Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese
The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantia...
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| Veröffentlicht in: | International journal of dairy technology 2018-03, Vol.71 (S1), p.99-106 |
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| container_title | International journal of dairy technology |
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| creator | Ozturkoglu‐Budak, Sebnem Aykas, Didem P Kocak, Celalettin Dönmez, Sedat Gursoy, Ayse De Vries, Ronald P Bron, Peter A |
| description | The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese. |
| doi_str_mv | 10.1111/1471-0307.12493 |
| format | Article |
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| ispartof | International journal of dairy technology, 2018-03, Vol.71 (S1), p.99-106 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_journals_2017677463 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Cheese Dairy products Divle Fungi Lactic acid Lactic acid bacteria Lipase Lipolysis Microbial Microbiota Microorganisms Peptides Proteolysis Raw sheep milk Ripening Yeasts |
| title | Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese |
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