptidase activities (0.140 and 0.187 OD/g per hour) were determined in 15-day-old samples containing 3 % and 5 % Kuflu cheese slurry, respectively. Also, the use of Kuflu cheese slurry, regardless of ripening, caused an increase in ABTS(*+) antioxidants, angiotensin-converting enzyme (ACE)-inhibition activity and volatile compounds in model cheeses. The sensory evalua-tion indicated that the use of 3 % (w/w) Kuflu cheese slurry, storage temperature 10 ?C for 15 days provided better flavour, odour, texture, colour, appearance and overall acceptability. In conclusion, using Kuflu cheese slurry for model cheese production enhanced the level of proteolysis and volatile flavour composition with shortened ripening time.
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    Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride
    (Elsevier Sci Ltd, 2021) Sulejmani, E.; Boran, O. S.; Huppertz, T.; Hayaloglu, A. A.
    We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in flow behaviour of milk jams was observed after calcium addition. As sucrose content decreased, titratable acidity decreased; however, ash and the colour values L*, a*, and b* increased. A negative correlation between pH and L* (lightness) (P < 0.01) was found due to sodium bicarbonate used during production to support the Maillard reaction. The results suggest that inulin can be used to improve the structure and rheological characteristic and sensory scores of the product with the combination of calcium. (c) 2021 Elsevier Ltd. All rights reserved.
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    Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese
    (Elsevier Science Inc, 2014) Sulejmani, E.; Hayaloglu, A. A.; Rafajlovska, V.
    The objective of this study was to determine the gross composition, proteolysis, and volatile and texture profiles during ripening of industrial (IND) and traditional (TRD) Beaten (Bieno sirenje) cheeses made by using ewe milk. In the course of the analyses, statistical differences were determined in some physicochemical parameters, nitrogen fractions, and total free amino acid levels between TRD and IND types of cheese. Higher levels of proteolysis were observed in IND cheeses than in TRD cheeses during ripening. Levels of residual beta- and alpha(s)-caseins were 72.2 and 48.7%, respectively, in 180-d-old TRD cheeses. However, the residual levels were 52.8% for beta-casein and 18% for alpha(s)-casein in IND cheeses. Similar differences were noted for the reversed-phase HPLC peptide profiles of 2 types of cheeses. Also, higher concentrations of peptides were eluted in IND cheeses than in TRD cheeses during ripening. A total of 73 volatile compounds, including alcohols (16), esters (17), acids (14), terpenes (7), ketones (5), aldehydes (4), and miscellaneous (10) were identified. The IND cheeses contained higher levels of carboxylic acids, esters, alcohols, and terpenes than the TRD cheeses; however, the same levels of methyl ketones were determined in the 2 types of cheeses at the end of ripening. These may be due to some differences (e.g., pasteurization and scalding temperature, among other factors) in the manufacture of the 2 types of Beaten cheeses. The textural profile of Beaten cheeses showed that TRD production method resulted in firmer, less fracturable, and stiffer cheeses than the IND production method. In conclusion, the results suggest that the use of industrial production method (pasteurization of cheese milk and curd scalding at 70 degrees C) in the manufacture of Beaten ewe milk cheese enriched the volatile profile of the cheese.