Teleme Cheese Research Articles

Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks

Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 different milks, sheep, goat and cow milk.Total Phenolic Substance (TPS), Antioxidant Activity (AA), Total Antioxidant Levels (TAL) and Total Oxidant Levels (TOL) analyzes of the extracts of fresh and freeze-dried powdered curds with water, 80% methanol and 100% methanol were performed.Among the fresh curd extracts prepared with different solvents, the highest total phenolic content was found in curd prepared with sheep's milk and extracted with 80% methanol (4,879±0.043 mg GAE (Gallic acid) /g dry weight), the lowest value was also sheep milk. It was determined in curd prepared with water and extracted with water (0.787±0.030 mg GAE/g dry weight).In powder curd products, the highest and lowest total phenolic contents are in curd prepared with sheep milk and extracted with water (2.161±0.033 mg GAE/g dry weight) and curd prepared with sheep milk and extracted with 100% methanol, respectively. (0.680±0.070 mg GAE/g dry weight) was determined. The highest antioxidant activity value was found in fresh curd prepared with sheep's milk extracted with 100% methanol and (6,832±0.029 mg trolox/g dry weight) and powdered curd prepared with goat's milk (1.697±0.006 mg trolox/g) dry weight, respectively. detected.While the total antioxidant values were found to be good in all samples, the oxidant values were detected at low levels. As a result, we believe that curd can be considered as a functional food with very good values in terms of antioxidant values as well as being nutritious.

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates

Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particularly nutrition for infants, older adults, and people with food allergies. Ficin, a cysteyl protease isolated from the latex of the fig tree (Ficus carica), is characterized by strong enzymatic activity and can be used for milk clotting and protein hydrolysis for application in different foods. In particular, it can be used for milk protein hydrolysis to produce ingredients with reduced or eliminated allergenicity and improved bioavailability. Ficin can also be used as an active and effective replacement for calf rennet in cheesemaking, such as in traditional Cacioricotta and Teleme cheeses. It can also be used to produce protein hydrolysates with low or no allergenicity for application in infant formula and geriatric nutrition. This work provides an overview of ficin, a plant-derived protease, with an emphasis on its potential application in the production of some traditional cheeses and milk protein hydrolysates for special food applications.

Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

The use of mesophilic lactic acid bacteria (LAB) in the manufacture of Feta cheese was studied. Five selected mesophilic strains, confirmed as Lactobacillus plantarum (2 strains), Lb. paracasei subsp. paracasein Lb. brevis and Lactococcus lactis subsp. lactis, isolated from ripened Feta and Teleme cheeses, were used in 7 different combinations, alone or in combination with Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (the control combination) for the manufacture of Feta cheese. Each combination of strains was used to prepare four different batches of Feta cheese, keeping all the other production parameters according to the traditional technology. The cheese batches were analyzed for bacteriological, chemical and sensory characteristics. The results showed that the populations of lactobacilli and lactococci increased from the beginning of the cheese manufacture reaching a population of more than 7.0 log10cfu/g. This level was maintained during the whole ripening period (60 days) and during the subsequent 60-day storage period. Only in batches prepared with the control combination F8 {Str. thermophilus I Lb. delbrueckii subsp. bulgaricus), did the population of LAB decline to 6.0 log10cfu/g at the end of the ripening period. Also, except for the yeast population which increased, in all other bacterial groups tested (coliforms, staphylococci, total contaminating bacteria, psychrotrophic bacteria, proteolytic and lipolytic bacteria) populations gradually decreased during the ripening period. Results of the chemical analysis showed a sharp increase in acidity (the cheese pH dropped to ca. 4.5 within 3-4 d) and, whereas the values of other chemical indices (moisture content, fat content and NaCl) were stabilized between the 15* and 30* day of ripening, proteolysis (nitrogen soluble in 12% TCA) and lipolysis (ADV) progressed throughout ripening. The assessment of the overall acceptance by the sensory panel was between "very good" and "excellent" for all cheeses. This suggests that the selected mesophilic starter cultures can be used alone or in combination with the traditional culture {Lb.delbrueckii subsp. bulgaricus I Str. thermophilus) in the production of Feta cheese, as the results of this work indicate that the wild (autochthonous) strains of Lb. plantarum and Lc. lactis subsp. Lactis are well adapted to the environmental conditions that prevail in Feta cheese. Batches prepared using these mesophilic starters received the highest score in the assessment of organoleptic quality of Feta cheese. Very good results were also obtained using the combination of the mesophilic starters Lb. brevis and Lc. lactis subsp. lactis or Lb. paracasei subsp. paracasei and Lc. lactis subsp. lactis alone or in combination with Lb. delbrueckii subsp. bulgaricus and Str. thermophilus.

Microbiological Quality Evaluation of Various Types Of Traditional Romanian Cheese Through Advanced Methods

Raw milk represents a nutritive environment for a number of pathogens, like Salmonella spp., Escherichia coli O157: H7, Staphylococcus aureus etc. This fact can cause a serious of foodborne outbreaks associated to the consumption of contaminated milk and derivated products. The traditional processing of raw milk in poor hygiene conditions can pose a serious microbiological risk. The study aimed at evaluating the incidence of pathogen bacteria in ripened traditional cheese by advanced biochemical and molecular methods in order to reveal the possible risk of consumer exposure. The study was applied on 150 samples of riepened cheese from the follwoing types: salted teleme cheese and „Burduf” cheese and „Năsal” cheese. The traditional teleme cheese presented an average value of the total E. coli count in between 11.06±0.52-38.33±2.76 cfu/g. The risk represented by the presence of E. coli and Staphylococcus aureus is low within the first steps of ripening, being absent after 28 months of ripeneing in the teleme cheese samples. The Staphylococcus aureus load was in between 3.82±0.12 log cfu/g for the first period of ripeneing in „Burduf” cheese and 0.27±0.56 log cfu/g after the second period of maturation, following a descendant pathway towards the last period of ripening. In „Năsal” cheese we isolated the specific Brevibacterium linens, which gives the characteristics of this type of cheese, but also Micrococcus spp., in 35% and lactic streptococci in 20%. The traditional cheese evaluated represent a low risk of contamination given that no sample investigated has exceeded the maximum limits allowed by the legislation and no pathogen bacteria isolated.

Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters

Teleme cheese from sheep, goat and cow milk was produced and the effect of three different starter cultures (mesophilic, thermophilic and mixed) on the formation of volatile compounds during ripening period up to 6 months was studied. Analysis of volatile compounds was performed by an automatic balance pressure headspace apparatus coupled to a GC/MS. The volatile fraction of Teleme cheeses displayed 27 volatile compounds including aldehydes, alcohols, ketones fatty acids and esters. The amount of total volatile compounds (except aldehydes) increased during ripening. The most abundant volatile compounds were butan-2-one, ethanol, butan-2-ol and acetic acid. The results indicated that the type of culture was found to affect to the formation of volatile compounds of the produced cheese. Cheeses made with thermophilic culture showed the highest mean levels of propanal, butanal, none-2-al, hexanal, heptanal, 3-methylbutanal, ethanol, butan-2-one, acetoin, acetone, diacetyl and acetic acid, while cheeses made with mesophilic and mixed cultures showed the lowest and intermediate levels, respectively. The type of milk used and the ripening time were also found to affect to the formation of volatile compounds. Sheep's milk cheese showed higher mean levels of acetaldehyde, propanal, butan-2-ol, 3-hydroxybutan-2-one and acetic acid, whereas the mean level of hexanal, acetone and 3-methylbutan-2-one were higher in goat cheese.

Changes of free amino acid content of Teleme cheese made with different types of milk and culture

The evolution of concentration of free amino acids in Teleme cheese made from sheep, goat or cow milk, using a thermophilic, mesophilic or a mixture of a thermophilic, a mesophilic culture throughout ripening was studied. The total free amino acid (TFAA) content increased at all stages of ripening, regardless of the milk and culture used. In general, the TFAA content was higher in cheeses made from cow’s milk than that of the cheeses made from ewe’s milk; cheese from goat’s milk ranged over intermediate levels. Also, higher concentrations of TFAA were found in cheeses made with the thermophilic than with the mesophilic culture. Cheeses made with the mixture of thermophilic–mesophilic culture ranged over intermediate levels. The results of this study have shown that Leu, Glu, Phe, Val and Lys were the major FAA of Teleme cheese at all stages of ripening, regardless of the type of milk and culture used.

Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

Water-soluble extracts of Teleme cheeses prepared from sheep, goat or cow milk and matured 120 days have been analysed for constituent peptides and proteins using proteomics. Techniques used include: (a) two-dimensional gel electrophoresis, with matrix-assisted laser desorption ionisation/mass spectrometry, (b) high-performance liquid chromatography in conjunction with mass spectrometry and Edman degradation and (c) tandem mass spectrometry. Gel electrophoresis showed species-specific differences in whey proteins and peptides from caseins but differences could not be resolved unambiguously using available databases. From high-performance liquid chromatography individual peaks were shown to be composed of a spectrum of peptides, with α-lactalbumin, β-lactoglobulin and a spectrum of casein-derived peptides most abundant. Tandem mass spectrometry detected casein-derived peptides with mass range 3000–1500 Da and identified species-specific differences. Overall, the peptide profile for Teleme cheese is typical of other cheeses and the species milk source can be resolved through proteomics.

The Traditional Cheeses of Turkey: Cheeses Common to All Regions

The production of many of our foodstuffs relies upon age-old practices and traditions. One such foodstuff is cheese, a dairy product, which forms part of mankind's ancient cultural heritage. There are thought to be more than 1400 varieties of cheese worldwide. The aim of this review was to bring together from amongst this tremendous diversity of cheese, those varieties which are produced by traditional methods and are found throughout Turkey. Six such varieties of cheese were identified in Turkey, none of which was specific to a single region and each of which was distinctive from the rest, namely: White Cheese, Kashar Cheese, Çökelek Cheese, Lor Cheese, Tulum Cheese, and Teleme Cheese. In this article, the methods of production, physical structure, appearance, and some chemical and microbiological characteristics of these cheeses are discussed.

The Traditional Cheeses of Turkey: Middle and Eastern Black Sea Region

Our research in the Black Sea Region revealed 34 distinct types of cheese, making it the richest region in Turkey for its types of cheese. These types of cheese are: Aho Cheese, Ayran Cheese, Ayran Kırması Cheese, Civil Cheese, Çökelek of Cabaltı Cheese, Eridik Cheese, Giresun Bitter Cheese, Gorcola Cheese, İmansiz Cheese, Kadina Cheese, Kargı Tulum Cheese, Karın Kaymağı Cheese, Keş Cheese, Kolete Cheese, Külek Cheese, Küp Çökelek Cheese, Kurçi Cheese, Minzi Cheese, Minzi Kurut Cheese, Oğma Cheese, Tonya Kashar Cheese, Broken Kashar with Lor Cheese, Şor Cheese, Süt Kırması Cheese, Tekne Cheese, Teleme Cheese, Telli Cheese, Telli Creamy Cheese, Tulum Kashar Cheese, Yayla Cheese, Yer Cheese, Yumme Cheese, and Yusufeli Molded Villagers Cheese. This publication covers the making, physical structure and appearance of local cheeses and the chemical and microbiological properties of some of the cheeses.

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

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Du fromage Teleme a ete fabrique avec du lait de brebis, du lait de chevre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mesophiles (1:1). Neuf fabrications (cinq repetitions) ont ete realisees pour etudier la proteolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil proteolytique similaire, mais le degre de proteolyse etait different. Les fromages fabriques avec des levains thermophiles etaient les plus proteolyses et ceux fabriques avec des levains mesophiles les moins proteolyses. La proteolyse observee, estimee par les fractions azotees (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chevre et lait de vache mais elle etait la plus forte pour le fromage prepare avec du lait de vache et la plus faible pour le fromage prepare avec du lait de chevre quand elle etait estimee par electrophorese et HPLC phase inverse. L'application de l'analyse multivariee a revele que la classification des fromages etait plus correcte avec le type de levains lactiques ou de lait utilises qu'avec le degre de maturation.

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

Teleme cheese was made from sheep’s milk, or goat’s milk or cow’s milk using a thermophilic culture, or a mesophilic culture or a mixture of thermophilic–mesophilic culture. The effect of different types of milk and cultures on textural characteristics of Teleme cheese was examined, during storage. The force at the point of fracture, the compression at the point of fracture and the hardness decreased during the storage period, regardless of the type of milk and culture used. Goat’s milk resulted in harder cheeses, with a higher force at the point of fracture and a higher compression at the point of fracture than cheeses made from sheep’s or cow’s milk, regardless of the culture used and the age examined. Cheeses made from sheep’s or cow’s milk did not differ significantly in the above parameters. Mesophilic culture resulted in cheeses with significantly higher hardness, compression and force at the point of fracture compared to those of cheeses made from thermophilic culture, regardless of kind of milk and the age of cheeses examined. Mixed culture, sometimes behaved as the thermophilic culture and sometimes as the mesophilic culture.

Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk

Teleme cheeses were manufactured from ewe's, goat's and cow's milk and mixture of ewe's and goat's milk. Physicochemical and biochemical analyses of the cheeses at various stages of ripening and storage were performed. Cheeses made from goat's milk had lower moisture content than those made from other milks. No significant differences in the mean values of protein, salt and water activity (a w ) of the different cheeses at all ages studied were found. Cheeses from goat's and cow's milk had higher contents of fat and fat in dry matter (FDM) compared to that of cheeses from ewe's milk and mixed milk. Significant differences were observed in the yield and yield on 56% moisture: cheeses from ewe's milk gave the highest yield and cheese from cow's milk the lowest. Significant differences were found in the ashes content of the different cheeses at all ages. No differences in cholesterol and cholesterol/fat contents of the four types of cheeses were found. Main and trace elements showed variability among the four cheeses.

Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening

Teleme cheese was made from ovine, caprine and bovine milk with thermophilic, mesophilic, and mixed thermophilic–mesophilic cultures. Nine lots of cheese each time were made in order to study the physico-chemical and sensory changes of cheeses throughout ripening and storage up to 6 months. The rate of pH decrease was the fastest in cheeses made with the mesophilic culture and the slowest in cheeses made with the thermophilic culture, regardless of the kind of milk used. Moisture was higher in cheeses made from cows’ milk than in cheeses made from the other two kinds of milk. The highest fat content and yield were in cheeses made from ewes’ milk not being affected by starter culture used, the highest protein content was in cheeses made from goats’ milk whereas salt content was not affected by either the kind of milk or starter culture used. The use of mesophilic or mixed cultures resulted in cheeses of higher flavour scores than those of cheeses made with thermophilic culture. It is concluded that all three kinds of milk may be used in making Teleme cheese preferably by using a mesophilic or a mixed thermophilic and mesophilic starter culture.

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

Abstract Primary and secondary proteolysis of Teleme cheese made from ewes’, goats’ or mixture of ewes’ and goats’ milk were studied by Kjeldahl nitrogen fractionation, PAGE-electrophoresis, HPLC peptide profile analysis and HPLC free amino acid (FAA) determination. Teleme cheese made from goats’ milk showed a slower hydrolysis ( P α s -casein than Teleme cheeses made from ewes’ milk or mixed milk, at all stages of ripening. Degradation of β -casein was more extensive ( P P P P >0.05) were found in phosphotungstic acid-soluble nitrogen, throughout ripening period in the three cheeses. No significant differences in the levels of FAA were found among the various cheeses made from ewes’, goats’ or mixture milk.

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

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

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

Lipolysis was studied in Teleme cheeses manufactured from ewes’ milk, goats’ milk, cows’ milk and a mixture of ewes’ and goats’ milk. Changes in the profiles of free fatty acids (FFAs) extracted from the cheeses were followed using gas chromatographic techniques up to 180 d of ripening. Evolution of lipolysis was also monitored following acid degree value (ADV). It was found that the ADVs of cows’ milk Teleme cheeses were significantly ( P <0.05) higher at 1 and 60 d of ripening than those of cheeses made from ewes’, goats’ or the mixed milk. The degree of lipolysis was shown by the increase in concentration of FFAs during ripening. A low total FFA value characterized all Teleme cheeses. The most abundant FFAs in ripened cheeses were palmitic and oleic acids. In all types of cheeses the concentration of acetic acid increased rapidly in the first period of ripening and storage, reaching its maximum values at approximately 60 d ripening. Total amounts of FFAs at all ripening times examined were significantly ( P <0.05) higher in cheeses made from cows’ milk.

Albendazole-Related Drug Residues in Milk and Their Fate during Cheesemaking, Ripening, and Storage

The level and nature of the albendazole residues in milk of treated cows were determined as a function of the time of milking (12-h intervals), and the fate of those residues during cheesemaking, ripening, and storage was examined when the obtained milk was used for making Teleme cheese. Ion-pair liquid chromatographic analysis with fluorescence detection showed that the albendazole sulfoxide metabolite reached its maximum (523 ± 199 μg/kg) at the lst milking and declined below the detection limit by the 4th milking. The sulfone metabolite attained its highest level (812 ± 99 μg/kg) more slowly (at the 2nd milking) and declined below detection limit by the 13th milking. The 2-aminosulfone metabolite, which was present in the milk obtained at the lst milking, reached its maximum (128 ± 36 μg/kg) at the 3rd milking, and slowly declined to a level below detection limit by the 15th milking. Whey and cheese analysis revealed that about 70% of each major metabolite initially present in milk could be distributed in the whey. The remaining 30% occurred in the cheese at residue levels higher than those initially present in the milk of the 1st or 2nd milking (688 versus 445 or 450 versus 230 μg/kg for albendazole sulfoxide; 890 versus 608 or 1502 versus 783 μg/kg for albendazole sulfone; 19 versus 15 or 161 versus 105 μg/kg for albendazole 2-aminosulfone). Ripening and storage of the cheeses made from milks from the lst or 2nd milkings results in a decrease of the sulfoxide metabolite (to 225 or 206 μg/kg), an increase of the sulfone metabolite (to 1,181 or 1,893 μg/kg), and no effect on the 2-aminosulfone metabolite.

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Structure and Mechanics of Starch Bread. C.J.A.M. Keetels, K.A. Visser, T. van Vliet. A. Jurgens and P. WalstraGENERAL PRINCIPLES: Network Formation and Viscoelastic Properties of Commerical Soy Protein Dispersions: Effect of Heat Treatment, pH and Calcium Ions. Ioannis S. ChronakisGENERAL PRINCIPLES: Pattern of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption. M. Harris and M. PelegMETHODOLOGY AND INSTRUMENTATION: Analysis of Expanded‐Food Texture by Image Processing. I. Geometric Properties. X. Gao and J. TanMETHODOLOGY AND INSTRUMENTATION: A FIfty Cent Rheometer for Yield Stress Measurement. N. Pappshias, D.V. Boger, J. Summers and D.J. GlenisterMETHODOLOGY AND INSTRUMENTATION: Dough Profiling: An Instrumental Method for Dough Stickiness Measurement. S.M. Wang, B.M. Watts, O.M. Lukow, L. Schlichting and W. BushukMETHODOLOGY AND INSTRUMENTATION: New Viscograph for Rhmlogical Analysis of a Small Quantity of Wheat Flour. K. Uno, T. Imai, N. Ogata and K. KohyamaINSTRUMENTAL, MEASUREMENTS: RheoIogid Characterization of Coffee Mucilage. C.E. Oliveros and S. GunasekarakanINSTRUMENTAL, MEASUREMENTS: Relationship Between Macroscopic and Microscopic Viscosities in Starch Gels. Y. Yamano, Y. Emori and S. GohtaniINSTRUMENTAL, MEASUREMENTS: Thermal and Mechanical Properties of Eggshell Under Different Treatments. P.S. Dhanoa, V.M. Puri and R.C. AnantheswaranINSTRUMENTAL, MEASUREMENTS: Strains in Eggshell During Cooling of Eggs ‐ Measurement and Prediction Using the Finite Element Method. J. Lin, V.M. Puri and R.C. AnantheswaranINSTRUMENTAL, MEASUREMENTS: Second Generation Impact Force Response Fruit Firmness Sorter. M.J. Delwiche, H. Arkvalo and J. MehlschauINSTRUMENTAL, MEASUREMENTS: Detection of Fruit Firmness by Frequency Analysis. I. Shmulevich, N. Galili and D. RosenfeldINSTRUMENTAL, MEASUREMENTS: Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements. C.C. Seow and C.H. TeoINSTRUMENTAL, MEASUREMENTS: Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage. M.M. Ak and S. GunasekaranINSTRUMENTAL, MEASUREMENTS: Viscoelastic Properties of Reduced‐fat and Full‐fat Cheddar Cheeses. L. Ma, M.A. Drake, G.V. Barbosa‐Canovas and B.G. SwansonFACTORS AFFECTING TEXTURE: Patterns of Textural Changes in Brittle Cellular Cereal Foods Caused by Moisture Sorption. M. Harris and M. PelegFACTORS AFFECTING TEXTURE: Effect of Aging and Drying on Thermomechanical Properties of White Bread as Characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC). Y. Yodovotz, L. Hallberg and P. ChinachotiFACTORS AFFECTING TEXTURE: Relationships of Quantity of Gliadm Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties. G. Hou, H. Yamamoto and P.K.W. NgFACTORS AFFECTING TEXTURE: Effect of Amylose Content on the Rheological Property of Rice Starch. C.‐Y. Lii, M.‐L. Tsai and K.‐H. TsengFACTORS AFFECTING TEXTURE: Quality Attributes, Pectolytic Enzyme Activities and Physiological Changes During Postharvest Ripening of Nectarines. F. Arté and M.C. SalmeronFACTORS AFFECTING TEXTURE: Textural Gain and Subsequent Loss in Irradiated Apples, Carrots and Potatoes with Increase in Dose from 0.03 to 1.0 kGy. J. Cathalin and P. McNultyFACTORS AFFECTING TEXTURE: The Role of Dextrins in the Stickiness of Bread Crumb Made from Pre‐Harvest Sprouted Wheat or Flour Containing Exogenous Alpha‐Amylase. D. Every and M. RossFACTORS AFFECTING TEXTURE: Chocolate Pre‐crystallization: A Review. 0. Janovanovid, Dj. KarloviC and J. JakovijevidFACTORS AFFECTING TEXTURE: Functional Properties of Enzymatically Modified Milk Proteins. I. Ludwiga, W. Krause and Gy. HajósFACTORS AFFECTING TEXTURE: Effect of Composition on the Rheological Properties of Tomato Thin Pulp. S.K. Sham, M. LeMaguer, A. Liptay and V. PoysaFACTORS AFFECTING TEXTURE: Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition. R. Virgili, G. Parolari, C. Schivazappa, C. Soresi Bordini and M. BorriFACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE: Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model. L.C. Fryer, F.M. Aramouni and E. Chambers IVFACTORS AFFECTING TEXTURE: Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tschawytscha). A.R. Jerrett, J. Stevens and A.J. HollandFACTORS AFFECTING TEXTURE: Lecithin Improves Texture of Reduced Fat Cheeses. M.A. Drake, W. Herrett, T.D. Boylston and B.G. SwansonFACTORS AFFECTING TEXTURE: Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White. J. Carballo, P. Fernandez, G. Barreto (CSIC), M.T. Solas and F.J. ColmeneroFACTORS AFFECTING TEXTURE: Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin. E. Dickinson and Y. YamamotoFACTORS AFFECTING TEXTURE: Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate. C. Sanchez, J.‐L. Beauregard, J.‐J. Bimbenet and J. HardyFACTORS AFFECTING TEXTURE: Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation. L. Yu, C.A. Reitmeier and M.H. LoveFACTORS AFFECTING TEXTURE: Relationships of Quantity of Glutenin Subunits of Selected U.S. Soft Wheat Flow to Rhalogical and Baking Properties. G. Hou, H. Yamamoto and P.K.W. Ng

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches. G. Della Valle, P. Colonna, A. Patria and B. VergnesGENERAL PRINCIPLES: Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point. A.E. Labropoulos, Shan‐Hui HsuGENERAL PRINCIPLES: Kinetics of Thermal Softening of Six Legumes During Cooking. A. Anzaldua‐Morales, A Quintero and R. BalandrainGENERAL PRINCIPLES: Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides. N.M. Edwards, C.G. Biliaderis and J.E. DexterINSTRUMENTAL MEASUREMENTS: Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate. N. Lagoueyte, A. Lagaude and B. Tarodo de la FuenteFACTORS AFFECTING TEXTURE: Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness. H. Wang, J.R. Claus and N.G. MarriottFACTORS AFFECTING TEXTURE: Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time. Z. Ustunol, K. Kawachi and J. SteffeFACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE: Texture of Cheddar Cheese as Influenced by Fat Reduction. A. Bryant, Z. Ustunol and J. SteffeFACTORS AFFECTING TEXTURE: Blanch Temperature/Time Effects on Rheological Properties of Applesauce. A.M. Godfrey Usiak, M.C. Bourne and M.A. RaoFACTORS AFFECTING TEXTURE: Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology. J.C. Jackson, M.C. Bourne and J. Barnard