Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese، its production and some physical، chemical، rheological and textural properties were evaluated during six months ripening in this research study. Standard methods were used to examine the influence of ripening period (at the end of each month during six months) on the characteristics of White-brined Golpayegan cheese (36 samples). The rheological and textural properties of the cheese were evaluated using a rheometer (the frequency sweep test) and a texture analyzer (the uniaxial compression test). During ripening pH، total solid، protein and total nitrogen in total solid (TN/TS) of White-brined cheese were decreased while the amount of titratable acidity، fat in total solid،water soluble nitrogen in total nitrogen (WSN/TN) and non-protein nitrogen in total nitrogen (NPN/TN) were increased significantly (p< 0. 05). On the basis of the small amplitude oscillatory test and the uniaxial compression test during maturation، the storage modulus (G'')، loss modulus (G«)، fracture stress (Qf) and firmness have been increased (p< 0. 05) while the loss tangent (tanR) has been decreased (p< 0. 05). The fracture strain (Sf) was kept constant (p>0. 05). The results showed that ripening time significantly affected the physicochemical، chemical، reological and textural properties of White-brined cheese.

The present work aimed to evaluate the impact of transglutaminase treatment (0-2 U g-1 milk protein) and whey proteins isolate (0-6 g/l milk) on physicochemical, textural and organoleptic properties of low-fat (0.4-1.4% milk fat) white-brined cheese. Data showed that fat reduction was concomitant with significant decrease in moisture to protein (M:P) ratio, resulting in increased hardness, cohesiveness, and springiness and decreased adhesiveness, cheese yield and consumer acceptance. Whey proteins, despite improving textural characteristic, did not significantly influence the total sensory scores of the low-fat white-brined cheese attributed to their adverse effect on the flavor acceptability of the final product. Increase in transglutaminase concentration up to a critical level, which was dependent on whey protein concentration, promoted the M:P ratio and hence caused increased cheese yield and deceased hardness, cohesiveness, and springiness; but further increase in enzyme concentration adversely affected the textural attributes. Response surface optimization revealed that treating the cheese milk (0.99% w/w fat) containing 5.05 g/l why protein isolate with an enzyme concentration of 0.91 U g-1 milk protein, makes it possible to produce a low-fat white-brined cheese with desired textural and organoleptic characteristics.

White cheese contains a lot of saturated fat and cholesterol, which is undesirable from a nutritional point. In this regard, the aim of this study was to reduce of cholesterol in white brine cheese using Betacyclodextrin (β.CD) and determine of physicochemical, texture and sensory properties of the product. After separating milk fat, Cholesterol isolated from cream with β.CD in concentration of 10% at 35 °C and stirring at rate of 800 rpm for 0.5 hours on a laboratory scale, then, by adding to the skim milk, the preparation of samples were performed. The results of cholesterol measurement showed that the treatment of cheese with β.CD could reduce the cholesterol content about 63%. During storage of cheese, samples treated with β.CD showed significant differences in terms of pH, acidity, proteolysis and lipolysis compared to the control. By addition of β.CD hardness and gumminess of treated cheese decreased and cohesiveness increased, but β.CD not had a significant effect on chewiness and elasticity of white cheese (p>0.05). Sensory evaluation also showed that β.CD while reducing cholesterol and improving the texture of the cheese, but had no significant effect on the sensory properties of the final product compared to the control sample. Thus, according to the obtained results, β.CD to reduce cholesterol of white cheese is appropriate.

Cheese ripening is a complicated process that involves the breakdown of the cheese compounds via proteolysis, lipolysis and other enzyme catalysis which cause typical changes in cheese flavour characteristics. Lipolysis is one of the most biochemical reactions in cheese that through formation of short- and middle-chain fatty acids and finally convert them to flavour compounds such as methyl ketones, lactones, secondary alcohols, aldehydes and thioesters, plays an important role in cheese flavour and it also accelerate cheese ripening. Consequently, to increase cheese lipolysis in some cheese varieties, commercial lipases (with animal and microbial origins) is used. However, excessive levels of lipolysis may cause undesirable effect in cheese flavour and result in cheese rancidity. There is scarce investigation regarding to application of lipase enzymes (particularly animal lipases) in white brined cheese. Therefore, this research was performed to evaluate the effect of calf and kid goat lipases on development of lipolysis in Iranian-white brined cheese and to determine the best kind (calf or kid goat lipase) and appropriate level of enzyme to produce a cheese with an acceptable quality. In this research, Iranian-white brined cheese samples were produced from fresh cow milk via enzymatic (rennet cheese) procedure according to conventional method of cheese making in Iran. After standardization of milk fat to 3%, homogenization and pasteurization, the milk was cold to 35 ˚C and the calf or kid goat lipases at levels of 0 (control sample), 1.5, 3, 4.5 and 6 g/100 Kg of milk before renneting stage were added to the milk. The extent of free fatty acids/lipolysis (acid value, AV) and sensory scores (odour, colour, taste and texture) of Iranian-white brined cheese samples were measured during 90 days of the storage (1, 7, 14 and 21 days) at refrigerator and free fatty acid profile (FAP) analysis and microstructure assessment of cheese samples were measured at the end of 90 days of the cold storage. Analysis of fatty acid composition was carried out by gas chromatography with flame ionization detector. The results showed that increasing the amount of lipase concentrations and storage time significantly caused an increase in cheese lipolysis (p<0.01). Even though kid goat lipase introduced more changes in the experimental parameters like fatty acid profile and ADV, the kind of lipases had no significant effect on sensory attributes of the cheese samples (p>0.05). Furthermore, based on FAP results, though an increase in enzyme concentration produced a higher low-, medium-, long-chain and total free fatty acids (TFFA) (p<0.01), this increase was more obvious for low-chain fatty acids. Among different treatments, control sample with 132.91 g/100 Kg TFFA had the lowest and cheese sample containing 6 g kid goat lipase with 309.51 g/100 Kg had the highest TFFA at end of the 90-day storage period. Sensory evaluation also showed that samples having lipase enzymes had a higher mean sensory scores for odour, taste and texture when compared with control (without lipase enzyme) (p<0.001). Microstructure results of white brined cheese samples showed that by enzymatic treatment, an extensive lipolysis was occurred which subsequently caused a significant reduction in number and size of fat globules in the cheese structure. These changes due to formation of new cross-linkages between caseins and casein network rearrangement, result in a condensed texture and an increase in cheese hardness. According to the results, by using 4.5 g lipase enzyme (kid goat or calf, per 100 Kg of milk), a white brined cheese with improved sensory characteristics could be produced. Based on sensory results, no significant difference were found between two lipase enzymes, i.e. kid goat or calf lipases.

White brined cheese is a very popular traditional cheese which is produced in some parts of Iran, this products is usually made from sheep,s, cow,s milk or mixture of two. Back to past several decades, one of the most challenge was increased yield of cheesemaking according to improved quality including chemical composition and sensory properties. So, the aims of this study were to determine physicochemical and sensory properties of white brined cheese supplemented by Micellar Casein Concentrate (MCC). Five treatments were prepared by adding 0,1,2,3 and 4% of MCC to milk used for cheesemaking and physicochemical properties (pH, acidity(dornic), dry matter%, moisture%, ash%, protein%, fat% and yield of cheesemaking) also sensory properties(flavor, color, texture and acceptability scores) were measured over 30 days of ripening period. Statistical analysis for comparison of data was Completely Randomized Design(CRD). Results showed that in parallel to dry matter%, moisture content of all treatments were decreased during 30 days of ripening period and parallel to pH, acidity of all treatments increased until end of ripening period also ash% of all treatments increased during 30 days of ripening period and the highest yield of cheesemaking , protein% and fat% were attributed to T4(containig 4% of MCC). The highest scores for flavor, color, texture and acceptability were attributed to T4(containig 4% of MCC). According to above mentioned, T1 was the best treatment among others and had high similarity to control sample with due attention to physicochemical and sensory properties.

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Cheese samples were analysed for E. coli O157:H7 during manufacture and storage period. During cheese manufacture the number of E. coli O157:H7 increased by 106 cfu/g, but during ripening and cheese storage the number of organism decreased significantly in the cheese samples made with starter culture (P<0.05). The results showed an inhibitory effect of starter culture on E. coli O157:H7, but the organism can survive in this kind of cheese for up to 60 days of storage, respecting using starter culture, salt brine concentration and cheese storage time.

The brine white cheese produced by using starter bacteria (Streptococcus thermophilus, Lactococcus lactis subsp lactis and Lactococcus lactis subsp cremoris, Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were studied in two types of starter combination: ABY-2 and ABY-2+R-703 during 4 months to determine the survival of probiotic bacteria during processing, ripening and storage. The results showed that Bifidobacterium lactis BB12 in all produced cheeses had better survival compared with Lactobacillus acidophilus LA5. ABY-2+R-703 and ABY-2 cheeses with primary inoculation level of 107 cfu/ml of BB12 showed 1.85 and 2.72 Log cfu/g reduction until 120 and 45 days, respectively. Therefore two types of cheeses kept their level of bacterial population to suggested levels to show health effects. Lactobacillus acidophilus LA5 couldn’t kept its survival ability in desired level until 4 months for any types of cheese, but probiotic value increased with increasing the primary inoculation level up to109 cfu/ml in ABY-2 cheese after 2 months and in ABY-2+R-703 cheeses after 15 days. Therefore two types of produced cheeses can be suggested as probiotic cheeses.

Due to the side effects of chemical preservatives and as a support of the idea for consumption of green natural food، demand for studies on the antimicrobial properties of natural preservatives and essential oils on the important food borne pathogens in vitro and in food products has been increased. The goals of the present study included determination of biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in different steps of the ripening White Brined cheese. Results showed that 15 different substances made up 97. 2% of its content for Pimpinella anisum essential oil; Longifolene and Benzene had the highest concentrations among these 15 substances; Allium ascalonicum essential oil contained 15 different substances made up 96. 62% of its content; organosulfur substances had the highest concentrations among these 15 substances. The results of antimicrobial studies of these essential oils in the administered concentrations (Allium ascalonicum: 0، 0. 025، 0. 05، 0. 1 % and Pimpinella anisum: 0، 0. 05، 0. 1، 0. 2 %) during different steps of production and ripening of Feta cheese showed that Allium ascalonicum essential oils had the highest antimicrobial effects against Listeria monocytogenes. Treatments of 0. 1% Allium ascalonicum and 0. 2% Pimpinella anisum essential oils at the end of cheese ripening period showed the highest decrease in the mean bacterial colony counts (including 3. 79 and 4. 65 Log CFU/g، respectively) compared to other treatments (P< 0. 05). The results demonstrated that 0. 025% Allium ascalonicum essential oil maintained the highest acceptable range in cheese organoleptic assessment.

Iranian white cheese is a type of cheese ripened in brine with high concentrations of Sodium Chloride (NaCl). The brine influences curd development in the process of making cheese and its shelf-life. However, considering that NaCl increases the risk of cardiovascular and renal diseases, cheese producers try to replace it with substitutes, such as potassium chloride. Iranian white cheese samples prepared using pasteurized cow’s milk were ripened in different brines containing either 10% NaCl (control) or a mixture of NaCl/KCl with ratios of 1:1 and 3:1 (case). The effect of partial substitution of NaCl by KCl was investigated on the chemical composition, proteolysis, and lipolysis, as well as on the physical properties (textural hardness) of the cheese samples during ripening for up to 56 days. Lipolysis was assessed by measuring acid degree value (ADV). The physical and chemical properties (dry solids, salt, pH, and acidity) of the experimental and control cheese samples were not significantly different. Neither were there any significant differences with regard to proteolysis (measured by Kjeldhal method and electrophoresis). Finally, substituting NaCl with KCl had no effect on ADV or textural hardness of the experimental samples either. It can be concluded that a reduction of NaCl up to 50% in brine has no effect on the quality of the cheese produced. Furthermore, substituting NaCl with KCl will not cause noticeable changes in ADV and textural properties of the cheese.

Somatic cell contains plasmin enzyme which hydrolyses milk protein; Therefore, a large amount of milk is removed during cheese making and the cheese production efficiency is reduced. So, the aim of this study was to estimate the changes of ripening with the attention to lipolysis process by monitoring the releasing of free fatty acids during ripening period. Three levels of somatic cell count in milk were classified as follows: Treatment 1: low somatic cell count in milk (0.7×105) cell/ml as control sample. Treatment 2: medium somatic cell count in milk (4.5×105) cell/ml Treatment 3: high somatic cell count in milk (1.2×106) cell/ml. The profile of free fatty acids was obtained by GC method. All free fatty acid including Short chain free fatty acid (SCFFA) and Long chain free fatty acids (LCFFA) increased during 65 days of ripening period. Oleic and palmitic fatty acids were predominant on the fifth day of the ripening period. However, treatment 3 on days 35 and 65 of the ripening period of white brine cheeses had the highest amount of oleic and palmitic acids. According to the results, treatment 1 was introduced as the best treatment.