INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE

被引:10
作者
Akalin, Ayse Sibel [1 ]
Karaman, Ayse Demet [2 ]
机构
[1] Ege Univ, Dept Dairy Technol, Fac Agr, TR-35100 Bornova, Turkey
[2] Adnan Menderes Univ, Dept Food Engn, Fac Agr, Aydin, Turkey
关键词
FREE FATTY-ACIDS; CHEDDAR CHEESE; FLAVOR COMPOUNDS; AROMA COMPOUNDS; ORGANIC-ACIDS; COMPONENTS; LIPOLYSIS; FRACTION; TEXTURE; CULTURE;
D O I
10.1111/j.1745-4514.2010.00409.x
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Full-fat Turkish white cheese was manufactured in an industrial scale and ripened for 90 days after packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. White cheese packaged with cryovac container had higher contents of total solids, milk fat, water-soluble nitrogen and lactic acid and lower contents of salt and ash than the cheese packaged in polystyrene container during ripening (P < 0.05). The ripening index and the counts of lactococci and lactobacilli were also higher with cryovac container (P < 0.05). With regard to volatile compounds, a total of 40 components were identified: alcohols (5), aldehydes (3), ketones (7), esters (4), volatile acids (10), hydrocarbons (8) and other compounds (3). Volatile acids were the main components of both Turkish white cheeses. The contents of hexanoic and butanoic acids, dominant acids of cheese in cryovac container, were significantly higher when compared to the cheese in polystyrene cup (P < 0.05).
引用
收藏
页码:663 / 680
页数:18
相关论文
共 41 条
[1]   Variation in organic acids content during ripening of pickled White cheese [J].
Akalin, AS ;
Gönç, S ;
Akbas, Y .
JOURNAL OF DAIRY SCIENCE, 2002, 85 (07) :1670-1676
[2]   Effect of chymosin reduction and salt substitution on the properties of white salted cheese [J].
Al-Otaibi, Mutlag M. ;
Wilbey, R. Andrew .
INTERNATIONAL DAIRY JOURNAL, 2006, 16 (08) :903-909
[3]   Modeling of proteolysis and lipolysis in Iranian white brine cheese [J].
Alizadeh, M ;
Hamedi, M ;
Khosroshahi, A .
FOOD CHEMISTRY, 2006, 97 (02) :294-301
[4]   Cooperation between wild lactococcal strains for cheese aroma formation [J].
Amárita, F ;
de la Plaza, M ;
de Palencia, PF ;
Requena, T ;
Peláez, C .
FOOD CHEMISTRY, 2006, 94 (02) :240-246
[5]  
AVILA M., 2005, INT DAIRY J, V15, P1034
[6]   Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese [J].
Azarnia, S ;
Ehsani, MR ;
Mirhadi, SA .
INTERNATIONAL DAIRY JOURNAL, 1997, 7 (6-7) :473-478
[7]   Volatile composition and sensory properties of industrially produced Idiazabal cheese [J].
Barron, Luis Javier R. ;
Redondo, Yolanda ;
Aramburu, Mikel ;
Gil, Pilar ;
Perez-Elortondo, Francisco J. ;
Albisu, Marta ;
Najera, Ana I. ;
de Renobales, Mertxe ;
Fernandez-Garcia, Estrella .
INTERNATIONAL DAIRY JOURNAL, 2007, 17 (12) :1401-1414
[8]   Volatile components of Grana Parmigiano-Reggiano type hard cheese [J].
Bellesia, F ;
Pinetti, A ;
Pagnoni, UM ;
Rinaldi, R ;
Zucchi, C ;
Caglioti, L ;
Palyi, G .
FOOD CHEMISTRY, 2003, 83 (01) :55-61
[9]   Characterization of the volatile fraction and of free fatty acids of "Fontina Valle d'Aosta", a protected designation of origin Italian cheese [J].
Berard, Joel ;
Bianchi, Federica ;
Careri, Maria ;
Chatel, Augusto ;
Mangia, Alessandro ;
Musci, Marilena .
FOOD CHEMISTRY, 2007, 105 (01) :293-300
[10]   A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese [J].
Bintsis, T ;
Robinson, RK .
FOOD CHEMISTRY, 2004, 88 (03) :435-441