Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Sulejmani E., HAYALOĞLU A. A.

FOOD CHEMISTRY, cilt.211, ss.160-170, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 211
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2016.05.054
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.160-170
  • Anahtar Kelimeler: Kashkaval cheese, Proteolysis, Volatile compounds, Colour, Meltability, Residual coagulant activity, HALLOUMI-TYPE CHEESE, LA-SERENA CHEESE, GOAT MILK CHEESE, SPME-GC-MS, KASHAR CHEESE, EWES MILK, CHEMICAL-COMPOSITION, SENSORY PROPERTIES, FLAVOR, TEMPERATURE
  • İnönü Üniversitesi Adresli: Evet

Özet

Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90 degrees C for 5 min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90 degrees C, respectively. Acids and esters constituted the main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8% w/w of total volatiles, respectively). The colour (L*) and meltability values decreased significantly during ripening. In conclusion, powerful correlations were observed between extents of the heat treatment and levels of residual coagulant activity, breakdown of proteins and formation of volatiles. (C) 2016 Elsevier Ltd. All rights reserved.