Document Detail


Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
MedLine Citation:
PMID:  17297085     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.
Authors:
A A Hayaloglu; S Cakmakci; E Y Brechany; K C Deegan; P L H McSweeney
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  90     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2007 Mar 
Date Detail:
Created Date:  2007-02-13     Completed Date:  2008-09-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1102-21     Citation Subset:  IM    
Affiliation:
Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey. ahayaloglu@inonu.edu.tr
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Animals
Bacteria / growth & development,  isolation & purification*
Cheese / analysis*,  microbiology*
Electrophoresis, Polyacrylamide Gel
Enterobacteriaceae / growth & development,  isolation & purification
Food Handling / instrumentation,  methods*
Goats*
Nitrogen / analysis
Organic Chemicals / analysis
Plastics*
Proteins / analysis
Sheep
Skin*
Time Factors
Turkey
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Organic Chemicals; 0/Plastics; 0/Proteins; 7727-37-9/Nitrogen

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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