Effect of different lysozyme treatments on the properties of Kashar cheese properties

A.D. Karaman; F. Yıldız-Akgül; N. Günay

doi:10.3989/gya.1109222

Authors

A.D. Karaman Adnan Menderes University, Faculty of Engineering, Department of Food Engineering - Adnan Menderes University, Faculty of Agriculture https://orcid.org/0000-0001-9913-9763
F. Yıldız-Akgül Adnan Menderes University, Faculty of Agriculture https://orcid.org/0000-0001-6177-0234
N. Günay Adnan Menderes University, Köşk Vocational School, Department of Food Processing https://orcid.org/0000-0001-7522-1658

DOI:

https://doi.org/10.3989/gya.1109222

Keywords:

Aroma, Kashar cheese, Lysozyme, Physicochemical properties, FFA, Storage

Abstract

In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage.

Downloads

Download data is not yet available.

References

Al-Baarri ANM, Legowo AM, Arum SK, Hayakawa S. 2018. Extending shelf life of Indonesian soft milk cheese (dangke) by lactoperoxidase system and lysozyme. Int. J. Food Sci. ID 4305395, 1-7. https://doi.org/10.1155/2018/4305395 PMid:29955597 PMCid:PMC6000877

AOAC. 1995. Official methods of analysis (16th edn., Vol. II). Arlington, VA, USA: Association of Official Analytical Chemists International.

Badem A, Ucar G. 2016. Changes in chemical and microbiological properties of Kashar Cheese produced without starter culture during ripening. Euras. J. Veter. Sci. 32, 3, 188-192 https://doi.org/10.15312/EurasianJVetSci.2016318399

Brandle J, Domig KJ, Kneifel W. 2016. Relevance and analysis of butyric acid producing clostridia in milk and cheese. Food Control 67, 96-113. https://doi.org/10.1016/j.foodcont.2016.02.038

Bryant A, Ustunol Z, Steffe J. 1995. Texture of cheddar cheese as influenced by fat reduction. J. Food Sci. 60, 1216-1220. https://doi.org/10.1111/j.1365-2621.1995.tb04559.x

Caglar A, Cakmakci S. 1998. Use of protease and lipase enzymes by different methods to accelerate Kashar cheese ripening. Gıda, 23, 291- 301.

Callawaert L, Michiels CW. 2010. Lysozymes in the animal kingdom. J. Biosci. 35, 127-160. https://doi.org/10.1007/s12038-010-0015-5 PMid:20413917

Çetinkaya A, 2020. Effect of Different Preservation and salting methods on some volatile compounds and sensory properties of kashar cheese. Kafkas Universitesi Veteriner Fakültesi Dergisiv. 26 (3), 435-444, 2020.

Conte A, Brescia I, Del Nobile MA, 2011. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. J. Dairy Sci. 94 (5), 289-5297 https://doi.org/10.3168/jds.2010-3961 PMid:22032351

Curioni PMG, Bosset JO. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12, 959-984. https://doi.org/10.1016/S0958-6946(02)00124-3

Deeth HC, Fitz-Gerald CH, Snow AJ. 1983. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zealand J. Dairy Sci. Technol. 18, 13-20.

De Leon-Gonzalez LP, Wendorff WL, Ingham BH, Jaeggi JJ, Houck KB. 2000. Influence of salting procedure on the composition of muenster-type cheese. J. Dairy Sci. 83, 1396-1401. https://doi.org/10.3168/jds.S0022-0302(00)75008-9 PMid:10877407

D'Incecco P, Gatti M, Hogenboom JA, Bottari B, Rosi V, Neviani E, Pellegrino L. 2016. Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses. Food Microbiol. 57, 16-22. https://doi.org/10.1016/j.fm.2015.11.020 PMid:27052697

Eroglu A, Dogan M, Toker OS, Yilmaz MT. 2015. Classification of Kashar cheeses based on their chemical, color and instrumental textural characteristics using principal component and hierarchical cluster analysis. Int. J. Food Propert. 18, 909-921. https://doi.org/10.1080/10942912.2013.864673

Eroglu, A., Toker, O. S., Dogan, M. 2016. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening. Internat. J. Dairy Technol. 69, 243-253. https://doi.org/10.1111/1471-0307.12250

Göncü B, Çelikel A, Akın MB, Akın MS. 2017. Şanlıurfa'da satışa sunulan sokak sütlerinin bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. Harran Üniversitesi (HU) Muh. Der. 02, 15-23.

Güler Z, 2005. Quantification of free fatty acids and flavor characteristics of Kasar cheeses. J. Food Lipids 12, 209-221. https://doi.org/10.1111/j.1745-4522.2005.00018.x

Halkman AK, Ayhan K. 2000. Gıdaların mikrobiyolojik analizi 2. Mikroorganizma sayımı. Gıda Mikrobiyolojisi ve Uygulamaları. Sim Matbaacılık LTD. ŞTİ. 2.basım. 513s., Ankara.

ISO 3433. 2008. Cheese-Determination of fat content-Van Gluik Method. The International Organization for Standardization.

ISO 5534. 2004. Cheese and processed cheese- Determination of the Total Solid Content (Reference method). The International Organization for Standardization Jakob, 2011.

ISO/IDF 2008. ISO 2446:2008. International Organization for Standardization. IDF 226:2008. Interantional Dairy Federation 2008. Milk - determination of fat content.

Ozer E, Kesenkas H. 2019. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihalic cheese. J. Food Sci. Technol. 56, 1202-1211. https://doi.org/10.1007/s13197-019-03583-2 PMid:30956300 PMCid:PMC6423199

Ozturkoğlu-Budak S, Akal HC, Bereli N, Cimen D, Akgonullu S. 2021. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. Internat. Dairy J. 120, 105090. https://doi.org/10.1016/j.idairyj.2021.105090

Say D, Güzeler N. 2008. Taze Kaşar peynirlerinin randıman, bileşim ve duyusal özellikleri üzerine haşlama suyunun tuz konsantrasyonunun etkisi.Çukurova Üniversitesi Fen Bilimleri Enstitüsü 19 (3), 30-41.

Silvetti T, Morandi S, Hintersteiner M, Brasca M. 2017. Egg innovations and strategies for improvements. 233-241. Ed: P. Hester. https://doi.org/10.1016/B978-0-12-800879-9.00022-6

Stashenko EE, Martínez JR. 2007. Sampling volatile compounds from natural products with headspace/solid-phase micro-extraction. J. Biochem. Biophys. Methods. 70 (2), 235-42. https://doi.org/10.1016/j.jbbm.2006.08.011 PMid:17045655

Sulejmani E, Hayaloglu AA. 2016. Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food Chem. 211, 160-170. https://doi.org/10.1016/j.foodchem.2016.05.054 PMid:27283619

Temiz A, 2010. Effect of modified atmosphere packaging on characteristics of sliced Kashar cheese. J. Food Process. Preserv. 34, 926-943. https://doi.org/10.1111/j.1745-4549.2009.00431.x

Topcu A, Bulat T, Ozer T. 2020. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. Food Sci. Technol. 125. 109226. https://doi.org/10.1016/j.lwt.2020.109226

Urbach G. 1993. Relations between cheese flavour and chemical composition. Internat. Dairy J. 3, 389-422. https://doi.org/10.1016/0958-6946(93)90025-U

Urbienė S, Sasnauskaitė L. 2010. Influence of lysozyme on the quality of cottage cheese during storage Zemės ūkio mokslai. T. 17 (1-2), 60-67.

Yalman M, Güneşer O, Karagül Yüceer Y. 2017. Evaluation of some physical, chemical and sensory properties of kasar cheese and its processed and analogue types. J. Agric. Sci. 23, 63-75.