Research Article
BibTex RIS Cite

Bifidobakteri inokule edilerek ve edilmeden üretilen Bayramiç peynirinin farklı olgunlaşma dönemlerindeki mikrobiyolojik, aromatik ve duyusal özelliklerinin belirlenmesi ve benzer endüstriyel peynirlerle karşılaştırılması

Year 2023, , 46 - 54, 23.01.2023
https://doi.org/10.56833/bursagida.1232481

Abstract

Amaç: Son yıllarda geleneksel gıdalara olan ilgiye paralel olarak artizan peynirlere olan ilgi de artmıştır. Bu bağlamda araştırmacılar artizan peynirlerin özelliklerini ortaya çıkarmak, yeni teknolojilerle peynirlerin kalitesini artırmak ve diğer peynirlerle olan farklılıklarını ortaya çıkarmak için çalışmalar yapmaktadır. Bu çalışma, geleneksel olarak bifidobakteri ilavesiyle ve ilavesiz olarak üretilen, farklı zamanlarda salamurada
Gıda ve Yem Bilimi - Teknolojisi Dergisi / Journal of Food and Feed Science - Technology 29: 46-54 (2023/1) 47
Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with
similar industrial cheeses
Yasin Ozdemir;Mehmet Ozkan;Seda Kayahan;Ali İhsan Damlapinar
olgunlaştırılan Bayramiç peynir örneklerinin mikrobiyolojik, aromatik ve duyusal özelliklerindeki farklılıkları belirlemeyi amaçlamaktadır. Ayrıca bu geleneksel peynir çeşidimizin endüstriyel olarak üretilen peynirlerle karşılaştırmaları da yapılmıştır.
Materyal ve yöntem: Bu araştırmada geleneksel yöntemlerle 2 çeşit Bayramiç peyniri, inek sütünden Bifidobakteri inokülasyonlu ve inokülasyonsuz olarak üretilmiştir. Analiz için 1, 45, 90 ve 135 günlük olgunlaşma sürelerinde örnekler alınmıştır. Karşılaştırma için üç farklı olgunlaştırılmış peynir kullanılmıştır. Bu peynirlerin inek sütünden endüstriyel ölçekte üretildiği, üretiminde starter kültür kullanılmadığı, standart üretim metotlarının kullanıldığı, 4oC’de 3 ay olgunlaştırmaya tabi tutulduğu ve tam yağlı olgunlaştırılmış beyaz peynir olarak satışa sunulduğu bilinmektedir. Bifidobakteri, laktik asit bakterileri, maya ve küf sayımının yanı sıra aromatik bileşikler ve duyusal özelliklerin belirlenmesine yönelik analizler yapılmıştır.
Bulgular ve sonuç: Bifidobakteri ilavesiyle hazırlanan örneklerde laktik asit bakteri sayılarında daha düzenli bir artış görülmüştür. Bifidobakterilerin 7 log kob/mL inokülasyonu ile üretilen Bayramiç peynirlerinin probiyotik olarak pazarlanmasında avantaj sağlayabileceği görülmüştür. Daha fazla örnekte yapılacak çalışmalarda; kaprik asit, kapronat (Etil-) ve benzen, 2,4-diizosiyanato-1-metil’in Bayramiç peynirlerinin diğer peynirlerden farklılığını ortaya koyabilecek indikatör bileşenler olarak kullanılabileceği değerlendirilmiştir. Bifidobakteri inokülasyonu ve olgunlaşma günlerinin interaksiyonu ürün kalitesi için önemli olarak belirlenmiştir. Starter kültür olarak bifidobakteri kullanmak isteyen üreticilerin olgunlaşma sürelerine de dikkat etmeleri gerektiği düşünülmektedir.

References

  • Afkhami, R., Goli, M. and Keramat, J. (2019). Loading lime by-product into derivative cellulose carrier for food enrichment. Food Science and Nutrition, 7, 2353– 2360.
  • Beresford, T. and Williams, A. (2004). The microbiology of cheese ripening. Cheese: Chemistry, Physics and Microbiology, 1, 287–318.
  • Bonizzi, I., Buffoni, J. N., Feligini, M. and Enne, G. (2009). Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer–PCR fingerprinting, and pasture altitude. Journal of Applied Microbiology, 107(4), 1319-1329.
  • Burns, P., Patrignani, F., Serrazanetti, D., Vinderola, G.C., Reinheimer, J.A., Lanciotti, R. and Guerzoni, M.E. (2008). Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. Journal of Dairy Sciene, 91, 500–512
  • Cardarelli, H.R., Buriti, F.C., Castro, I.A. and Saad, S.M. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. Lebensm Wiss Technology, 41(6), 1037-46.
  • Castro, J.M., Tornadijo, M.E., Fresno, J.M. and Sandoval, H. (2015). Biocheese: a food probiotic carrier. BioMed Research International, 2015, 723056.
  • Coelho, M.C., Malcata, F.X. and Silva, C.C. (2022). Lactic acid bacteria in raw-milk cheeses: from starter cultures to probiotic functions. Foods, 11(15), 2276.
  • Coppa, M., Martin, B., Pradel, P., Leotta, B., Priolo, A. and Vasta, V. (2011). Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. Journal of Agricultural and Food Chemistry, 59(9), 4947-4954.
  • Da Cruz, A.G., Buriti, F.C.A., de Souza, C.H.B., Faria, J.A.F. and Saad, S.M.I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends Food Science and Technology, 20, 344–354.
  • Delgado, F.J., González-Crespo, J., Cava, R. and Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chemistry, 129(3), 1156-1163.
  • Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J. and Ramírez, R. (2010). Characterization of the volatile profile of a Spanish ewe raw milk soft cheese P.D.O. Torta del Casar during ripening by SPME–GC–MS. Food Chemistry, 118, 182–189.
  • FDA/BAM (2001). U.S. Food and Drug Administration’s Bacteriological Analytical Manual (BAM).
  • Fernández, M., Hudson, J.A., Korpela, R. and de los Reyes-Gavilán, C.G. (2015). Impact on human health of microorganisms present in fermented dairy products: an overview. BioMed Research International, 1, 1-13.
  • Formaggioni, P., Malacarne, M., Franceschi, P., Zucchelli, V., Faccia, M., Battelli, G. and Summer, A. (2020). Characterisation of Formaggella della Valle di Scalve cheese produced from cows reared in valley floor stall or in mountain pasture: Fatty acids profile and sensory properties. Foods, 9(4), 383.
  • Gueimonde, M., Delgado, S., Mayo, B., Ruas-Madiedo, P., Margolles, A. and de los ReyesGavilán, C.G. (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International, 37, 839-850.
  • Hamdy, A.M., Ahmed, M.E., Mehta, D., Elfaruk, M.S., Hammam, A.R. and El‐Derwy, Y.M. (2021). Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria. Food Science and Nutrition, 9(1), 62-70.
  • Hammam, A.R., and Ahmed, M.S. (2019). Technological aspects, health benefits, and sensory properties of probiotic cheese. SN Applied Sciences, 1(9), 1-9.
  • Homayouni, A., Ansari, F., Azizi, A., Pourjafar, H. and Madadi, M. (2020). Cheese as a potential food carrier to deliver probiotic microorganisms into the human gut: A review. Current Nutrition and Food Science, 16(1), 15-28.
  • Kilcawley, K. N., Faulkner, H., Clarke, H. J., O’Sullivan, M. G. and Kerry, J. P. (2018). Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods, 7(3), 37.
  • Mokoena, M.P., Mutanda, T. and Olaniran, A.O. (2016). Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food and Nutrition Research, 60(1), 29630.
  • Li, S., Li, Y., Du, Z., Li, B., Liu, Y., Gao, Y. and Li, Y. (2021). Impact of NSLAB on Kazakh cheese flavor. Food Research International, 144, 110315.
  • Mattu, B., and Chauhan, A. (2013). Lactic acid bacteria and its use in probiotics. Journal of Bioremediation and Biodegradation, 4, 8.
  • Miranda, R.O., Neto, G.G., de Freitas, R., de Carvalho, A.F. and Nero, L.A. (2011). Enumeration of bifidobacteria using PetrifilmTM AC in pure cultures and in a fermented milk manufactured with a commercial culture of Streptococcus thermophilus. Food Microbiology, 28, 1509-1513
  • Montel, M.C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D.A., Desmasures, N. and Berthier, F. (2014). Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177, 136-154.
  • Nero, L.A., de Freitas, C.A.I.O., Flores Carvalho, L., Vieira, M. and Constantino, C. (2020). 3M Petrifilm lactic acid bacteria count plate ıs a reliable tool for enumerating lactic acid bacteria in bacon. Journal of Food Protection, 83(10), 1757-1763.
  • Ong, L. and Shah, N.P. (2009). Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses. Journal of Food Science, 74(5), 182-191.
  • Ozdemir, Y. and Erigdeci, Z. (2022)Artisan cheeses, Bayramiç Cheese and their probiotics. Nutrution 2022 Conference, 12-13 September 2022, Online event.
  • Settanni, L. and Moschetti, G. (2010). Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiology, 27(6), 691–697.
  • Suzuki-Iwashima, A., Matsuura, H., Iwasawa, A. and Shiota, M. (2020). Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses. Journal of Bioscience and Bioengineering, 129(3), 333-347.
  • Tajic Ahmadabadi, M., Shahab Lavasani, A. and Berenji, S. (2020). The effect of different storage temperature on aroma compounds of probiotic UF cheese. Iranian Journal of Biosystems Engineering, 50(4), 909-926.
  • Tilocca, B., Costanzo, N., Morittu, V.M., Spina, A.A., Soggiu, A., Britti, D. and Piras, C. (2020). Milk microbiota: Characterization methods and role in cheese production. Journal of Proteomics, 210, 103534.
  • Tzora, A., Nelli, A., Voidarou, C., Fthenakis, G., Rozos, G., Theodorides, G. and Skoufos, I. (2021). Microbiota “Fingerprint” of Greek Feta cheese through ripening. Applied Sciences, 11(12), 5631.
  • Urala, N. and Lähteenmäki, L. (2004). Attitudes behind consumers’ willingness to use functional foods. Food Quality and Preference, 15, 793–803.
  • Zonoubi, R. and Goli, M. (2021). The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Science and Nutrition, 9(2), 866-874.

Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses

Year 2023, , 46 - 54, 23.01.2023
https://doi.org/10.56833/bursagida.1232481

Abstract

Objective: In recent years, interests in artisan cheeses have also increased with the interest in traditional foods. In this context, researchers are studying on revealing the properties of artisan cheeses, increasing their quality with new technologies and revealing their differences with other cheeses. This study aimed to determine the differences in microbial properties, major aromatic components and sensory properties of Bayramiç cheese, which are traditionally produced with and without inoculation of bifidobacteria and ripened in brine at different periods. In addition, these traditional cheeses were also compared with other industrially produced cheeses.
Materials and methods: In this study, Bayramiç cheeses were produced from cow milk by using traditional methods with and without bifidobacteria inoculation. Samples were taken at 1, 45, 90 and 135 days of ripening period for analysis. Three different ripened cheeses were used to compare. It is known that these cheeses were produced on an industrial scale from cow's milk, starter culture was not used in their production, standard production methods were used, they were ripened at 4oC for 3 months and offered for sale as full-fat ripened white cheese. Bifidobacteria, lactic acid bacteria, yeast and mold counts were determined and aromatic compounds and sensory properties were also analyzed.
Results and conclusion: Bifidobacteria inoculated samples showed more regular increase in lactic acid bacteria counts. It has been observed that Bayramiç cheeses produced with 7 log cfu/mL inoculation of bifidobacteria may also provide an advantage in the marketing of probiotics. In further studies, will be done in future with much more samples, capric acid, capronate (ethyl-) and benzene, 2,4-diisocyanato-1-methyl can be used as indicator components for Bayramiç cheeses. Interreaction of bifidobacteria inoculation and ripening days were determined important factors for product quality. It is thought that producers who want to use bifidobacteria as a starter culture should also pay attention to ripening times.

References

  • Afkhami, R., Goli, M. and Keramat, J. (2019). Loading lime by-product into derivative cellulose carrier for food enrichment. Food Science and Nutrition, 7, 2353– 2360.
  • Beresford, T. and Williams, A. (2004). The microbiology of cheese ripening. Cheese: Chemistry, Physics and Microbiology, 1, 287–318.
  • Bonizzi, I., Buffoni, J. N., Feligini, M. and Enne, G. (2009). Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer–PCR fingerprinting, and pasture altitude. Journal of Applied Microbiology, 107(4), 1319-1329.
  • Burns, P., Patrignani, F., Serrazanetti, D., Vinderola, G.C., Reinheimer, J.A., Lanciotti, R. and Guerzoni, M.E. (2008). Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. Journal of Dairy Sciene, 91, 500–512
  • Cardarelli, H.R., Buriti, F.C., Castro, I.A. and Saad, S.M. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. Lebensm Wiss Technology, 41(6), 1037-46.
  • Castro, J.M., Tornadijo, M.E., Fresno, J.M. and Sandoval, H. (2015). Biocheese: a food probiotic carrier. BioMed Research International, 2015, 723056.
  • Coelho, M.C., Malcata, F.X. and Silva, C.C. (2022). Lactic acid bacteria in raw-milk cheeses: from starter cultures to probiotic functions. Foods, 11(15), 2276.
  • Coppa, M., Martin, B., Pradel, P., Leotta, B., Priolo, A. and Vasta, V. (2011). Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. Journal of Agricultural and Food Chemistry, 59(9), 4947-4954.
  • Da Cruz, A.G., Buriti, F.C.A., de Souza, C.H.B., Faria, J.A.F. and Saad, S.M.I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends Food Science and Technology, 20, 344–354.
  • Delgado, F.J., González-Crespo, J., Cava, R. and Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS. Food Chemistry, 129(3), 1156-1163.
  • Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J. and Ramírez, R. (2010). Characterization of the volatile profile of a Spanish ewe raw milk soft cheese P.D.O. Torta del Casar during ripening by SPME–GC–MS. Food Chemistry, 118, 182–189.
  • FDA/BAM (2001). U.S. Food and Drug Administration’s Bacteriological Analytical Manual (BAM).
  • Fernández, M., Hudson, J.A., Korpela, R. and de los Reyes-Gavilán, C.G. (2015). Impact on human health of microorganisms present in fermented dairy products: an overview. BioMed Research International, 1, 1-13.
  • Formaggioni, P., Malacarne, M., Franceschi, P., Zucchelli, V., Faccia, M., Battelli, G. and Summer, A. (2020). Characterisation of Formaggella della Valle di Scalve cheese produced from cows reared in valley floor stall or in mountain pasture: Fatty acids profile and sensory properties. Foods, 9(4), 383.
  • Gueimonde, M., Delgado, S., Mayo, B., Ruas-Madiedo, P., Margolles, A. and de los ReyesGavilán, C.G. (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International, 37, 839-850.
  • Hamdy, A.M., Ahmed, M.E., Mehta, D., Elfaruk, M.S., Hammam, A.R. and El‐Derwy, Y.M. (2021). Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria. Food Science and Nutrition, 9(1), 62-70.
  • Hammam, A.R., and Ahmed, M.S. (2019). Technological aspects, health benefits, and sensory properties of probiotic cheese. SN Applied Sciences, 1(9), 1-9.
  • Homayouni, A., Ansari, F., Azizi, A., Pourjafar, H. and Madadi, M. (2020). Cheese as a potential food carrier to deliver probiotic microorganisms into the human gut: A review. Current Nutrition and Food Science, 16(1), 15-28.
  • Kilcawley, K. N., Faulkner, H., Clarke, H. J., O’Sullivan, M. G. and Kerry, J. P. (2018). Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods, 7(3), 37.
  • Mokoena, M.P., Mutanda, T. and Olaniran, A.O. (2016). Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food and Nutrition Research, 60(1), 29630.
  • Li, S., Li, Y., Du, Z., Li, B., Liu, Y., Gao, Y. and Li, Y. (2021). Impact of NSLAB on Kazakh cheese flavor. Food Research International, 144, 110315.
  • Mattu, B., and Chauhan, A. (2013). Lactic acid bacteria and its use in probiotics. Journal of Bioremediation and Biodegradation, 4, 8.
  • Miranda, R.O., Neto, G.G., de Freitas, R., de Carvalho, A.F. and Nero, L.A. (2011). Enumeration of bifidobacteria using PetrifilmTM AC in pure cultures and in a fermented milk manufactured with a commercial culture of Streptococcus thermophilus. Food Microbiology, 28, 1509-1513
  • Montel, M.C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D.A., Desmasures, N. and Berthier, F. (2014). Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177, 136-154.
  • Nero, L.A., de Freitas, C.A.I.O., Flores Carvalho, L., Vieira, M. and Constantino, C. (2020). 3M Petrifilm lactic acid bacteria count plate ıs a reliable tool for enumerating lactic acid bacteria in bacon. Journal of Food Protection, 83(10), 1757-1763.
  • Ong, L. and Shah, N.P. (2009). Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses. Journal of Food Science, 74(5), 182-191.
  • Ozdemir, Y. and Erigdeci, Z. (2022)Artisan cheeses, Bayramiç Cheese and their probiotics. Nutrution 2022 Conference, 12-13 September 2022, Online event.
  • Settanni, L. and Moschetti, G. (2010). Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiology, 27(6), 691–697.
  • Suzuki-Iwashima, A., Matsuura, H., Iwasawa, A. and Shiota, M. (2020). Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses. Journal of Bioscience and Bioengineering, 129(3), 333-347.
  • Tajic Ahmadabadi, M., Shahab Lavasani, A. and Berenji, S. (2020). The effect of different storage temperature on aroma compounds of probiotic UF cheese. Iranian Journal of Biosystems Engineering, 50(4), 909-926.
  • Tilocca, B., Costanzo, N., Morittu, V.M., Spina, A.A., Soggiu, A., Britti, D. and Piras, C. (2020). Milk microbiota: Characterization methods and role in cheese production. Journal of Proteomics, 210, 103534.
  • Tzora, A., Nelli, A., Voidarou, C., Fthenakis, G., Rozos, G., Theodorides, G. and Skoufos, I. (2021). Microbiota “Fingerprint” of Greek Feta cheese through ripening. Applied Sciences, 11(12), 5631.
  • Urala, N. and Lähteenmäki, L. (2004). Attitudes behind consumers’ willingness to use functional foods. Food Quality and Preference, 15, 793–803.
  • Zonoubi, R. and Goli, M. (2021). The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Science and Nutrition, 9(2), 866-874.
There are 34 citations in total.

Details

Primary Language English
Journal Section Original Articles
Authors

Yasin Özdemir This is me 0000-0002-5157-3074

Mehmet Özkan This is me 0000-0001-9459-4177

Seda Kayahan This is me 0000-0003-1300-4396

Ali İhsan Damlapınar This is me 0000-0002-2045-1832

Publication Date January 23, 2023
Published in Issue Year 2023

Cite

APA Özdemir, Y., Özkan, M., Kayahan, S., Damlapınar, A. İ. (2023). Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses. Gıda Ve Yem Bilimi Teknolojisi Dergisi(29), 46-54. https://doi.org/10.56833/bursagida.1232481

by-nc-nd.png?resize=300%2C105&ssl=1
Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0