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International Journal of Food Properties Volume 20, 2017 - Issue 8

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Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk

Hacène MedjoudjLaboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie;Departement des Sciences de la Nature & la vie, Faculté des sciences exactes and S.N.V.-Université Larbi Ben Mhidi- d’Oum El-Bouaghi, Algérie

Mohammed Nasreddine ZidouneLaboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie

Ali Adnan HayalogluDepartment of Food Engineering, Inonu University, Malatya, TurkeyCorrespondence[email protected]

Pages 1876-1893 | Received 09 May 2016, Accepted 06 Aug 2016, Published online: 28 Dec 2016

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https://doi.org/10.1080/10942912.2016.1222588
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Figure 1. Flow diagram of traditional manufacture of Bouhezza goat’s raw milk cheese (re-arranged by the data from Aissaoui Zitoun et al. (2011) and Aissaoui Zitoun [2014]).

Table 1. Chemical composition (in %) and pH of traditional Algerian Bouhezza goat’milk cheese (n = 3).

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Table 2. Evolution of protein fraction (Mean ± SD); total nitrogen (TN); water-soluble nitrogen (WSN/% of TN); 12% Trichloroacetic acid-soluble nitrogen (TCA-SN/% of TN) and total free amino acids (FAA) during ripening of Algerian traditional Bouhezza goat’s milk cheese (n = 3).

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Figure 2. Urea-polyacrylamide gel electrophoresis (urea-PAGE) of the water-insoluble nitrogen fractions Lben and 15, 30, 45, 64, and 72 d-old Bouhezza cheese. F1, F2, or F3 refer to fabrications (trials) of Bouhezza cheese.

$Figure 2. Urea-polyacrylamide gel electrophoresis (urea-PAGE) of the water-insoluble nitrogen fractions Lben and 15, 30, 45, 64, and 72 d-old Bouhezza cheese. F1, F2, or F3 refer to fabrications (trials) of Bouhezza cheese.$

Figure 3. RP-HPLC profile of water-soluble nitrogen fraction of Bouhezza raw goat’s milk cheese during ripening. Eluted at 214 nm (arbitrary units).

$Figure 3. RP-HPLC profile of water-soluble nitrogen fraction of Bouhezza raw goat’s milk cheese during ripening. Eluted at 214 nm (arbitrary units).$

Table 3. Esters (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 4. Carboxylic acids (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 5. Alcohols (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 6. Aldehydes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 7. Ketones (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 8. Terpenes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 9. Miscellaneous (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Figure 4. Score plot of the first two principal components of the volatile data from GC-MS analysis of Bouhezza raw goat’s milk cheese.

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Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk

Table 1. Chemical composition (in %) and pH of traditional Algerian Bouhezza goat’milk cheese (n = 3).

Table 2. Evolution of protein fraction (Mean ± SD); total nitrogen (TN); water-soluble nitrogen (WSN/% of TN); 12% Trichloroacetic acid-soluble nitrogen (TCA-SN/% of TN) and total free amino acids (FAA) during ripening of Algerian traditional Bouhezza goat’s milk cheese (n = 3).

Table 3. Esters (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 4. Carboxylic acids (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 5. Alcohols (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 6. Aldehydes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 7. Ketones (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 8. Terpenes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 9. Miscellaneous (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk

Figures & data

Table 1. Chemical composition (in %) and pH of traditional Algerian Bouhezza goat’milk cheese (n = 3).

Table 2. Evolution of protein fraction (Mean ± SD); total nitrogen (TN); water-soluble nitrogen (WSN/% of TN); 12% Trichloroacetic acid-soluble nitrogen (TCA-SN/% of TN) and total free amino acids (FAA) during ripening of Algerian traditional Bouhezza goat’s milk cheese (n = 3).

Table 3. Esters (Mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 4. Carboxylic acids (Mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 5. Alcohols (mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 6. Aldehydes (mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 7. Ketones (mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 8. Terpenes (mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 9. Miscellaneous (mean ± SD µg.L−1 for Lben and µg.Kg−1 for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

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Table 3. Esters (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 4. Carboxylic acids (Mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 5. Alcohols (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 6. Aldehydes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 7. Ketones (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 8. Terpenes (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.

Table 9. Miscellaneous (mean ± SD µg.L⁻¹ for Lben and µg.Kg⁻¹ for cheese) in Lben from goat milk and Bouhezza raw goat’s milk cheese.