Variation of bioactivity properties during theproduction of enzyme-modified cheese withripened white cheese flavor

Cheese is the most striking product of the dairy industry, which constitutes the largest and most important part of the food supply chain, in terms of product variety, prevalence of use and intensity of flavor. It is known that approximately 40% of the milk consumed in the world is used in cheese production. Recently, a very important part of the cheese produced is consumed as an additive/ingredient to the formulation in the production of other foods. The main reason for the use of cheeses as food additives/ingredient is their flavor. The unique flavor of the cheeses is formed during ripening. It is quite costly and difficult to standardize. By mimicing the ripening process with enzymatic reactions under controlled conditions, it is possible to develop and intensify cheese flavor in a shorter time. The product obtained by this method is called enzyme modified cheese (EMC). It is thought that various bioactive components, especially bioactive peptides, may be formed as a result of high proteolysis and lipolysis duing EMC production. There are few studies in the focused on thir topic. In this study, the water-soluble extracts of the samples obtained from the processing stages (raw material, processed cheese, after proteolysis, after lipolysis) in the EMC production including ripened white cheese flavor were analyzed for antihypertensive (ACE inhibition), antidiabetic (α-amylase and α-glucosidase inhibition), antioxidant (ABTS cation radical and metal ion binding), antimicrobial (E. coli K12, S. aureus ATCC 25923) activity levels and changes. Results showed that EMC has potential health. Significant increases were found in both free radical scavenging capacity (12.6-215.0 μmol trolox/g dry matter) and antihypertensive activity (1.18-2.80 μmol captopril/kg dry matter) in all production stages and-the increase continued after in vitro digestion (171.2-471.1 μmol trolox/g dry matter and 8.51-20.69 μmol captopril/kg dry matter). In terms of iron binding capacity, the highest values were determined in the samples after proteolysis without in vitro digestion (0.95-27.6 mg EDTA/g dry matter) and the values determined with in vitro digestion decreased. In terms of antidiabetic activity, α-amylase inhibition activity without in vitro digestion and α-glucosidase inhibition activity with in vitro digestion was detected in all samples. The inhibition activity of α-glucosidase without in vitro digestion and α-amylase with digestion could not be measured in the samples. An effective inhibitory activity on S. aureus was detected onlyin the samples without in vitro digestion. According to the results of this study, it has been revealed that EMC has the potential to have positive effects on health. It is suggested as future studies to identify the peptides that emerge during the production process of EMC, to reveal their bioactive properties on the basis of components, and to observe the change of this potential effect in products where it is used as a flavor additive.