Review of the main traditional cheese-making in the Mediterranean basin

The study was conducted to asses handling, processing, utilization, marketing as well as other socio-economic benefits of traditional cheese varieties making and to identify major constraints of traditional cheese varieties production in Awabal, Gozamin, Machakel and Dejen districts of Eastern Gojjam. A cross-sectional survey was conducted to collect data. A total of 240 smallholder dairy producers (60 households from each district) were individually interviewed using a semi-structured questionnaire. The major traditional cheese varieties produced in the study areas include Ayib, Metata, Hazo and Zureshekefign. Among these, three of them (Ayib, Metata and Hazo), are dominant. Respondents indicated that Metata cheese variety has high nutritional values and cure seven types of disease namely malaria and yellow fever, depressed appetite; Ejeseb (stomach upset), metabolic disorder (bloating), gastro-intestinal parasites, prevent nausea and digestion upset. The respondents reported twenty kinds of spices blended at one time during Metata cheese preparation and five kinds of spices commonly added into Ayib during Ayib making. Various types of herbs and plant species are used for smoking and washing of utensils during production of traditional cheese varieties in the study areas. The major marketing constraints of traditional cheese varieties were absence of sufficient buyer in the market, traditional taboos to sell cheese varieties in an open market, seasonal demand and supply, distance to the market, transportation access and quality. The major socio-economic benefits of traditional cheese varieties were to fulfill household necessities, sources of additional income, to purchase dairy inputs and for children school fee. Further scientific study needs to be conducted in order to confirm nutritional and medicinal properties of Metata cheese variety. Therefore the bio-active components of these spices and their effect on shelf life, nutritional value, medicinal uses and other attributes on traditional cheese varieties needed further investigation.

Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties

Occurrence of the Angiotensin-Converting Enzyme–Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin

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.

Although a large number of traditional brined cheese varieties are produced in Turkey, very few are manufactured on an industrial level. The most popular brined cheese in Turkey is Beyaz peynir; other varieties produced at substantial levels include Otlu, Mihalic, Urfa, Malatya, Gaziantep, Hellim, Orgu, Ezine and Dil. Local production of these cheeses has increased significantly and some of them can be found readily throughout Turkey. The volume of milk used in the manufacture of traditional cheese varieties in Turkey is fairly high. Therefore, there is a need to fully understand the microbiological, chemical and biochemical changes that occur in traditional cheeses during processing and/or ripening, so that industrialisation of these products would be possible. This review describes the manufacturing practices, and microbiological and biochemical/chemical properties of traditional Turkish brined cheeses. The description of Beyaz peynir is updated, but other brined varieties are discussed initially.

This chapter addresses the historical development and cultural significance of cheese making. It examines the emergence of cheese in the Near East, Mediterranean, and Central Europe from the Neolithic Age and details the initial cheese production techniques and materials used. The chapter discusses the evolutionary processes in the production and consumption of cheese during ancient and medieval periods, the preservation of local and traditional cheese varieties, and the transition to industrial production. Additionally, the role of cheese in contemporary gastronomic tourism and the concept of cheese tourism are explored. Highlighting the historical and cultural importance of cheese, this study explains its development as a global food commodity and its role in the modern world. Keywords: Neolithic Age, Middle Ages, Central Europe, Cheese Tourism, Roquefort, Industrial Cheese Production, Ancient Greece, Parmigiano-Reggiano

Elongational flow studies of processed cheese spreads made from traditional greek cheese varieties

The paper emphasizes the importance of quality in cheese and shows the changes in marketing the product due to present large‐scale manufacture and retailers, and the overseas competition. The desirability of keeping traditional British cheese varieties to the forefront of marketing requirements is stressed, also the need for maintaining consistent quality and flavour in cheese.

Meta-analysis of five traditional Brazilian cheese varieties

Cheese is a dairy product obtained by processing milk. Cheese making begins with the processing of milk. Next, the milk is fermented and coagulated. The clot is separated from the liquid part and shaped and matured by various methods. Cheese can have different tastes, textures, smells, and appearances. Some cheeses are salty, some are bitter, and some are sweet. Cheeses are also rich in protein, calcium, and other nutrients. There are many traditional cheese varieties in Turkey. Traditional products reflect the culture of that region by identifying with the geography where they emerged. Nowadays, it is seen that traditional products are being forgotten due to reasons such as developing technology and the intensity of business life. Traditional products must be registered with a geographical indication in order to transfer them to future generations. Geographical indication product is a system that secures the producer and the consumer. Ayrancı Berendi Snow Pit Cheese, which is produced by the local people with traditional methods in the Karaman Ayrancı district, is a product that should be evaluated as a candidate for geographical indication. This research was carried out in order to determine the production method and distinctive features of Ayrancı Berendi Snow Pit Cheese and to evaluate it within the scope of geographical indication. The qualitative research method was preferred in the study. Face-to-face interviews were held with people who produce Berendi Snow Pit Cheese in Ayrancı district and villages of Karaman province. Research data were evaluated using the descriptive analysis method. At the end of the research; It has been determined that Ayrancı Berendi Snow Pit Cheese has been produced by the local people for a long time with traditional methods, sheep’s milk is used in its production, the cheese has a unique mold flora, and is matured in the Berendi Snow Pit. The cheese appears to be snow whitish and reddish in color with the effect of the cave.

Many traditional cheeses are made in Greece. Some of them are, in fact, types of the same cheese variety, whether or not they have different cheesemaking technologies, but are known by different local names. Twenty of them have been granted protected designation of origin status. In the 8th century BCE, Homer described a cheese thought to be the ancestor of feta, the main cheese manufactured in Greece from the ancient times until today. Meanwhile, various cheese types evolved through the centuries, and almost every area in Greece has its own cheesemaking tradition. Some cheese varieties are local, handcrafted products whose production has been handed down from generation to generation, and without interest in their continued production, these varieties will disappear. Other local varieties are made at small factories from pasteurized milk and commercial rennet and starter and are very different from the traditional versions. However, some milk producers still make their cheeses at home or at small dairies from raw milk, without any starter, or sometimes from thermized milk, with traditional yogurt as the starter. Their cheeses are the basis for the information presented in this review.

Simple SummaryThe consumption of cheese is increasing from year to year, as this food is considered rich in nutrients, calcium and vitamins. Recently, cheese consumption has been associated with a lower incidence of cardiovascular diseases and type-2 diabetes. In this work, we characterized three traditional Egyptian cheeses (Karish, Domiati and Ras) and three additional cheese varieties consumed worldwide (Feta-type, Gouda and Edam) for their content of bioactive peptides (the main bioactive component of cheese responsible for its health benefits) and for their biological activities. Most of the identified bioactive peptides were able to inhibit key enzymes involved in the progression of cardiovascular diseases (angiotensin-converting enzyme, ACE) and diabetes (di-peptidyl-peptidase-IV, DPP-IV). Two well-known and studied bioactive peptides with anti-hypertensive activity in humans, called VPP and IPP, were quantified in the different cheeses. The results showed that the consumption of 10–20 g of Gouda cheese, 50–100 g of Domiati and 100 g of Edam should be enough to exert anti-hypertensive activity. Moreover, Gouda and Edam cheeses also contained a high amount of the DPP-IV-inhibitory peptide APFPE, suggesting a possible role in the prevention of diabetic complications.Several recent published studies reported that cheese consumption may protect against the onset of cardiovascular diseases and type-2 diabetes due to the presence of bioactive peptides. In the present work, six cheese varieties (the Egyptian traditional cheeses Karish, Domiati and Ras as well as Feta-type, Gouda and Edam cheeses) were characterized for their peptidomics profiles with high-resolution mass spectrometry, biological activities and content in bioactive peptides. The highest ACE-inhibitory and DPP-IV-inhibitory activities were found in Gouda cheese, which also displayed the highest antioxidant activity. A total of 809 peptides originating from the major milk proteins were identified, and 82 of them were bioactive. Most of them showed ACE-inhibitory, antioxidant and DPP-IV-inhibitory activities. The highest amount of the in vivo anti-hypertensive tripeptides VPP and IPP was found in Gouda cheese (39.19 ± 1.26 and 17.72 ± 0.89 mg/100 g of cheese, respectively), whereas the highest amount of APFPE was detected in Edam cheese (509.13 ± 20.44 mg/100 g of cheese). These results suggest that the intake of Edam, Domiati and, especially, Gouda cheeses may result in a possible anti-hypertensive effect in hypertensive subjects.

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

The herb of Trigonella caerulea (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its frequent consumption, only one study so far has focused on the constituent pattern of blue fenugreek, revealing qualitative information on some flavor-determining constituents. However, with regard to the volatile constituents present in the herb, the applied methods were insufficient and did not take relevant terpenoids into account. In the present study, we analyzed the phytochemical composition of T. caerulea herb applying a set of analytical methods, such as headspace-GC, GC-MS, LC-MS, and NMR spectroscopy. We thus determined the most dominant primary and specialized metabolites and assessed the fatty acid profile as well as the amounts of taste-relevant α-keto acids. In addition, eleven volatiles were quantified, of which tiglic aldehyde, phenylacetaldehyde, methyl benzoate, n-hexanal, and trans-menthone were identified as most significantly contributing to the aroma of blue fenugreek. Moreover, pinitol was found accumulated in the herb, whereas preparative works led to the isolation of six flavonol glycosides. Hence, our study shows a detailed analysis of the phytochemical profile of blue fenugreek and provides an explanation for its characteristic aroma and its health-beneficial effects.

Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.