Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature

Abstract

Beyaz cheeses were produced from milk pasteurized at 65 °C for 20 min, 75 °C for 5 min, or 85 °C for 5 min, and investigated at 7, 30, 60, and 90 days of storage. Pasteurization temperature affected significantly the parameters of total solids, fat, titratable acidity, pH, salt, and total free fatty acid of Beyaz cheese. Water-soluble nitrogen fraction (% WSN/TN), caseins (αs1- and β-casein), and individual free amino acids were analyzed to evaluate the proteolysis of Beyaz cheese during 90-day storage period. Pasteurization norm did not affect % WSN/TN levels in direct proportion to pasteurization temperature. αs1-Casein hydrolysis of Beyaz cheeses increased with elevated pasteurization temperature. As the pasteurization temperature increased, β-casein hydrolysis grade showed a slight decrease. Leucine, lysine, phenylalanine, and valine were found to be dominant in Beyaz cheeses. The total free fatty acid content in cheeses decreased as the pasteurization temperature increased. Practical applications High pasteurization temperature could be used to incorporate more whey proteins into white-brined cheeses. This process directly affects the course of proteolysis and lipolysis in white-brined cheese. Thus, innovative cheeses which have desired proteolytic and lipolytic characters may be obtained by this process.