Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep's milk during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridBansal, Ndihi/0000-0002-2266-6124
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosid, Paul/IXX-3278-2023
dc.authorwosidBansal, Ndihi/AFV-2230-2022
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorBansal, N.
dc.contributor.authorMcSweeney, P. L. H.
dc.date.accessioned2024-08-04T20:37:23Z
dc.date.available2024-08-04T20:37:23Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractDue to practical and hygienic uses in storage and marketing, cheese maker preference for the use of vacuum packaging instead of the brining method has increased significantly in recent years. The objective of the paper was to study and compare the chemistry, biochemistry, and microstructure of Mihalic cheeses ripened in vacuum packaging or under brine over 360 days. Proteolysis in Mihalic cheese was quite low (e.g., pH 4.6 soluble nitrogen was lower than 15%, as a percentage of the total nitrogen, and alpha (s1)-casein was slower in comparison to other brined cheeses) due to its high salt-in-moisture and low moisture contents. Urea-PAGE patterns of the pH 4.6 insoluble fractions of the cheeses showed different degradation patterns of alpha(s1)-casein in cheeses of different ages. However, beta-casein was relatively resistant to hydrolysis. Packaging the cheese in polyethylene bags significantly increased the levels of pH 4.6 soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and free amino acids compared to the cheeses ripened in brine. The total concentrations of free amino acids (FAA) in cheeses increased after 120 days of ripening, and Glu, Val, Leu, Lys, and Phe were the most abundant FAA in the cheeses. Higher levels of these AAs were found in the cheeses ripened in polyethylene bags. The peptide profiles by reversed-phase high-performance liquid chromatography of 70% (v/v) ethanol-soluble and ethanol-insoluble fractions of the pH 4.6 soluble fraction of the cheeses revealed that slight differences were found in the levels of some peptides between cheeses. Majority of the volatile compounds were present at higher concentrations in vacuum-packaged cheeses than in those ripened in brines. The images obtained by scanning electron microscopy of the cheeses ripened in polyethylene bags were clearly different (the protein matrix was more compact) from those of brine-ripened cheeses. The cheese ripened in vacuum packaging was completely different in terms of chemical composition, proteolysis, volatile composition, and microstructure. It was concluded that the vacuum packaging may be useful to maintain the chemical and biochemical qualities of Mihalic cheese, and it is also an easy practice during ripening.en_US
dc.identifier.doi10.1007/s13594-012-0083-4
dc.identifier.endpage689en_US
dc.identifier.issn1958-5586
dc.identifier.issn1958-5594
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84872086663en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage671en_US
dc.identifier.urihttps://doi.org/10.1007/s13594-012-0083-4
dc.identifier.urihttps://hdl.handle.net/11616/95912
dc.identifier.volume92en_US
dc.identifier.wosWOS:000311510400005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Franceen_US
dc.relation.ispartofDairy Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMihalic cheeseen_US
dc.subjectProteolysisen_US
dc.subjectMicrostructureen_US
dc.subjectVolatile compositionen_US
dc.subjectPackagingen_US
dc.titleInfluence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep's milk during ripeningen_US
dc.typeArticleen_US

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