Sulejmani E, Hayaloglu A A, Rafajlovska V
Department of Food Technology and Nutrition, State University of Tetova, 1200, Tetovo, Republic of Macedonia; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
J Dairy Sci. 2014 Mar;97(3):1210-24. doi: 10.3168/jds.2013-7092. Epub 2013 Dec 28.
The objective of this study was to determine the gross composition, proteolysis, and volatile and texture profiles during ripening of industrial (IND) and traditional (TRD) Beaten (Bieno sirenje) cheeses made by using ewe milk. In the course of the analyses, statistical differences were determined in some physicochemical parameters, nitrogen fractions, and total free amino acid levels between TRD and IND types of cheese. Higher levels of proteolysis were observed in IND cheeses than in TRD cheeses during ripening. Levels of residual β- and αs-caseins were 72.2 and 48.7%, respectively, in 180-d-old TRD cheeses. However, the residual levels were 52.8% for β-casein and 18% for αs-casein in IND cheeses. Similar differences were noted for the reversed-phase HPLC peptide profiles of 2 types of cheeses. Also, higher concentrations of peptides were eluted in IND cheeses than in TRD cheeses during ripening. A total of 73 volatile compounds, including alcohols (16), esters (17), acids (14), terpenes (7), ketones (5), aldehydes (4), and miscellaneous (10) were identified. The IND cheeses contained higher levels of carboxylic acids, esters, alcohols, and terpenes than the TRD cheeses; however, the same levels of methyl ketones were determined in the 2 types of cheeses at the end of ripening. These may be due to some differences (e.g., pasteurization and scalding temperature, among other factors) in the manufacture of the 2 types of Beaten cheeses. The textural profile of Beaten cheeses showed that TRD production method resulted in firmer, less fracturable, and stiffer cheeses than the IND production method. In conclusion, the results suggest that the use of industrial production method (pasteurization of cheese milk and curd scalding at 70°C) in the manufacture of Beaten ewe milk cheese enriched the volatile profile of the cheese.
本研究的目的是确定用羊奶制作的工业（IND）和传统（TRD）比耶诺·西伦杰（Beaten）奶酪在成熟过程中的总体成分、蛋白水解情况以及挥发性成分和质地特征。在分析过程中，确定了TRD和IND两种类型奶酪在一些理化参数、氮组分和总游离氨基酸水平上的统计学差异。在成熟过程中，IND奶酪中的蛋白水解程度高于TRD奶酪。在180日龄的TRD奶酪中，残留的β-酪蛋白和αs-酪蛋白水平分别为72.2%和48.7%。然而，在IND奶酪中，β-酪蛋白的残留水平为52.8%，αs-酪蛋白的残留水平为18%。两种类型奶酪的反相高效液相色谱肽谱也存在类似差异。此外，在成熟过程中，IND奶酪中洗脱的肽浓度高于TRD奶酪。共鉴定出73种挥发性化合物，包括醇类（16种）、酯类（17种）、酸类（14种）、萜类（7种）、酮类（5种）、醛类（4种）和其他类（10种）。IND奶酪中的羧酸、酯类、醇类和萜类含量高于TRD奶酪；然而，在成熟结束时，两种类型奶酪中的甲基酮含量相同。这可能是由于两种类型的比耶诺奶酪在制作过程中存在一些差异（例如，巴氏杀菌和烫漂温度等其他因素）。比耶诺奶酪的质地特征表明，与IND生产方法相比，TRD生产方法生产出的奶酪更硬、更不易破碎且更紧实。总之，结果表明在制作比耶诺羊奶奶酪时使用工业生产方法（奶酪乳巴氏杀菌和凝乳在70°C烫漂）丰富了奶酪的挥发性成分。
