Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets of Izmir in Turkey were determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed

Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets of Izmir in Turkey were determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed

Acid adaptation effect on survival of Escherichia coli O157 : H7 in fermented milk products

WOS: 000245467600010The growth and survival of acid-adapted and nonadapted Escherichia coli O157:H7 were determined in strained, set-type, and synbiotic yoghurt and kefir. Acid-adapted or nonadapted E. coli O157: H7 were inoculated into the synbiotic and set-type yoghurt before and after the fermentation process. Survival of the inoculated E. coli O157: H7 in these products was examined during storage at 4 degrees C. Acid adaptation enhanced the survival of E. coli O157: H7 in kefir and strained yoghurt. Acid adaptation also enhanced the survival of E. coli O157: H7 in set-type yoghurt, which was inoculated after the fermentation process; however, acid-adapted cell inoculation before fermentation did not enhance survival. These observations support the theory that acid adaptation is an important survival mechanism enabling E. coli O157: H7 to persist in fermented dairy products

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

WOS: 000269367900004In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) during storage at + 4 degrees C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at 1(st) day, 3(rd), 6(th), 9(th), 12(th) and 15(th) weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3(rd) week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15(th) weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and NIP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15(th) weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didn't significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples

The effect of using a vegetable fat blend on some attributes of kashar cheese

WOS: 000264018400007Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5 degrees C, and analyzed initially for its gross composition and cholesterol content. In addition, the proteolysis and lipolysis, organic acid content and fatty acid composition were studied during the ripening of the cheese. The replacement of milk fat with a vegetable fat blend mainly affected pH, total solids and cholesterol content in the initial composition of the cheese (P < 0.05). The acid degree value and tyrosine contents in both types of cheese increased throughout ripening and significant differences were found between the cheeses after only 30 days of ripening (P < 0.05). The organic acid concentrations of both cheeses changed during ripening (P < 0.05) except for citric and oxalic acids. MF cheese showed higher levels of citric, succinic and oxalic acids especially towards to the end of ripening. Palmitic acid was the dominant fatty acid in MF cheese while the most abundant fatty acids in VF cheese were palmitic and oleic acid. The higher unsaturated fatty acid composition of the VF cheese has attracted attention from the healthy food image point of view

Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage

WOS: 000295769200006Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two parts and stored at 4 degrees C refrigerated control sample and at -18 degrees C for six months frozen experimental samples. After that, cheeses were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1(st), 3(rd), 6(th), 9(th) and 12(th) week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05)