Determination of changes in the microbial and chemical composition of Taga cheese during maturation

Simple item page
dc.contributor.authorCriste, Adriana
dc.contributor.authorCopolovici, Lucian
dc.contributor.authorCopolovici, Dana
dc.contributor.authorKovacs, Melinda
dc.contributor.authorMadden, Robert H.
dc.contributor.authorCorcionivoschi, Nicolae
dc.contributor.authorGundogdu, Ozan
dc.contributor.authorBerchez, Mihaela
dc.contributor.authorUrcan, Adriana Cristina
dc.date.accessioned2021-01-28T14:27:25Z
dc.date.available2021-01-28T14:27:25Z
dc.date.issued2020-12-03
dc.descriptionPublication history: Accepted - 9 November 2020; Published online - 3 December 2020en_US
dc.description.abstractȚaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.en_US
dc.description.sponsorshipThis paper was published with the support of the Romanian Ministry of Research and Innovation through Program 1 - Development of the National Research and Development System, Subprogram 1.2-Institutional Performance - Projects for Financing the Excellence in CDI, Contract No. 37PFE-2018-2020.en_US
dc.identifierhttp://hdl.handle.net/20.500.12518/206
dc.identifier.citationCriste, A., Copolovici, L., Copolovici, D., Kovacs, M., Madden, R. H., Corcionivoschi, N., Gundogdu, O., Berchez, M. and Urcan, A. C. (2020) ‘Determination of changes in the microbial and chemical composition of Țaga cheese during maturation’, PLOS ONE. Edited by J. S. Bedi. Public Library of Science (PLoS), 15(12), p. e0242824. doi: 10.1371/journal.pone.0242824.en_US
dc.identifier.issn1932-6203
dc.identifier.urihttps://doi.org/10.1371/journal.pone.0242824
dc.language.isoenen_US
dc.publisherPublic Library of Scienceen_US
dc.rights© 2020 Criste et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.en_US
dc.titleDetermination of changes in the microbial and chemical composition of Taga cheese during maturationen_US
dc.typeArticleen_US
dcterms.dateAccepted2020.11.09
dcterms.dateSubmitted2020.06.16

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Determination of changes in the microbial and chemical composition of Taga cheese during maturation.pdf
Size:
913.95 KB
Format:
Adobe Portable Document Format
Description:
Final published version
Download

Collections

Journal Articles