Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening

OLUK A. C., GÜVEN M., HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.49, no.2, pp.435-443, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 49 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1111/ijfs.12320
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.435-443
  • Keywords: Exopolysaccharide, microstructure, proteolysis, texture, Tulum cheese, CHEDDAR CHEESE, CAPSULAR EXOPOLYSACCHARIDE, CHEMICAL-COMPOSITION, BOVINE-MILK, BIOCHEMISTRY, REDUCTION, RHEOLOGY, KARISH, STRAIN, GOATS
  • Inonu University Affiliated: Yes

Abstract

The objective of the study was to determine the effects of exopolysaccharide (EPS)-producing or non-EPS-producing starters on proteolysis, physical and microstructural characteristics of full-fat or low-fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full- or low-fat milk with EPS-producing and non-EPS-producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90days of ripening. Urea-PAGE of water-insoluble and RP-HPLC peptide profiles of water-soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although -casein exhibited similar degradation patterns in all cheeses, small differences are present in (s1)-casein degradation during ripening. Reducing fat in Tulum cheese changed the RP-HPLC peptide profile of the cheeses. The use of EPS-producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low-fat Tulum cheese.