Home  About us  Contact
 

White Cheese (white + cheese)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007
Issa Javidipour
Summary Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 °C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality. [source]

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2008
ELIF DAGDEMIR
The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains. [source]

Detection of aflatoxin M1 in milk and dairy products consumed in Adana, Turkey

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2009
ISIL VAR
A total of 70 dairy products consisting of 20 sterilized milk, 10 butter, 20 white cheese and 20 Kashar cheese samples were analysed for aflatoxin M1 (AFM1) by enzyme-linked immunosorbent assay (ELISA). The detection limit was 5 ng/L for milk and 25 ng/kg for butter, white cheese and Kashar cheese. Of the 70 dairy products analysed, AFM1 in 49 samples (70%) was found to range from 10 to 388 ng/kg. Moreover, AFM1 levels in three samples of milk, two samples of butter, one sample of white cheese and one sample of Kashar cheese were found to be higher than the Turkish legal limits. [source]

SENSORY CHARACTERISTICS OF EZINE CHEESE

JOURNAL OF SENSORY STUDIES, Issue 1 2007
YONCA KARAGUL-YUCEER
ABSTRACT Ezine cheese is a full-fat, white pickled cheese ripened in tinplate containers. A mixture of milks from goat, sheep and cow is used to make Ezine cheese. It has its own characteristic taste and aroma that differ from other white cheeses. In this study, the chemical composition and sensory attributes of Ezine cheese were characterized. A descriptive sensory evaluation technique was used to determine flavor and texture characteristics. Representative Ezine cheeses (22) were provided by local producers. A highly trained (n = 9) panel generated the descriptive terms and identified the references. Fourteen flavors and 10 texture terms were developed to describe Ezine cheese flavor and texture. Some characteristic flavor and taste descriptors for Ezine cheese were free fatty acids, cooked, creamy, whey-like, goaty, salty and sour. Cheese texture was evaluated using hand, mouth and residual techniques. Texture analysis indicated that Ezine cheese had soft and semi-hard texture properties. In general, most of the Ezine cheeses showed similarities in terms of hand firmness, mouth firmness, fracturability and number of particles attributes. [source]