Journal of Dairy Science
Volume 93, Issue 3 , Pages 849-859 , March 2010

The effect of storage temperatures and packaging methods on properties of Motal cheese

Received 22 May 2009 ,Accepted 6 November 2009.

References 

  1. Andiç S. The effects of different storage temperature, packing materials and production methods on composition and quality of Motal cheese. PhD Thesis. Van, Turkey: Yuzuncu Yıl University; 1999;
  2. Anonymous. DPT, T.R. Prime Ministry State Planning Organization. Ankara, Turkey: Main Economic Indicators; 2001;(1995–2000)
  3. Anonymous. TURKSTAT:. Statistics,Ankara,Turkey.: The Results of Animal Production; 2008;
  4. AOAC. 15th ed.. Official Methods of Analysis. II. Arlington, USA: Association of Official Analytical Chemists; 1990;
  5. Butikofer U, Ruegg M, Ardö U. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. Lebensm. Wiss. Technol. 1993;26:271–275
  6. Califano AN, Bevilacqua AE. Freezing low-moisture mozzarella cheese – Changes in organic-acid content. Food Chem. 1999;64:193–198
  7. Carmona MA, Sanjuan E, Gomez R, Fernanandez-Salguero J. Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus. J. Sci. Food Agric. 1999;79:737–744
  8. Case RA, Bradley RL, Williams RR. Chemical and physical methods. In:  Richardson GH editors. Standard Methods for the Examination of Dairy Products. 15th ed.. Baltimore, MD: American Public Health Association; 1985;p. 327–404
  9. Cervantes MA, Lund DB, Olson NF. Effects of salt concentration and freezing on Mozzarella cheese texture. J. Dairy Sci. 1983;66:204–209
  10. Chang SF, Ayres JW, Sandine WE. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophan. J. Dairy Sci. 1985;68:2842–2846
  11. Chaves AC, Viotto WH, Grosso CRF. Proteolysis and functional properties of mozzarella cheese as affected by refrigerated storage. J. Food Sci. 1999;64:202–205
  12. Coşkun H, Andiç S, Öztürk B. In an investigation on production method and characteristic of motal cheese. Book of Congress. Food Engineering Congress and Fair, Gaziantep, Turkey. Gaziantep, Turkey: Gaziantep University Press; 1998;Pages 309–315
  13. Creamer, L. K. 1991. Electrophoresis of cheese. No. 261. Bull. IDF:14–28.
  14. Darwish SM. Development of biogenic amines in Hungarian cheese during ripening. Egypt. J. Dairy Sci. 1993;21:313–319
  15. Durlu-Özkaya F, Ayhan K, Özkan G. Biogenic amine determination in Tulum cheese by high performance liquid chromatography. Milchwissenschaft. 2000;55:27–28
  16. Eerola S, Hinkkanen R, Lindfors E, Hirvi T. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Int. 1993;76:575–577
  17. Fennema OR. Water and ice. In:  Fennema OR editors. Food Chemistry. 3rd ed.. New York, NY: Marcel Dekker Inc.; 1996;p. 17–94
  18. Fernández-García E, Tomillo J, Nunez M. Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture. J. Food Prot. 2000;63:1551–1555
  19. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 1994;5:42–49
  20. Innocente N, D’Agostin P. Formation of biogenic amines in a typical semihard Italian cheese. J. Food Prot. 2002;65:1498–1501
  21. Joosten HMLJ. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Neth. Milk Dairy J. 1988;41:329–357
  22. Joosten HMLJ, Northolt MD. Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth. Milk Dairy J. 1987;41:259–280
  23. Joosten HMLJ, Van Boekel MAJS. Conditions allowing the formation of biogenic amines in cheese. 4. A study of the kinetics of histamine formation in an infected Gouda cheese. Neth. Milk Dairy J. 1988;42:329–357
  24. Kamber U. The traditional cheeses of Turkey: Eastern Anatolia region. Food Rev. Int. 2008;24:148–174
  25. Kasprzak K, Wendorff WL, Chen CM. Freezing qualities of Cheddar-type cheeses containing varied percentages of fat, moisture, and salt. J. Dairy Sci. 1994;77:1771–1782
  26. Leuschner RGK, Heidel M, Hammes WP. Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 1998;39:1–10
  27. Leuschner RGK, Kurihara R, Hammes WP. Formation of biogenic amines by proteolytic enterococci during cheese ripening. J. Sci. Food Agric. 1999;79:1141–1144
  28. Lück H. Preservation of cheese and perishable dairy products by freezing. S. Afr. J. Dairy Technol. 1977;9:127–133
  29. Mcsweeney PLH. Biochemistry of cheese ripening. Int. J. Dairy Technol. 2004;57:127–144
  30. Nout MJR. Fermented foods and food safety. Food Res. Int. 1994;27:291–298
  31. Oberg GJ, Merrill RK, Brown RJ, Richardson GH. Effects of freezing, thawing, and shredding on lowmoisture, part-skim Mozzarella cheese. J. Dairy Sci. 1992;75:1161–1166
  32. Öner Z, Sağdıç O, Şimşek O. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Eur. Food Res. Technol. 2004;219:455–459
  33. Ottogalli G, Rondinini G. Effets de la congelation sur des microrganismes qui se trouvent dans les produits laitiers. Rev. Gen. Froid. 1974;5:443–451
  34. Park YW, Lee JH, Arora KL. Effect of six months prolonged frozen-storage on changes in organic acid composition of plain soft goat milk cheese. S. Afr. J. Anim. Sci. 2004;34(Suppl. 1):181;(Abstr.)
  35. Pechanek U, Pfannhauser W, Woidich H. Determination of the content of biogenic amines in four food groups of the Austrian marketplace. Z. Lebensm. Unters. Forsch. 1983;176:335–339
  36. Piggott JR, Sharman K. Methods to aid interpretation of multidimensional data. In:  Piggott JR editors. Statistical Procedures in Food Research. London, UK: Elsevier Applied Science; 1986;p. 181
  37. Polychroniadou A. A simple procedure using trinitrobenzene sulphonic acid for monitoring proteolysis in cheese. J. Dairy Res. 1988;55:585–596
  38. Prados F, Antonio P, Rincón F, Vioque M, Fernández-Salguero J. Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet. Food Chem. 2006;95:677–682
  39. Roig-Sagués AX, Molina AP, Hernández-Herrero MM. Histamine- and tyramine-forming microorganisms in Spanish traditional cheeses. Eur. Food Res. Technol. 2002;215:96–100
  40. Romeih EA, Michaelidou A, Bibiaders CG, Zerfiridis GK. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: Chemical, physical and sensory attributes. Int. Dairy J. 2002;12:525–540
  41. Schneller R, Good P, Jenny M. Influence of pasteurised milk, raw milk and di.erent ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening. Eur. Food Res. Technol. 1997;204:265–272
  42. Sen DC, Gupta SK. Effects of freezing and thawing on the sensory qualities of dairy products. Indian Dairyman. 1987;39:231–235
  43. Silvana V, Beat M, Glhia A. Biogenic amines in Brazilian cheeses. Food Chem. 1998;63:343–348
  44. Stratton JE, Hutkins RW, Sumner SS, Taylor SL. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J. Food Prot. 1992;55:435–439
  45. Tarakçı Z. The influence of helis (Prangos sp.) on ripening characteristics of vacuum-packed Van herby cheese during ripening. Milchwissenschaft. 2004;59:619–623
  46. Tarakçı Z, Coşkun H, Tunçtürk Y. Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technol. Biotechnol. 2004;42:47–50
  47. Tejada L, Gómez R, Vioque M, Sánchez E, Mata C, Fernández-Salguero J. Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe cheese. J. Sens. Stud. 2000;15:251–262
  48. Tejada L, Sánchez E, Gómez R, Vioque M, Fernández-Salguero J. Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. J. Food Sci. 2002;67:126–129
  49. Tunçtürk Y. A study on the accelerated ripening of Kashar cheese by addition of proteinase, lipase enzymes and starter culture. PhD Thesis. Van, Turkey: Yuzuncu Yıl University; 1996;
  50. Valsamaki K, Michaelidou A, Polychroniadou A. Biogenic amine production in Feta cheese. Food Chem. 2000;71:259–266

PII: S0022-0302(10)00051-2

doi: 10.3168/jds.2009-2413

Journal of Dairy Science
Volume 93, Issue 3 , Pages 849-859 , March 2010