• Food Science of Animal Resources
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• v.44 no.2
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• pp.390-407
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• 2024

Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.23-28
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• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.21-32
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• 1991

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1605-1611
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• 2017

Objective: Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics. Methods: Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [DM] of crude protein) diet, with or without DSOP. Each animal received 17 kg DM/d. Samples of forages and concentrates were weekly collected and used for duplicate chemical analyses. Individual milk samples from each control were analyzed for chemical and coagulating parameters and daily production of mozzarella cheese was estimated. At the end of the trial, bulk milk of each group was processed to produce mozzarella cheese and chemical (fat, protein, ash, pH) composition, fatty acids composition, carotenoids and tocopherols content were determined. A sensory test was also performed. The oxidative stability was measured on mozzarella cheese and on governing liquid. Results: No significant differences were observed, neither for milk yield and body condition score, nor for milk characteristics. The fat was higher (p<0.05) in mozzarella of DSOP fed group but, saturated fatty acids were lower and unsaturated higher (p<0.01). Furthermore, lower atherogenic (p<0.01), and thrombogenic (p<0.05) indices were found in mozzarella cheese of DSOP fed group. In addition, the administration of DSOP did not affect the mozzarella cheese oxidative stability and no negative effect was found in the sensory properties. Conclusion: No contraindications appeared for the inclusion of DSOP in the diet of lactating buffaloes. Besides, important effects on mozzarella cheese quality were obtained, such as a modification of fat content and attributes with an increment in the mono-unsaturated. Additionally, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.245-254
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• 2016

This investigation was carried out to study effects of different milking systems on the characteristics of Gouda cheese produced at farmstead milk-processing plants. In the first study, raw milk was collected from automatic milking system and conventional milking system farms, and Gouda cheeses were prepared under the same conditions. After 6 months of aging, the chemical composition was analyzed and free fatty acid (FFA) analysis and sensory evaluation were carried out on the products. In the second study, Gouda cheese samples were collected from seven farmstead milk-processing plants and the chemical composition and texture profile analysis were evaluated. No significant differences were found in the chemical composition of Gouda cheese according to different milking systems or different farms except crude ash. FFA analysis showed significant differences among farms, but sensory evaluation showed no significant differences. No significant differences were observed in FFA content and sensory assessment of different milking systems. Texture profile analysis revealed that there were significant differences in each cheese made at different farm plants, but there were no differences when different milking systems were used.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.131-137
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• 2008

The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) or powdered ${\beta}$-CD. Crosslinked ${\beta}$-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked ${\beta}$-CD was similar to the regular cream cheese. Approximately 91% of cholesterol-reduction was observed in the cheeses that were treated using ${\beta}$-CD, which was not significantly different between powdered vs. crosslinked ${\beta}$-CD treatments. Total amount of short-chain free fatty acids was significantly lower in both ${\beta}$-CD-treated cheeses than in the control cheese throughout the storage. The cheeses made by ${\beta}$-CD-treated cream produced much lower amounts of individual free amino acids than the control in all periods. Most rheological characteristics, except cohesiveness, decreased dramatically in the control compared with the cholesterol-reduced cream cheeses. In sensory attributes, both wateryness and spreadability in ${\beta}$-CD-treated cheeses were significantly higher than in the control during 8 wk storage. Sensory scores for sourness increased significantly in the control from 4 to 8 wk storage, however, those in the cream cheese made by crosslinked-${\beta}$-CD treated cream increased slowly during 8 wk storage, which was shown in the control during a 4 wk period. Therefore, the present study showed the possibility of cholesterol-reduced cream cheese manufacture.