IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES

Abstract

This paper describes the compositional characterization of cheese brine and aroma profile of Soft White cheese which contains different stabilizers such as sodium caseinate, carrageenan and guar gum in the brine solutions. During the 60-day storage period, pH, titration acidity, dry matter, fat, salt and protein amounts of cheese brines were analyzed. The aroma profile of the cheese samples was examined by gas chromatography–mass spectrometry using a solid-phase microextraction technique and the proportional distribution of volatile compounds was revealed. The stabilizers in the brine increased the dry matter content in the cheese mass by binding the water and reduced salt penetration into the cheese mass. A total of 23 aromatic compounds were identified including 4 aldehydes, 5 alcohols, 4 esters, 1 ether, 5 hydrocarbons, 2 ketones and 2 organic acids in cheeses. Carrageenan and guar gum were found more effective than sodium caseinate in terms of flavor retention.

Keywords

• Soft White cheese
• brine
• stabilizer
• aroma compounds

YUMUŞAK BEYAZ PEYNİR SALAMURASINDA KULLANILAN STABİLİZÖRLERİN PEYNİRLERİN AROMA PROFİLİ ÜZERİNE ETKİLERİ

Abstract

Bu makalede, salamuralarında sodyum kazeinat, karragenan ve guar gam gibi farklı stabilizörler içeren Yumuşak Beyaz peynirlerin aroma profilleri ve peynir salamuralarının bileşim özellikleri incelenmiştir. Peynir salamuralarının pH, titrasyon asitliği, kurumadde, yağ, tuz ve protein oranları 60 günlük depolama süresince analiz edilmiştir. Peynir örneklerinin aroma profili, gaz kromatografisi-kütle spektrometrisi ile katı faz mikroekstraksiyon tekniği kullanılarak incelenmiş ve uçucu bileşiklerin orantısal dağılımı ortaya çıkarılmıştır. Salamuradaki stabilizörler suyu bağlayarak peynir kitlesindeki kurumadde oranını arttırmış ve kitleye tuz geçişini azaltmıştır. Peynirlerde 4 aldehit, 5 alkol, 4 ester, 1 eter, 5 hidrokarbon, 2 keton ve 2 organik asit olmak üzere toplam 23 aromatik bileşik tespit edilmiştir. Karagenan ve guar gam, aroma tutuculuğu açısından sodyum kazeinattan daha etkili bulunmuştur.

Keywords

• Yumuşak Beyaz peynir
• salamura
• stabilizör
• aroma bileşikleri

References

1. Abdolmaleki, K., Alizadeh, L., Nayebzadeh, K., Hosseini, S.M., Shahin, R., (2019). Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: optimization of hydrocolloids concentration and drying method. Journal of Texture Studies, 1-10. https://doi.org/10.1111/jtxs.12469
2. Andrade, R.P., Oliveira, D.R., Lopes, A.C.A., De Abreu, L.R., Duarte, W.F., (2019). Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Research International, 125, 108620. https://doi.org/10.1016/j.foodres.2019.108620
3. Attaie, R., (2009). Quantification of volatile compounds in goat milk jack cheese using static headspace gas chromatography. J. Dairy Sci., 92, 2435–2443. https://doi.org/10.3168/jds.2008-1732
4. Aydemir, O., Kurt, A., (2020). The effect of different pasteurization conditions on the rheological, textural and sensory properties of white cheese. GIDA, 45 (6): 1083-1096. https://doi.org/10.15237/gida.GD20101
5. Aydın, M.E., Yıldız, S., Kara, G., Tor, A., (2005). Konya yeraltı suyunda klorlu benzenlerin GC/ECD ile analizi. Selcuk University Journal of Engineering, Science and Technology, 20(2),1-6. https://dergipark.org.tr/tr/pub/sujest/issue/23276/248451
6. Badings, H.T. (1967). Causes of ribes flavor in cheese. Journal of Dairy Science, 50(9),1347-1351. https://doi.org/10.3168/jds.S0022-0302(67)87632-X
7. Bai, X., Li, C., Yu, L., Jiang, Y., Wang, M., Lang, S., Liu, D., (2019). Development and characterization of soybean oil microcapsules employing kafirin and sodium caseinate as wall materials. LWT-Food Science and Technology, 111:235-241. https://doi.org/10.1016/j.lwt.2019.05.032
8. Bas, D., Kendirci, P., Salum, P., Gövce, G., Erbay, Z., (2019). Production of enzyme-modified cheese (EMC) with ripened White cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination. Food and Bioproducts Processing, 117, 287–301. https://doi.org/10.1016/j.fbp.2019.07.016

9. Benaouadj, F., Ziane-Zafour, A.H., Rebiha, M., (2017). Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: use of experimental design method. Journal of Dispersion Science and Technology, 38(5): 693–698. https://doi.org/10.1080/01932691.2016.1189833
10. Bozoudi, D., Kondyli, E., Claps, S., Hatzikamari, M., Michealidou, A., Biliaderis, C.G., Litopoulou-Tzanetaki, E., (2018). Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece. International Journal of Dairy Technology, 71(3),673-682. https://doi.org/10.1111/1471-0307.12497
11. Bradley, R. L., Arnold, E., Barbano, D. M., Semerad, R. G., Smith, D. E., Vines, B. K., (1993). Chemical and physical methods. In: Standart methods for examination of dairy products, Marshall, R.T. (Ed.), American Public Health Association, Washington Dc, USA, pp. 433-531.
12. Cadiñanos, L.P.G., García-Cayuela, T., Yvon, M., Martinez-Cuesta, M.C., Peláez, C., Requena, T., (2013). Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds. Applied and Environmental Microbiology, 79(11),3503-3506. https://dx.doi.org/10.1128%2FAEM.00279-13
13. Cankurt, H., (2019). The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of White cheese. Foods, 8, 133. https://doi.org/10.3390/foods8040133
14. Cao, P., Wu, L., Wu, Z., Pan, D., Zeng, X., Guo, Y., Lian, L., (2019). Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum. J. Dairy Sci., 102, 2863–2872. https://doi.org/10.3168/jds.2018-15410
15. Charve, J., Reineccius, G.A., (2009). Encapsulation performance of proteins and traditional materials for spray dried flavors. J. Agric. Food Chem., 57, 2486–2492. https://doi.org/10.1021/jf803365t
16. Chiesa, L.M., Panseri, S., Soncin, S., Vallone, L., Dragoni, I., (2010). Determination of styrene content in Gorgonzola PDO cheese by headspace solid phase micro-extraction (HS-SPME) and gas-chromatography mass-spectrometry (GC-MS). Vet Res Commun, 34 (Suppl 1),S167–S170. https://doi.org/10.1007/s11259-010-9375-4
17. Domingos, L.D., De Souza, H.A.L., Mariutti, L.R.B., Benassi, M.T., Bragagnolo, B., Viotto, W.H., (2019). Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Research International, 119, 793–804. https://doi.org/10.1016/j.foodres.2018.10.062
18. Efe, E., Bek, Y., Şahin, M., (2000). SPSS’te çözümleri ile istatistik yöntemler 2. (1st edn., Publication no:10) Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Turkey.
19. EFSA, (2010). Scientific opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavourings. EFSA Journal, 8 (3),1512. https://doi.org/10.2903/j.efsa.2010.1512
20. Estrada, O., Arino, A., Juan, T., (2019). Salt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis. Foods, 8, 100. https://doi.org/10.3390/foods8030100
21. Evangelia, Z., Dimitrios, K., Theophilos, M., Emmanuel, A., (2016). The effect of probiotic lactic acid bacteria on the characteristics of Galotyri cheese. Int J Clin Nutr Diet, 2, 114. https://doi.org/10.15344/2456-8171/2016/114
22. Evert-Arriagada, K., Hernández-Herrero, M.M., Gallardo-Chacón, J.J., Juan, B., Trujillo, A.J., (2013). Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese. Innovative Food Science and Emerging Technologies, 19, 73–78. https://doi.org/10.1016/j.ifset.2013.04.001
23. Fancello, F., Petretto, G.L., Marceddu, S., Venditti, T., Pintore, G., Zara, G., Mannazzu, I., Budroni, M., Zara, S., (2020). Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese. Food Microbiology, 87, 103386. https://doi.org/10.1016/j.fm.2019.103386
24. Fox, P.F., Wallace, J.M., (1997). Formation of flavor compounds in cheese. In: Advances in applied microbiology, Neidleman, S.L. & Laskin, A.I. (Eds.), Academic Press, Boston, USA, pp.17-87.
25. Fox, P.F., Singh, T.K., McSweeney, P.L.H., (1995). Biogenesis of flavour compounds in cheese. In: Chemistry of structure-function relationships in cheese: advances in experimental medicine and biology, Malin, E.L. & Tunick, M.H. (Eds.), Springer, Boston, USA, pp. 59-98.
26. Gaglio, R., Franciosi, E., Todaro, A., Guarcello, R., Alfeo, V., Randazzo, C.L., Settanni, L., Todaro, M., (2020). Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. Food Research International, 136, 109335. https://doi.org/10.1016/j.foodres.2020.109335
27. Goulart, E.M., Olivo, P.M., Rodrigues, B.M., Madrona, G.S., Pozza, P.C., Pozza, M.S.S., (2019). Application of functional edible films in ricotta cheese. Acta Scientiarum Technology, 41, e36464. https://doi.org/10.4025/actascitechnol.v41i1.36464
28. Göğüş, F., Özel, M.Z., Lewis, A.C., (2006). Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GCxGC-TOF/MS. J. Sep. Sci., 29, 1217 –1222. https://doi.org/10.1002/jssc.200500400
29. Graiver, N.G., Zaritzky, N.E., Califano, A.N., (2004). Viscoelastic behavior of refrigerated and frozen low-moisture Mozzarella cheese. Journal of Food Science, 69(3), 123-128. https://doi.org/10.1111/j.1365-2621.2004.tb13364.x
30. Gupta, S.K., Whitney, R.M., Tuckey, S.L., (1973). Brine soluble protein of cheddar and Gouda cheese. Journal of Dairy Science, 57(5):540-544. https://doi.org/10.3168/jds.S0022-0302(74)84930-1
31. Hannon, J. K., Wilkinson, M. G., Delahunty, C. M., Wallace, C. M., Morrissey, P. A., Beresford, T. P., (2003). Use of aoutolytic starter systems to accelerate the rippening of cheddar cheese. International Dairy Journal, 13(11):313-323. https://doi.org/10.1016/S0958-6946(02)00178-4
32. Hansen, A.P., Heinis, J.J., (1991). Decrease of vanillin flavor perception in the presence of casein and whey proteins. J Dairy Sci, 74, 2936-2940. https://doi.org/10.3168/jds.S0022-0302(91)78477-4
33. IDF, (2004a). Determination of the total solid content (cheese and processed cheese). ISO 5534-IDF 004, Brussels, Belgium: International Dairy Federation.
34. IDF, (2004b). Milk determination of nitrogen content. ISO 8968-3-IDF 020-3, Brussels, Belgium: International Dairy Federation.
35. Jana, A.H., Patel, H.G., Pinto, S., Prajapati, J.P., (2010). Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends. Journal of Food Science and Technology, 47(2), 240–242. https://dx.doi.org/10.1007%2Fs13197-010-0034-0
36. Kaminarides, S., Litos, I., Massouras, T., Georgala, A., (2015). The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese. Small Ruminant Research, 125, 106–114. https://doi.org/10.1016/j.smallrumres.2015.01.025
37. Kaminarides, S., Moschopoulou, E., Karali, F., (2019). Influence of salting method on the chemical and texture characteristics of ovine Halloumi cheese. Foods, 8: 232. https://doi.org/10.3390/foods8070232
38. Kampf, N., Nussinovitch, A., (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14, 531–537. https://doi.org/10.1016/S0268-005X(00)00033-3
39. Kavaz, A., Bakırıcı, İ., Kaban, G., (2013). Changes of volatile compounds of herby cheese during the storage period. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19 (3), 535-540. DOI: 10.9775/kvfd.2012.7509
40. Khorshidian, N., Yousefi, M., Khanniri, E., Mortazavian, A.M., (2018). Potential application of essential oils as antimicrobial preservatives in cheese. Innovative Food Science and Emerging Technologies, 45, 62–72. https://doi.org/10.1016/j.ifset.2017.09.020
41. Kırmacı, H.A., Hayaloğlu, A.A., Özer, H.B., Atasoy, A.F., Levent, O., (2015). Effects of wild-type starter culture (artisanal strains) on volatile profile of Urfa cheese made from ewe milk. International Journal of Food Properties, 18(9), 1915-1929. https://doi.org/10.1080/10942912.2014.942782
42. Kondyli, E., Pappa, E.C., Vlachou, A.M., (2012). Effect of package type on the composition and volatile compounds of Feta cheese. Small Ruminant Research, 108, 95– 101. https://doi.org/10.1016/j.smallrumres.2012.06.014
43. Leclercq-Perlat, M.N., Corrieu, G., Spinnler, H.E., (2004). Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. J. Dairy Sci., 87, 1545–1550. https://doi.org/10.3168/jds.S0022-0302(04)73306-8
44. Li, J., Gao, K., Bian, M., Ding, H., (2020). Recent advances in the total synthesis of cyclobutane-containing natural products. Org. Chem. Front., 7, 136. https://doi.org/10.1039/c9qo01178a
45. Liaw, I.W., Eshpari, H., Tong, P.S., Drake, M.A., (2010). The impact of antioxidant addition on flavor of Cheddar and Mozzarella whey and Cheddar whey protein concentrate. Journal of Food Science, 75(6), 559-569. https://doi.org/10.1111/j.1750-3841.2010.01695.x
46. Lin, Y., Kelly, A.L., O’Mahony, J.A., Guinee, T.P., (2017). Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. Journal of Dairy Science, 100(2), 908-918. https://doi.org/10.3168/jds.2016-11704
47. Liu, H., Li, J., Geng, P., He, Y.T., Ma, T., (2014). Effects of soybean pectin gel on flavor compounds variation of Cheddar cheeses during ripening. Advanced Materials Research, 881-883,797-800. https://doi.org/10.4028/www.scientific.net/AMR.881-883.797
48. Luo, J., Jiang, C., Zhao, L., Zhang, M., Wang, F., Sun, E., Ren, F., (2018). Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J. Dairy Sci., 101, 9725–9735. https://doi.org/10.3168/jds.2018-14760
49. Malone, M.E., Appelqvist, I.A.M., Norton, I.T., (2003). Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids, 17(6), 775-784. https://doi.org/10.1016/S0268-005X(03)00098-5
50. Martino, C., Ianni, A., Grotta, L., Pomilio, F., Martino, G., (2019). Influence of zinc feeding on nutritional quality, oxidative stability and volatile profile of fresh and ripened ewes' milk cheese. Foods, 8(12), 656. https://doi.org/10.3390/foods8120656
51. Merritt, C., Forss, D.A., Angelini, P., Bazinet, M.L., (1967). Volatile compounds produced by irradiation of butterfat. Journal of the American Oil Chemists’ Society, 44, 144–146. https://doi.org/10.1007/BF02558175
52. Messens, W., Dewettinck, K., Van Camp, J., Huyghebaert, A., (1998). High pressure brining of Gouda cheese and its effect on the cheese serum. LWT - Food Science and Technology, 31(6), 552-558. https://doi.org/10.1006/fstl.1998.0414
53. Meynier, A., Lecoq, C., Genot, C., (2005). Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion. Food Chemistry, 93, 153–159. https://doi.org/10.1016/j.foodchem.2004.10.018
54. Morgan, M.E., (1970). Microbial flavor defects in dairy products and methods for their simulation. I. malty flavor. Journal of Dairy Science, 53(3), 270-272. https://doi.org/10.3168/jds.S0022-0302(70)86195-1
55. Murtaza, M.S., Sameen, A., Huma, N., Hussain, F., (2017). Influence of hydrocolloid gums on textural, functional and sensory properties of low fat cheddar cheese from buffalo milk. Pakistan Journal of Zoology, 49(1):27-34. http://dx.doi.org/10.17582/journal.pjz/2017.49.1.27.34
56. Nalepa, B., Olszewska, M.A., Markiewicz, L.H., Aljewicz, M., (2019). Composition and significance of bacterial microbiota and volatile organic compounds of Swiss-Dutch-type cheese as determined by PCR-DGGE and HS-GC. Pol. J. Food Nutr. Sci., 69(3), 267–278. https://doi.org/10.31883/pjfns/109899
57. Natrella, G., Gambacorta, G., Faccia, M., (2020). Volatile organic compounds throughout the manufacturing process of Mozzarella of Gioia del Colle PDO cheese. Czech Journal of Food Sciences, 38, 215-222. https://doi.org/10.17221/129/2020-CJFS
58. Ni, Q., Gasperi, F., Aprea, E., Betta, E., Bergamaschi, M., Tagliapietra, F., Schiavon, S., Bittante, G., (2020). The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. Journal of Dairy Science, 103(2), 1377-1390. https://doi.org/10.3168/jds.2019-16495
59. Nogueira, L.F.B., Maniglia, B.C., Blacido, B.R.T., Ramos, A.P., (2019). Organic–inorganic collagen/iota-carrageenan/hydroxyapatite hybrid membranes are bioactive materials for bone regeneration. Journal of Applied Polymer Science, 136(39), 48004. https://doi.org/10.1002/app.48004
60. Nordvi, B., Langsrud, O., Egelandsdal, B., Slinde, E., Vogt, G., Gutierrez, M., Olsen, E., (2007). Characterization of volatile compoundsin a fermented and dried fish product during cold storage. Journal of Food Science, 72(6), 373-380. https://doi.org/10.1111/j.1750-3841.2007.00421.x
61. Özbek, Ç., (2021). Salamurada stabilizör kullanımının yumuşak beyaz peynirlerin kalite özellikleri üzerine etkileri / The effects of using stabilizers in cheese brine on some quality features of soft white cheeses. Çukurova University Food Engineering Department PhD Thesis, Adana, Turkey, p. 183.
62. Öztürkoğlu Budak, Ş., Gürsoy, A., Aykas, D.P., Koçak, C., Dönmez, S., De Vries, R.P., Bron, P.A., (2016). Volatile compound profiling of Turkish Divle cave cheese during production and ripening. Journal of Dairy Science, 99, 5120-5131. https://doi.org/10.3168/jds.2015-10828
63. Papademas, P., Aspri, M., Mariou, M., Dowd, S.E., Kazou, M., Tsakalidou, E., (2019). Conventional and omics approaches shed light on halitzia cheese, along-forgotten white-brined cheese from Cyprus. International Dairy Journal, 98, 72-83. https://doi.org/10.1016/j.idairyj.2019.06.010
64. Pappa, E.C., Kondyli, E., Bosnea, L., Mataragas, M., Giannouli, A., Tsiraki, M., (2020). Semi-industrial production of Kashkaval of Pindos cheese using sheep or a mixture of sheep–goat milk and utilization of the whey for manufacturing Urda cheese. Foods, 9(6), 736. https://doi.org/10.3390/foods9060736
65. Pawliszyn, J., Pawliszyn, B., Pawliszyn, M., (1997). Solid phase microextraction (SPME). The Chemical Educator, 2, 4. https://doi.org/10.1007/s00897970137a
66. Poveda, J.M., Sanchez-Palomo, E., Perez-Coello, M.S., Cabezas, L., (2008). Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses. Dairy Sci. Technol., 88, 355–367. https://doi.org/10.1051/dst:2007021
67. Sable, S., Letellier, F., Cottenceau, G., (1997). An analysis of the volatile flavor compounds in a soft raw goat milk cheese. Biotechnology Letters, 19(2), 143–145. https://doi.org/10.1023/A:1018308329840
68. Shi, Y.G., Yang, Y., Piekoszewski, W., Zeng, J.H., Guan, H.N., Wang, B., Liu, L.L., Zhu, X.Q., Chen, F.L., Zhang, N., (2020). Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of Tofu. International Journal of Food Science and Technology, 55, 1218–1229. https://doi.org/10.1111/ijfs.14357
69. Simiqueli, A.A., Vidigal, M.C.T.R., Minim, V.P.R., Minim, L.A., (2019). Ovalbumin and guar gum foam and its surface properties as influenced bysucrose and sorbitol. International Journal of Biological Macromolecules, 135, 226-232. https://doi.org/10.1016/j.ijbiomac.2019.05.140
70. Soong, Y.H.V., Liu, N., Yoon, S., Lawton, C., Xie, D., (2019). Cellular and metabolic engineering of oleaginous yeast Yarrowia lipolytica for bioconversion of hydrophobic substrates into high-value products. Eng Life Sci., 19, 423–443. https://dx.doi.org/10.1002%2Felsc.201800147
71. Sumonsiri, N., Barringer, S.A., (2013). Application of SIFT-MS in monitoring volatile compounds in fruits and vegetables. Current Analytical Chemistry, 9(4), 631-641. http://dx.doi.org/10.2174/15734110113099990028
72. Suvera, P., Sawale, P.D., Prajapati, P.S., (2017). Application of dietary fibers as value addition in dairy and food products. Indian Journal of Dairy Science, 70(5), 491-496.
73. Tang, M., Zhu, Y., Li, D., Adhikari, B., Wang, L., (2019). Rheological, thermal and microstructural properties of casein/k-carrageenan mixed systems. LWT - Food Science and Technology, 113, 108296. https://doi.org/10.1016/j.lwt.2019.108296
74. Tavaria, F.K., Franco, I., Carballo, F.J., Malcata, F.X., (2003). Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal, 13, 537–545. https://doi.org/10.1016/S0958-6946(03)00060-8
75. TSE, (2002). TS 1018. Çiğ İnek Sütü Standardı. Türk Standartları Ensititüsü, Ankara.
76. Viry, O., Boom, R., Avison, S., Pascu, M., Bodnar, I., (2018). A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions. Food Research International, 109, 52–58. https://doi.org/10.1016/j.foodres.2018.04.013
77. Wagenaar, R.O., Dack, G.M., (1958). Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types A and B. III. Studies with surface-ripened cheese type III. Journal of Dairy Science, 41(9), 1196-1200. https://doi.org/10.3168/jds.S0022-0302(58)91074-9
78. Wurm, F., Nussbaumer, F., Pham, T., Bechtold, T., (2019). Structural elucidation of mixed carrageenan gels using rheometry. Food Hydrocolloids, 95, 533-539. https://doi.org/10.1016/j.foodhyd.2019.05.005
79. Xu, Z., Chen, J., Shi, X., Wang, B., Zheng, X., Zheng, X., (2020). Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening. Food Bioscience, 35, 1005862. https://doi.org/10.1016/j.fbio.2020.100586
80. Yang, H., Li, X., Liang, G., Xu, Z., Leng, X.J., (2019). Cork and guar gum supplementation enhanced the buoyancy of faeces, and protease supplementation alleviated the negative effects of dietary cork on growth and intestinal health of tilapia, Oreochromis niloticus× O. aureus. Aquaculture Nutrition, 00, 1–11. https://doi.org/10.1111/anu.12964
81. Yousefi, M., Jafari, S.M., (2019). Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends in Food Science and Technology, 88,468-483. https://doi.org/10.1016/j.tifs.2019.04.015
82. Zomorodi, S., Azarpazhooh, E., Behmadi, H., (2020). Influence of some hydrocolloids on textural properties of UF cheese. Journal of Food Biosciences and Technology, 10(2), 1-10. https://jfbt.srbiau.ac.ir/article_15729.html