Article 2025 · 4 atıf

Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kas,ar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

Yilmaz, Firat, Dagdemir, Elif, Hayaloglu, Ali Adnan

Özet

This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kas,ar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of alpha s1-and beta-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.

Anahtar Kelimeler

Kas , ar cheese Adjunct culture Ultrasonicated-adjunct culture Proteolysis Volatile compounds LACTOBACILLUS-HELVETICUS STRAINS WHITE-BRINED-CHEESE FLAVOR DEVELOPMENT COMPOUND PROFILE KASHAR CHEESE FRACTION ADJUNCT AROMA AUTOLYSIS PARACASEI

WoS Kategorileri

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

Künye

Dergi: FOOD CHEMISTRY
Yıl: 2025
Cilt: 481
ISSN: 0308-8146
eISSN: 1873-7072
DOI: 10.1016/j.foodchem.2025.144090
WoS UID: WOS:001462912500001

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