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Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese

Year 2021, Volume: 27 Issue: 2, 155 - 163, 04.06.2021
https://doi.org/10.15832/ankutbd.605018

Abstract

The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 °C, 80 °C, and 90 °C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter (P<0.05), total solids and nitrogen, hardness, cohesiveness, gumminess, and chewiness (P<0.001). Scalding time significantly affected total nitrogen and gumminess (P<0.05), total solids, and hardness (P<0.001). Ripening time significantly affected chemical, textural and color properties of ovine milk Urfa cheese (P<0.001), except fat in dry matter (P<0.05). The color properties of Urfa cheese were not significantly affected by the scalding temperature and time (P>0.05). Besides, scalding treatments have improved the microstructure of ovine milk Urfa cheeses. Urfa cheese exhibited a more compact, coarser, and uniform structure with increasing scalding temperature and time. As a result, scalding treatments and ripening on the chemical, textural and microstructural characteristics of Urfa cheeses were substantially effective.

Supporting Institution

Harran University Scientific Research Projects Authority

Project Number

HUBAK Project No.: 13041

References

  • Akalın A S & Karaman A D (2010). Influence of packaging conditions on the textural and sensory characteristics, microstructure and color of industrially produced Turkish white cheese during ripening. Journal of Texture Studies 41(4): 549-562
  • Alinovi M, Cordioli M, Francolino S, Locci F, Ghiglietti R, Monti L, Tidona F, Mucchetti G & Giraffa G (2018). Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. International Dairy Journal 84: 72-78
  • Aminifar M, Hamedi M, Emam-Djomeh Z & Mehdinia A (2010). Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. Journal of Texture Studies 41(4): 579-593
  • Atasoy A F & Türkoğlu H (2008). Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry 110(3): 598-604
  • Atasoy A F, Yetişmeyen A, Türkoğlu H & Özer B (2008). Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 19(3): 278-285
  • Atasoy A F, Hayaloglu A A, Kırmacı H, Levent O & Türkoğlu H (2013). Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses. Small Ruminant Research 115(1-3): 113-123
  • Awad S, Hassan A N & Muthukumarappan K (2005). Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: Texture and melting properties. Journal of Dairy Science 88(12): 4204-4213
  • Buffa M N, Trujillo A J, Pavia M & Guamis B (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. International Dairy Journal 11(11): 927-934
  • El-Bakry M & Sheehan J (2014). Analysing cheese microstructure: A review of recent developments. Journal of Food Engineering 125: 84–96Eroglu A, Toker O S & Dogan M (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. International Journal of Dairy Technology 69(2): 243-253
  • Famenin B K, Hosseini H, Zayeri F, Ghanati K, Lorenzo J M, Barba F J & Mousavi Khaneghah A (2019). Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages. Journal of Food Processing and Preservation 43(5): e13938
  • Grappin R & Beuvier E (1997). Possible Implications of Milk Pasteurization on the Manufacture and Sensory Quality of Ripened Cheese. International Dairy Journal 7(12): 751-761
  • Hayaloglu A A, Deegan K C & Mcsweeney P L (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science & Technology 90(1): 99-109
  • Hayaloglu A A, Karatekin B & Gurkan H (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. International Dairy Journal 38(2): 136-144
  • Hort J & Le Grys G (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 11(4-7): 475-481
  • IDF (1993). Milk Determination of Nitrogen Content. IDF Standard 20B, International Dairy Federation, Brussels
  • Kahyaoglu T & Kaya S (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 13(11): 867-75
  • Kahyaoglu T, Kaya S & Kaya A (2005). Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International 11(3): 191-198
  • Kırmacı H A, Hayaloğlu A A, Özer H B & Türkoğlu H (2014). Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems. Small Ruminant Research 119(1–3): 120-129
  • Kırmacı H A (2016). Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese. Polish Journal of Food and Nutrition Sciences 66(4): 303-310
  • Lawrence R C, Creamer L K & Gilles J (1987). Texture development during cheese ripening. Journal of Dairy Science 70(8): 1748-1760
  • Madadlou A, Khosroshahi A, Mousavi S M & Djome Z E (2006). Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. Journal of Dairy Science 89(7): 2359-2364
  • Motevalizadeh E, Mortazavi S A, Milani E & Hooshmand‐Dalir M A R (2018). Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Food Science & Nutrition 6(2): 356-372
  • Nuñez M, Guillén A M, Rodríguez-Marín M A, Marcilla A M, Gaya P & Medina M (1991). Accelerated ripening of ewes’ milk Manchego cheese: The effect of neutral proteinases. Journal of Dairy Science 74(12): 4108-4118
  • Ozer H B, Uraz G, Beyzi-Yılmaz E & Atasoy A F (2004). The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined turkish cheese. International Journal of Food Science & Technology 39(7): 727-735
  • Özer B H, Robinson R K & Grandison A S (2003). Textural and microstructural properties of Urfa cheese (a white-brined Turkish cheese). International Journal of Dairy Technology 56(3): 171-176
  • Prasad N & Alvarez V B (1999). Effect of salt and chymosin on the physico-chemical properties of Feta cheese during ripening. Journal of Dairy Science 82(6): 1061-1067
  • Sahan N, Yasar K, Hayaloglu A A, Karaca O B & Kaya A (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research 75: 1-7
  • Sahingil D, Hayaloglu A A, Simsek O & Ozer B (2014). Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Science & Technology 94(6): 603-623
  • Tomaszewska J, Cais-Socolinska D, Bierzunska P, Kaczynski L K, Walkowiak W & Baranowska H M (2019). Behaviour of water in different types of goats' cheese. International Dairy Journal 95: 18-24
  • Tunick M H, Malin E L, Smith P W, Shieh J J, Sullivan B C, Mackey K L & Holsinger V H (1993). Proteolysis and rheology of low fat and full fat Mozzarella cheeses prepared from homogenized milk. Journal of Dairy Science 76(12): 3621-3628
  • Turkish Standards (1978). Determination of Fat in Cheese. TS 3046, Turkish Standards Institute, Ankara, Turkey
  • Turkish Standards (1989). White Cheese Standard. TS 591, Turkish Standards Institute, Ankara, Turkey
Year 2021, Volume: 27 Issue: 2, 155 - 163, 04.06.2021
https://doi.org/10.15832/ankutbd.605018

Abstract

Project Number

HUBAK Project No.: 13041

References

  • Akalın A S & Karaman A D (2010). Influence of packaging conditions on the textural and sensory characteristics, microstructure and color of industrially produced Turkish white cheese during ripening. Journal of Texture Studies 41(4): 549-562
  • Alinovi M, Cordioli M, Francolino S, Locci F, Ghiglietti R, Monti L, Tidona F, Mucchetti G & Giraffa G (2018). Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. International Dairy Journal 84: 72-78
  • Aminifar M, Hamedi M, Emam-Djomeh Z & Mehdinia A (2010). Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. Journal of Texture Studies 41(4): 579-593
  • Atasoy A F & Türkoğlu H (2008). Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry 110(3): 598-604
  • Atasoy A F, Yetişmeyen A, Türkoğlu H & Özer B (2008). Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 19(3): 278-285
  • Atasoy A F, Hayaloglu A A, Kırmacı H, Levent O & Türkoğlu H (2013). Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses. Small Ruminant Research 115(1-3): 113-123
  • Awad S, Hassan A N & Muthukumarappan K (2005). Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: Texture and melting properties. Journal of Dairy Science 88(12): 4204-4213
  • Buffa M N, Trujillo A J, Pavia M & Guamis B (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. International Dairy Journal 11(11): 927-934
  • El-Bakry M & Sheehan J (2014). Analysing cheese microstructure: A review of recent developments. Journal of Food Engineering 125: 84–96Eroglu A, Toker O S & Dogan M (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. International Journal of Dairy Technology 69(2): 243-253
  • Famenin B K, Hosseini H, Zayeri F, Ghanati K, Lorenzo J M, Barba F J & Mousavi Khaneghah A (2019). Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages. Journal of Food Processing and Preservation 43(5): e13938
  • Grappin R & Beuvier E (1997). Possible Implications of Milk Pasteurization on the Manufacture and Sensory Quality of Ripened Cheese. International Dairy Journal 7(12): 751-761
  • Hayaloglu A A, Deegan K C & Mcsweeney P L (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science & Technology 90(1): 99-109
  • Hayaloglu A A, Karatekin B & Gurkan H (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. International Dairy Journal 38(2): 136-144
  • Hort J & Le Grys G (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 11(4-7): 475-481
  • IDF (1993). Milk Determination of Nitrogen Content. IDF Standard 20B, International Dairy Federation, Brussels
  • Kahyaoglu T & Kaya S (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 13(11): 867-75
  • Kahyaoglu T, Kaya S & Kaya A (2005). Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International 11(3): 191-198
  • Kırmacı H A, Hayaloğlu A A, Özer H B & Türkoğlu H (2014). Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems. Small Ruminant Research 119(1–3): 120-129
  • Kırmacı H A (2016). Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese. Polish Journal of Food and Nutrition Sciences 66(4): 303-310
  • Lawrence R C, Creamer L K & Gilles J (1987). Texture development during cheese ripening. Journal of Dairy Science 70(8): 1748-1760
  • Madadlou A, Khosroshahi A, Mousavi S M & Djome Z E (2006). Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. Journal of Dairy Science 89(7): 2359-2364
  • Motevalizadeh E, Mortazavi S A, Milani E & Hooshmand‐Dalir M A R (2018). Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Food Science & Nutrition 6(2): 356-372
  • Nuñez M, Guillén A M, Rodríguez-Marín M A, Marcilla A M, Gaya P & Medina M (1991). Accelerated ripening of ewes’ milk Manchego cheese: The effect of neutral proteinases. Journal of Dairy Science 74(12): 4108-4118
  • Ozer H B, Uraz G, Beyzi-Yılmaz E & Atasoy A F (2004). The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined turkish cheese. International Journal of Food Science & Technology 39(7): 727-735
  • Özer B H, Robinson R K & Grandison A S (2003). Textural and microstructural properties of Urfa cheese (a white-brined Turkish cheese). International Journal of Dairy Technology 56(3): 171-176
  • Prasad N & Alvarez V B (1999). Effect of salt and chymosin on the physico-chemical properties of Feta cheese during ripening. Journal of Dairy Science 82(6): 1061-1067
  • Sahan N, Yasar K, Hayaloglu A A, Karaca O B & Kaya A (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research 75: 1-7
  • Sahingil D, Hayaloglu A A, Simsek O & Ozer B (2014). Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Science & Technology 94(6): 603-623
  • Tomaszewska J, Cais-Socolinska D, Bierzunska P, Kaczynski L K, Walkowiak W & Baranowska H M (2019). Behaviour of water in different types of goats' cheese. International Dairy Journal 95: 18-24
  • Tunick M H, Malin E L, Smith P W, Shieh J J, Sullivan B C, Mackey K L & Holsinger V H (1993). Proteolysis and rheology of low fat and full fat Mozzarella cheeses prepared from homogenized milk. Journal of Dairy Science 76(12): 3621-3628
  • Turkish Standards (1978). Determination of Fat in Cheese. TS 3046, Turkish Standards Institute, Ankara, Turkey
  • Turkish Standards (1989). White Cheese Standard. TS 591, Turkish Standards Institute, Ankara, Turkey
There are 32 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Ahmet Ferit Atasoy 0000-0002-3390-1177

Ali Adnan Hayaloglu 0000-0002-4274-2729

Huriye Gözde Ceylan 0000-0001-7363-554X

Mehmet Çiçek This is me 0000-0003-4111-3004

Project Number HUBAK Project No.: 13041
Publication Date June 4, 2021
Submission Date August 10, 2019
Acceptance Date December 16, 2019
Published in Issue Year 2021 Volume: 27 Issue: 2

Cite

APA Atasoy, A. F., Hayaloglu, A. A., Ceylan, H. G., Çiçek, M. (2021). Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Journal of Agricultural Sciences, 27(2), 155-163. https://doi.org/10.15832/ankutbd.605018

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