Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor development in cheese. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase in cheeses made using rennet paste, and enzymes from the starter and nonstarter microbiota. Lactic acid bacteria are weakly lipolytic and mainly possess nonlipolytic esterases located intracellularly. Lipolysis level is, thus, low in many internal bacterially ripened cheeses. It is higher in certain varieties, such as Swiss cheese, smear-ripened, and particularly mold-ripened cheeses, in which specific lipolytic secondary microbiota develops. Exogenous lipases are occasionally used to develop flavor. Short-chain fatty acids directly contribute to flavor, but fatty acids can also act as precursors for the production of a wide range of other flavor compounds, such as esters, lactones, and methylketones that are associated with diverse flavors. Methods for determining levels of fatty acids are also discussed.

Lipolysis and metabolism of fatty acids in cheese

Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine

Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were — and most of them still are — made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by “white brined cheeses” (WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ∼ 4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90–100 °C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include pasta filata semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ∼ 5.2) is subjected to a texturising process (heating, kneading and stretching at ∼ 75 °C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep’s and goat’s milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.

/pdf/characteristics-of-major-traditional-regional-cheese-33k86thr13.pdf

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures.

Evolution of lipolysis during the ripening of traditional Feta cheese

Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

The headspace compounds of teleme cheese made from sheep 's milk goats' milk or mixture of sheep 's and goats' milk (50:50) were analysed during ripening by static headspace gas chromatography-mass spectrometry. A total of 21 major compounds were identified, including aldehydes (7), alcohols (5), ketones (4), and acids (2). All types of cheeses contained approximately the same volatiles at different concentrations. The total volatile compounds (TVC) increased during ripening. Cheeses made from sheep s milk showed the highest level of TVC, whereas cheeses made from goats'milk showed the lowest one.

Heleni Mallatou

Papers

Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese