Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk

Medjoudj H., Zidoune M. N., HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, sa.8, ss.1876-1893, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 8
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10942912.2016.1222588
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1876-1893
  • Anahtar Kelimeler: Skin-bag (Chekoua), Bouhezza cheese goat's raw milk, Proteolysis, Lipolysis, Aromatic profile, LACTIC-ACID BACTERIA, WHITE-BRINED-CHEESE, CHEMICAL-COMPOSITION, SENSORY EVALUATION, FLAVOR COMPOUNDS, TELEME CHEESE, LIPOLYSIS, MANUFACTURE, COMPONENTS, FRACTION
  • İnönü Üniversitesi Adresli: Evet

Özet

Bouhezza is an Algerian cheese, which is ripened in a goat-skin bag, called Chekoua. The aim of the study was to determine the protein profiles and aromatics, which contribute to sensory properties of Bouhezza cheese. The chemical composition, proteolysis, and volatile profile have been carried out in cheese made from raw goat milk. The results showed that, the dry matter ranged from 23.07 to 51.95%, the fat-in-dry matter ranged from 10.58 to 31.77%, and the protein ranged from 28.27 to 42.09%. Water-soluble and 12% trichloroacetic acid-soluble nitrogen fractions decreased at the beginning of the ripening process and then they increased until the end of ripening. The reverse phase-high-performance liquid chromatography peptide profiles of the cheese showed the modifications occurred during the ripening process. The volatile compounds showed a diversity of odorous components which contribute to give to the cheese its particular organoleptic. There were 109 compounds identified in Bouhezza cheese. Carboxylic acids, esters, and alcohols were the main classes of the volatile components in the cheese.