Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:47:26Z
dc.date.available2024-08-04T20:47:26Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipInonu Universityen_US
dc.description.sponsorshipAuthors are grateful to the Inonu University for the technical support provided for this study. A sincere appreciation is given to the dairy factory ''Eko Sharr in Tetovo (North Macedonia) for the experimental design of the samples.en_US
dc.identifier.doi10.1111/jfpp.14689
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85087147343en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14689
dc.identifier.urihttps://hdl.handle.net/11616/99377
dc.identifier.volume44en_US
dc.identifier.wosWOS:000544261700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWhite-Brined-Cheeseen_US
dc.subjectFlavor Compoundsen_US
dc.subjectCheddar Cheeseen_US
dc.subjectProteolysisen_US
dc.subjectRawen_US
dc.titleInfluence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheeseen_US
dc.typeArticleen_US

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