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Öğe Biodiversity protection and sustainable development(Kassel Univ Press Gmbh, 2021) Sulejmani, Erhan[Abstract Not Available]Öğe A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses(Elsevier Sci Ltd, 2020) Sulejmani, Erhan; Sahingil, Didem; Hayaloglu, Ali AdnanThe effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin l-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception. (C) 2020 Elsevier Ltd. All rights reserved.Öğe Influence of curd heating on proteolysis and volatiles of Kashkaval cheese(Elsevier Sci Ltd, 2016) Sulejmani, Erhan; Hayaloglu, Ali A.Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90 degrees C for 5 min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90 degrees C, respectively. Acids and esters constituted the main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8% w/w of total volatiles, respectively). The colour (L*) and meltability values decreased significantly during ripening. In conclusion, powerful correlations were observed between extents of the heat treatment and levels of residual coagulant activity, breakdown of proteins and formation of volatiles. (C) 2016 Elsevier Ltd. All rights reserved.Öğe Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese(Wiley, 2020) Sulejmani, Erhan; Hayaloglu, Ali A.The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckiisubsp. bulgaricus, Lactococcus lactissubsp. lactis and Lc. lactissubsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from cow's milk. Results showed a low level of primary proteolysis, expressed by a low content of non-casein nitrogen (NCN), in raw cow's cheeses. Greater differences were observed in RP-HPLC peptide profiles between the cheeses manufactured with or without starter cultures during ripening. Volatile profiles including alcohols (17), ketones (33), esters (10), acids (7), and miscellaneous (4) were differed based on used starter culture. Variations on the chemical composition, peptides, and flavor profiles of beaten cheeses are due to the effect of important peptidase activity of each cell species of starter culture used in cheese production. Practical applications Lactic acid bacteria provide to beaten cheese flavor quality with their peptidase activity. Traditional cheese-making technology is made without the addition of lactic acid bacteria depending on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Beaten cheese. No previous investigation on using starter culture in Beaten cheese has been published and may ensure details to upgrade the technology and ripening by extending the flavor of the current product as its standard variety. Starter cultures can increase flavor evolution or contribute additional flavors to cheese as it matures and control off-flavors in matured cheeses that can considerably economize the cheese production.Öğe Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese(Wiley, 2014) Sulejmani, Erhan; Rafajlovska, Vesna; Guneser, Onur; Karagul-Yuceer, Yonca; Hayaloglu, Ali A.Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat-in-dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water-soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA-SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.
