| Title: | Influence of curd heating on proteolysis and volatiles of Kashkaval cheese |
| Author(s): | Sulejmani E; Hayaloglu AA; |
| Address: | "Department of Food Technology, University of Tetova, 1200 Tetovo, Macedonia; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey. Electronic address: erhan.sulejmani@unite.edu.mk. Department of Food Engineering, Inonu University, 44280 Malatya, Turkey" |
| DOI: | 10.1016/j.foodchem.2016.05.054 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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 5min) 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" |
| Keywords: | Balkan Peninsula Cheese/*analysis Esters Food Handling/*methods *Hot Temperature Proteolysis Volatile Organic Compounds/*analysis Colour Kashkaval cheese Meltability Residual coagulant activity Volatile compounds; |
| Notes: | "MedlineSulejmani, Erhan Hayaloglu, Ali A eng England 2016/06/11 Food Chem. 2016 Nov 15; 211:160-70. doi: 10.1016/j.foodchem.2016.05.054. Epub 2016 May 10" |
