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Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk

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Abstract

In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by gas-chromatography mass-spectrometry (GC–MS). Considerable free amino acids such as gamma-aminobutyric acid (GABA) were found in samples that have higher microbial communities i.e. raw sheep's milk without use of starter cultures and pasteurized sheep's milk cheese with co-culture. However, GABA was not found in pasteurized sheep's milk cheese without starter culture during ripening. Conclusively, the application of the starter culture could reduce the ripening time of sheep's milk cheese and could be an appropriate approach to increase the functionality of the sheep's milk cheese.

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Acknowledgements

The authors are grateful to the Department of Food Science and Technology in Isfahan University of Technology (Isfahan, Iran) and Department of Medicinal chemistry in Shaheed Beheshti University of Medical sciences (Tehran, Iran) for financial support of the project.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Iran

    Vahideh Saidi, Mahmoud Sheikh-Zeinoddin & Sabihe Soleimanian-Zad

  2. Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, 11369, Tehran, Iran

    Farzad Kobarfard

  3. Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, 84156-83111, Isfahan, Iran

    Sabihe Soleimanian-Zad

Authors
  1. Vahideh Saidi
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  2. Mahmoud Sheikh-Zeinoddin
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  3. Farzad Kobarfard
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  4. Sabihe Soleimanian-Zad
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Contributions

Conceived the study: VS. Wrote the manuscript: VS, MSZ. Prepared tables: VS. Prepared illustrations: VS. Analyzed the data obtained by GC-MSS: FK. Edit and comment on the manuscript: MSZ, FK, SSZ.

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Correspondence to Sabihe Soleimanian-Zad.

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The authors declare that they have no conflict of interest in the publication.

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Our research did not include any human subjects and animal experiments.

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Accession Numbers: The authors declare that no Molecular sequencing have been conducted in this article.

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Saidi, V., Sheikh-Zeinoddin, M., Kobarfard, F. et al. Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk. 3 Biotech 10, 85 (2020). https://doi.org/10.1007/s13205-020-2075-z

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  • DOI: https://doi.org/10.1007/s13205-020-2075-z

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