Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening

Due to practical and hygienic uses in storage and marketing, cheese maker preference for the use of vacuum packaging instead of the brining method has increased significantly in recent years. The objective of the paper was to study and compare the chemistry, biochemistry, and microstructure of Mihalic cheeses ripened in vacuum packaging or under brine over 360 days. Proteolysis in Mihalic cheese was quite low (e.g., pH 4.6 soluble nitrogen was lower than 15%, as a percentage of the total nitrogen, and as1-casein was slower in comparison to other brined cheeses) due to its high salt-in-moisture and low moisture contents. Urea-PAGE patterns of the pH 4.6 insoluble fractions of the cheeses showed different degradation patterns of as1-casein in cheeses of different ages. However, β-casein was relatively resistant to hydrolysis. Packaging the cheese in polyethylene bags significantly increased the levels of pH 4.6 soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and free amino acids compared to the cheeses ripened in brine. The total concentrations of free amino acids (FAA) in cheeses increased after 120 days of ripening, and Glu, Val, Leu, Lys, and Phe were the most abundant FAA in the cheeses. Higher levels of these AAs were found in the cheeses ripened in polyethylene bags. The peptide profiles by reversed-phase high-performance liquid chromatography of 70% (v/v) ethanolsoluble and ethanol-insoluble fractions of the pH 4.6 soluble fraction of the cheeses revealed that slight differences were found in the levels of some peptides between cheeses. Majority of the volatile compounds were present at higher concentrations in vacuum-packaged cheeses than in those ripened in brines. The images obtained by scanning electron microscopy of the cheeses ripened in polyethylene bags were clearly different (the protein matrix was more compact) from those of brine-ripened cheeses. The cheese ripened in vacuum packaging was completely different in terms of chemical composition, proteolysis, volatile composition, and microstructure. It was concluded that the vacuum packaging may be useful to maintain the chemical and biochemical qualities of Mihalic cheese, and it is also an easy practice during ripening

Use Of Corn Oil In The Production Of Turkish White Cheese

The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p < 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p < 0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p < 0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.Wo