Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Ashkan Rezaei,Kazem Alirezalu,Sodeif Azadmard Damirchi,Rubén Domínguez,José M Lorenzo,Photis Papademas,Milad Yaghoubi,Javad Hesari

doi:10.3390/fermentation6040095

Abstract

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

Highlights

Motal cheese is a kind of Tulum cheese, which is known as “Dari Paniri”
The use of a starter culture in pasteurized Motal cheeses was based on the results published in a recent research [20]
The most common lactic acid bacteria isolated from raw milk in Ardebil region were Lactobacillus and Lactococcus, so, in the present research, their freeze-dried cultures were used to simulate the primary bacteria

Summary

Introduction

Motal cheese is a kind of Tulum cheese, which is known as “Dari Paniri”. Civil and White cheese are two kinds of cheeses that are utilized in Motal cheese production. Sheep milk and cow’s milk are generally used for White and Civil cheese production, respectively. Motal cheese is characterized by a creamy color, acidic flavor, and semi-hard texture, with a desirable taste crossing between Lighvan cheese (a traditional Iranian brined curd cheese from sheep’s milk) and Tuluq yoghurt Iranian yoghurt from sheep and cow milks) [1]. Motal cheese is extensively present in the Northwestern area of Iran and prepared like most traditional cheeses, for instance, without adding any starter and generally from the raw milk and ripened in sheepskin bag according to long-standing experience of local farmers. The indigenous species in the milk flora, endogenous surface bacteria, and enzymes and yeasts activities are the most important factors in developing the special flavor of this type of cheese [2]

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Conclusion