Changes in physicochemical, microbiological and fatty acid composition during the ripening period of artisan sheep cheese from Bulgaria Artisanal sheep`s milk cheese from Bulgaria
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Abstract
The composition of artisan sheep's milk cheese during the ripening period was studied. The raw material used for cheese production, was obtained from an indigenous Karakachan sheep from Bulgaria. It was found that the main physicochemical parameters of the cheese have changed during the study period. During the ripening process, chaaracteristics such as dry matter, total protein and fat content increased by approximately 7.0%, 3.0% and 4.0% respectively, while the water content of the samples decreased by up to 7.0%. A smooth acidification process was observed, which correlated with the high number of lactic acid bacteria. The fatty acid analysis showed that the saturated fatty acid composition was 66.0% and unsaturated fatty acids were 34.0%. During the biochemical ripening at the 60th day of the test period, the presence of linoleic polyunsaturated fatty acid was found to be 0.12%.
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References
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Beev G., Kolev T., Naydenova N., Dinev T., Tzanova M., Mihaylova G. Physicochemical, sanitary and safety indicators change during the ripening of Bulgarian white brined cheese from local farms. Bulgarian Journal of Agricultural Science, 2019, 25(3): 109-115. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=2589
Bintsis T., Papademas P. Microbiological quality of white-brined cheeses: a review. International Journal of Dairy Technology, 2002, 55(3): 113-120. https://doi.org/10.1046/j.1471-0307.2002.00054.x
BNS 1111-80. Milk and milk products. Determination of acidity, 1980 [In Bulgarian].
BS EN ISO 6611:2006. Milk and milk products –Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25degrees C (ISO 6611:2006). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian].
BS EN ISO 6888-1:2005. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium - Amendment 1: Inclusion of precision data (ISO 6888-1:1999/Amd 1:2003). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian].
BS EN ISO 11290-1:2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method (ISO 11290-1:2017). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian]
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Calvo H., Marcos S., Jurado J., Serrano M. Association of the heart fatty acid‐binding protein (FABP3) gene with milk traits in Manchega breed sheep. Animal Genetics, 2004, 35(4): 347-349. https://doi.org/10.1111/j.1365-2052.2004.01169.x
Dimitrova T., Stoycheva S., Bancheva T., Markov N. Study on some physicochemical parameters in goat's milk and white brined cheese in three goat breeds. Scientific Papers. Series D. Animal Science. 2021, 64(1): 435-444. Available at: https://animalsciencejournal.usamv.ro/pdf/2021/issue_1/Art61.pdf
Enikova P. Microbiological processes and safety of Bulgarian white-brined cheese. Opinion at the National Center for Public Health Protection, 2010, 1: 1-47. [In Bulgarian].
Frece J., Kostelac D., Vrdoljak M., Čanak I., Jakopović Z., Jelić M., Markov K. Traditional cheese maturing in lambskin sacks from Dalmatian region. Food and Nutrition Research, 2019, 13(1): 71-83. https://doi.org/10.2174/9789811432361120010005
Gortzi O., Malissiova E., Katsoulis K., Alibade A., Liappis D., Lalas S., Graikou K. Comparative Analysis of fatty acid profile and fat-soluble vitamin content in sheep and goat milk of organic and conventional origin. Applied Science, 2022, 12(6): 2809. https://doi.org/10.3390/app12062809
ISO 17410:2019. Microbiology of the food chain -Horizontal method for the enumeration of psychrotrophic microorganisms. Geneva, Switzerland: International Organization for Standardization (ISO), 2019.
ISO 3433:2008. Cheese - Determination of fat content - Van Gulik method. Geneva, Switzerland: International Organization for Standardization (ISO), 2008.
ISO 4831:2006. Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique. Geneva, Switzerland: International Organization for Standardization (ISO), 2006.
ISO 5534:2004. Cheese and processed cheese—determination of the total solids content (Reference method). Geneva, Switzerland: International Organization for Standardization (ISO), 2004.
ISO 5943:2006. Cheese and processed cheese products—determination of chloride content—potentiometric titration method. Geneva, Switzerland: International Organization for Standardization (ISO), 2006.
ISO 7889:2003. Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 degrees C. Geneva, Switzerland: International Organization for Standardization (ISO), 2003.
Ivanov G., Balabanova T., Baltadzhieva M., Ivanova I. Lipolysis in cold stored caw and buffalo milk white brined cheese. Proceeding of the 62th Scientific Conference with International Participation “Food Science, Engineering and Technology - 2015”; Plovdiv, Bulgaria, pp: 139-144. ISBN 1314-7102.
Ivanova I., Ivanova M., Ivanov G., Bilgucu E. Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese. Journal of Food Science and Technologies, 2020, 58(9): 3409-3416. https://doi.org/10.1007/s13197-020-04935-z
Jackson E., Erten E., Maddi N., Graham T., Larkin J., Blodgett R., Schlesser J., Reddy R. Detection n the United States. Journal of Food Protection, 2012, 75(8): 1382-1393. http://dx.doi.org/10.4315/0362-028X.JFP-11-548
Kalit M., Havranek S., Kaić D., Vrdoljak M. Tehnologija proizvodnje i kvaliteta sira izmišine. Croatian and 4th International Symposium on Agronomy, Opatija. Croatia, 2009, 176.
Kawęcka A., Pasternak M. Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats. Journal of Applied Animal Research, 2022, 50(1): 39-46. https://doi.org/10.1080/09712119.2021.2020125
Knutsen T.M., Olsen H.G., Tafintseva M., Svendsen M., Kohler A., Kent M.P., Lien S. Unravelling genetic variation underlying de novo-synthesis of bovine milk fatty acids. Science Reports, 2018, 1(8): 2179. https://doi.org/10.1038/s41598-018-20476-0
Mezo-Solís J., Moo-Huchin M., Sánchez-Zarate A., Gonzalez-Ronquillo M., Estrada-León J., Ibáñez R., Toro-Mujica P., Chay-Canul J., Vargas-Bello-Pérez E. Physico-chemical, sensory and texture properties of an aged mexican manchego-style cheese produced from hair sheep milk. Foods, 2020, 9(11): 1666. https://doi.org/10.3390/foods9111666
Palombo V., Conte G., Mele M., Macciotta P., Stefanon B., Ajmone Marsan P., D’Andrea, M. Use of multivariate factor analysis of detailed milk fatty acid profile to perform a genome-wide association study in Italian Simmental and Italian Holstein. Journal of Applied Genetics, 2020, 60(6): 451-463. https://doi.org/10.1007/s13353-020-00568-2
Pakiet A., Kobiela J., Stepnowski P., Sledzinski T., Mika A. Changes in lipids composition and metabolism in colorectal cancer: A review. Lipids Healt Disease, 2019, 18(1): 29. https://doi.org/10.1186/s12944-019-0977-8
Radkova M., Stoyneva-Gärtner M., Dincheva, I., Stoykova P., Uzunov B., Dimitrova P., Borisova Cv., Gärtner G. Chlorella vulgaris H1993 and Desmodesmus communis H522 for low-cost production of highvalue microalgal products. Biotechnology & Biotechnological Equipment, 2019, 33(1): 243-249. https://doi.org/10.1080/13102818.2018.1562381
Stankov S., Fidan H., Balabanova T., Dimitrova E., Ibrahim, S. Evaluation of the qualitative parameters of raw sheep’s milk with the potential for the production of traditional artisanal cheese. BIO Web of Conferences, 2022, 45(6): 01004. https://doi.org/10.1051/bioconf/20224501004
Studenica A., Märtlbauer E., Mulliqi-Osmani G. The prevalenceof bacterial contaminants in artisanal cheese sold in informal markets. The case of Kosovo. Food Science and Applied Biotechnology, 2022, 5(1): 77-86. https://doi.org/10.30721/fsab2022.v5.i1.168
Trmčić A., Chauhan D., Kent R., Ralyea H., Martin K., Boor M., Wiedmann M. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. Journal of Dairy Science, 2016, 99(8): 6105-6120. https://doi.org/10.3168/jds.2016-11112
Thrinon E., Serwa R.A., Bronsel M., Brannigan J.A, Brassat U., Wright M.H., Heal W.P., Wilkinson A.J., Mann D.J., Tate E.W. Global profiling of co- and post-translationally N-myristoylated proteomes in human cells. Nature Communications, 2014, 5(9): 4919. https://doi.org/10.1038/ncomms5919
Vakaleris D., Price V. A rapid spectrophotometric methods for measuring cheese ripening. Journal of Dairy Science, 1959, 42(2): 264-276. https://doi.org/10.3168/jds.S0022-0302(59)90562-4
Vrdoljak M. Probiotičke kulture Lactobacillus plantarum B i Lactococcus lactis subsp. lactis S1 upoboljšanju funkcionalnih svojstava sira iz mišine. PhD Thesis Faculty of Agriculture, University of Zagreb, 2016.
Beev G., Kolev T., Naydenova N., Dinev T., Tzanova M., Mihaylova G. Physicochemical, sanitary and safety indicators change during the ripening of Bulgarian white brined cheese from local farms. Bulgarian Journal of Agricultural Science, 2019, 25(3): 109-115. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=2589
Bintsis T., Papademas P. Microbiological quality of white-brined cheeses: a review. International Journal of Dairy Technology, 2002, 55(3): 113-120. https://doi.org/10.1046/j.1471-0307.2002.00054.x
BNS 1111-80. Milk and milk products. Determination of acidity, 1980 [In Bulgarian].
BS EN ISO 6611:2006. Milk and milk products –Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25degrees C (ISO 6611:2006). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian].
BS EN ISO 6888-1:2005. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium - Amendment 1: Inclusion of precision data (ISO 6888-1:1999/Amd 1:2003). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian].
BS EN ISO 11290-1:2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method (ISO 11290-1:2017). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian]
BS EN ISO – 6579 - 1:2017/A1:2020. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [In Bulgarian].
Calvo H., Marcos S., Jurado J., Serrano M. Association of the heart fatty acid‐binding protein (FABP3) gene with milk traits in Manchega breed sheep. Animal Genetics, 2004, 35(4): 347-349. https://doi.org/10.1111/j.1365-2052.2004.01169.x
Dimitrova T., Stoycheva S., Bancheva T., Markov N. Study on some physicochemical parameters in goat's milk and white brined cheese in three goat breeds. Scientific Papers. Series D. Animal Science. 2021, 64(1): 435-444. Available at: https://animalsciencejournal.usamv.ro/pdf/2021/issue_1/Art61.pdf
Enikova P. Microbiological processes and safety of Bulgarian white-brined cheese. Opinion at the National Center for Public Health Protection, 2010, 1: 1-47. [In Bulgarian].
Frece J., Kostelac D., Vrdoljak M., Čanak I., Jakopović Z., Jelić M., Markov K. Traditional cheese maturing in lambskin sacks from Dalmatian region. Food and Nutrition Research, 2019, 13(1): 71-83. https://doi.org/10.2174/9789811432361120010005
Gortzi O., Malissiova E., Katsoulis K., Alibade A., Liappis D., Lalas S., Graikou K. Comparative Analysis of fatty acid profile and fat-soluble vitamin content in sheep and goat milk of organic and conventional origin. Applied Science, 2022, 12(6): 2809. https://doi.org/10.3390/app12062809
ISO 17410:2019. Microbiology of the food chain -Horizontal method for the enumeration of psychrotrophic microorganisms. Geneva, Switzerland: International Organization for Standardization (ISO), 2019.
ISO 3433:2008. Cheese - Determination of fat content - Van Gulik method. Geneva, Switzerland: International Organization for Standardization (ISO), 2008.
ISO 4831:2006. Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique. Geneva, Switzerland: International Organization for Standardization (ISO), 2006.
ISO 5534:2004. Cheese and processed cheese—determination of the total solids content (Reference method). Geneva, Switzerland: International Organization for Standardization (ISO), 2004.
ISO 5943:2006. Cheese and processed cheese products—determination of chloride content—potentiometric titration method. Geneva, Switzerland: International Organization for Standardization (ISO), 2006.
ISO 7889:2003. Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 degrees C. Geneva, Switzerland: International Organization for Standardization (ISO), 2003.
Ivanov G., Balabanova T., Baltadzhieva M., Ivanova I. Lipolysis in cold stored caw and buffalo milk white brined cheese. Proceeding of the 62th Scientific Conference with International Participation “Food Science, Engineering and Technology - 2015”; Plovdiv, Bulgaria, pp: 139-144. ISBN 1314-7102.
Ivanova I., Ivanova M., Ivanov G., Bilgucu E. Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese. Journal of Food Science and Technologies, 2020, 58(9): 3409-3416. https://doi.org/10.1007/s13197-020-04935-z
Jackson E., Erten E., Maddi N., Graham T., Larkin J., Blodgett R., Schlesser J., Reddy R. Detection n the United States. Journal of Food Protection, 2012, 75(8): 1382-1393. http://dx.doi.org/10.4315/0362-028X.JFP-11-548
Kalit M., Havranek S., Kaić D., Vrdoljak M. Tehnologija proizvodnje i kvaliteta sira izmišine. Croatian and 4th International Symposium on Agronomy, Opatija. Croatia, 2009, 176.
Kawęcka A., Pasternak M. Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats. Journal of Applied Animal Research, 2022, 50(1): 39-46. https://doi.org/10.1080/09712119.2021.2020125
Knutsen T.M., Olsen H.G., Tafintseva M., Svendsen M., Kohler A., Kent M.P., Lien S. Unravelling genetic variation underlying de novo-synthesis of bovine milk fatty acids. Science Reports, 2018, 1(8): 2179. https://doi.org/10.1038/s41598-018-20476-0
Mezo-Solís J., Moo-Huchin M., Sánchez-Zarate A., Gonzalez-Ronquillo M., Estrada-León J., Ibáñez R., Toro-Mujica P., Chay-Canul J., Vargas-Bello-Pérez E. Physico-chemical, sensory and texture properties of an aged mexican manchego-style cheese produced from hair sheep milk. Foods, 2020, 9(11): 1666. https://doi.org/10.3390/foods9111666
Palombo V., Conte G., Mele M., Macciotta P., Stefanon B., Ajmone Marsan P., D’Andrea, M. Use of multivariate factor analysis of detailed milk fatty acid profile to perform a genome-wide association study in Italian Simmental and Italian Holstein. Journal of Applied Genetics, 2020, 60(6): 451-463. https://doi.org/10.1007/s13353-020-00568-2
Pakiet A., Kobiela J., Stepnowski P., Sledzinski T., Mika A. Changes in lipids composition and metabolism in colorectal cancer: A review. Lipids Healt Disease, 2019, 18(1): 29. https://doi.org/10.1186/s12944-019-0977-8
Radkova M., Stoyneva-Gärtner M., Dincheva, I., Stoykova P., Uzunov B., Dimitrova P., Borisova Cv., Gärtner G. Chlorella vulgaris H1993 and Desmodesmus communis H522 for low-cost production of highvalue microalgal products. Biotechnology & Biotechnological Equipment, 2019, 33(1): 243-249. https://doi.org/10.1080/13102818.2018.1562381
Stankov S., Fidan H., Balabanova T., Dimitrova E., Ibrahim, S. Evaluation of the qualitative parameters of raw sheep’s milk with the potential for the production of traditional artisanal cheese. BIO Web of Conferences, 2022, 45(6): 01004. https://doi.org/10.1051/bioconf/20224501004
Studenica A., Märtlbauer E., Mulliqi-Osmani G. The prevalenceof bacterial contaminants in artisanal cheese sold in informal markets. The case of Kosovo. Food Science and Applied Biotechnology, 2022, 5(1): 77-86. https://doi.org/10.30721/fsab2022.v5.i1.168
Trmčić A., Chauhan D., Kent R., Ralyea H., Martin K., Boor M., Wiedmann M. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. Journal of Dairy Science, 2016, 99(8): 6105-6120. https://doi.org/10.3168/jds.2016-11112
Thrinon E., Serwa R.A., Bronsel M., Brannigan J.A, Brassat U., Wright M.H., Heal W.P., Wilkinson A.J., Mann D.J., Tate E.W. Global profiling of co- and post-translationally N-myristoylated proteomes in human cells. Nature Communications, 2014, 5(9): 4919. https://doi.org/10.1038/ncomms5919
Vakaleris D., Price V. A rapid spectrophotometric methods for measuring cheese ripening. Journal of Dairy Science, 1959, 42(2): 264-276. https://doi.org/10.3168/jds.S0022-0302(59)90562-4
Vrdoljak M. Probiotičke kulture Lactobacillus plantarum B i Lactococcus lactis subsp. lactis S1 upoboljšanju funkcionalnih svojstava sira iz mišine. PhD Thesis Faculty of Agriculture, University of Zagreb, 2016.
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How to Cite
STANKOV, Stanko et al.
Changes in physicochemical, microbiological and fatty acid composition during the ripening period of artisan sheep cheese from Bulgaria.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 38-46, mar. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/218>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i1.218.