Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening


Oluk A. C. , GÜVEN M. , HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.49, no.2, pp.435-443, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 49 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1111/ijfs.12320
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.435-443

Abstract

The objective of the study was to determine the effects of exopolysaccharide (EPS)-producing or non-EPS-producing starters on proteolysis, physical and microstructural characteristics of full-fat or low-fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full- or low-fat milk with EPS-producing and non-EPS-producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90days of ripening. Urea-PAGE of water-insoluble and RP-HPLC peptide profiles of water-soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although -casein exhibited similar degradation patterns in all cheeses, small differences are present in (s1)-casein degradation during ripening. Reducing fat in Tulum cheese changed the RP-HPLC peptide profile of the cheeses. The use of EPS-producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low-fat Tulum cheese.