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Pregledni rad

https://doi.org/10.15567/mljekarstvo.2020.0401

Biochemical changes during ripening of cheeses in an animal skin

Milna Tudor Kalit orcid id orcid.org/0000-0001-8162-8390 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia
Tihana Lojbl orcid id orcid.org/0000-0002-7903-1357 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia
Ante Rako orcid id orcid.org/0000-0002-4555-9268 ; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, Croatia
Ilhan Gün orcid id orcid.org/0000-0003-0047-273X ; Mehmet Akif Ersoy University, Burdur Vocational School, Food Processing Department, Milk and Milk Products Programme, İstiklal Campus, 15100, Burdur, Turkey
Samir Kalit orcid id orcid.org/0000-0003-1460-2072 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, Zagreb, Croatia


Puni tekst: engleski pdf 532 Kb

str. 225-241

preuzimanja: 465

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Puni tekst: hrvatski pdf 532 Kb

str. 225-241

preuzimanja: 335

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Sažetak

A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.

Ključne riječi

animal skin sack, cheese ripening, biochemical changes, proteolysis, lipolysis, volatile compounds

Hrčak ID:

243644

URI

https://hrcak.srce.hr/243644

Podaci na drugim jezicima: hrvatski

Posjeta: 1.606 *