{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T05:16:56Z","timestamp":1782278216431,"version":"3.54.5"},"reference-count":53,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,9]],"date-time":"2025-04-09T00:00:00Z","timestamp":1744156800000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This study explored the primary and secondary proteolysis reactions in Kope cheese made from raw sheep milk, revealing significant biochemical and structural changes throughout the ripening process. The ripening index and proteolysis depth increased significantly (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a00.05) during the ripening period. Electrophoresis results indicated that by the end of ripening, 44.7% of \u03b1s1\u2010casein and 70.2% of \u03b2\u2010casein residues remained intact, reflecting progressive protein breakdown. The low\u2010molecular\u2010weight protein\u2010to\u2010casein ratio rose from 0.12 to 0.40, signifying intensified proteolysis over time. Analysis of the ethanol\u2010soluble fraction's peptide profile showed two prominent peaks between 40 and 50 min and a single major peak between 20 and 25 min, demonstrating the formation of specific peptides during maturation. Free amino acid analysis revealed higher concentrations of glutamic acid, leucine, and lysine in Kope cheese, signifying a rich profile of flavor\u2010enhancing compounds. Principal component analysis classified the cheeses into three distinct ripening categories: (1) Young\u2010ripened cheese (37\u201367 days) with low proteolysis intensity; (2) Mild\u2010ripened cheese aged 67\u2013127 days, characterized by the lowest mean storage modulus (\n                    <jats:italic>G'<\/jats:italic>\n                    ) value (576 KPa); (3) Old\u2010ripened cheese (127\u2013187 days) displaying significant proteolysis intensity and a comparatively low\n                    <jats:italic>G'<\/jats:italic>\n                    value. Scanning Electron Microscopy (SEM) imaging revealed dramatic structural changes during ripening. Initially, the cheese had a compact and rough texture, which evolved into an open, crumbly structure by the end of the ripening period. These changes corresponded with the biochemical processes of proteolysis and the resulting textural softening.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70107","type":"journal-article","created":{"date-parts":[[2025,4,10]],"date-time":"2025-04-10T02:44:50Z","timestamp":1744253090000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Characterization of a traditional ripened cheese, Kurdish Kope cheese: Proteolysis, microstructural, and rheological characteristics"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8236-8372","authenticated-orcid":false,"given":"Peiman","family":"Esmaeilzadeh","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4259-5391","authenticated-orcid":false,"given":"Maryam","family":"Mizani","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad Reza","family":"Ehsani","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9329-9384","authenticated-orcid":false,"given":"Mohammad Hadi","family":"Givianrad","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,9]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-417012-4.00018-1"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-55482-8_15"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2010.00244.x"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2021.105285"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13091"},{"key":"e_1_2_8_7_1","volume-title":"Gerber method for the determination of fat in milk and milk products","author":"British Standards Institution","year":"1989"},{"key":"e_1_2_8_8_1","first-page":"414","article-title":"Changes in lipolysis, proteolysis, and volatile profile of Xinotyri cheese made from raw goat's milk","volume":"87","author":"Bontinis T. G.","year":"2012","journal-title":"Bulletin of the International Dairy Federation"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2009.02.008"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-018-3058-5"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12377"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1993.1270"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9030268"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15830"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.52547\/fsct.19.123.275"},{"issue":"6","key":"e_1_2_8_16_1","first-page":"2023","article-title":"Kinetics of free amino acid profile in various levels of NaCl concentration of cheese protein whey","volume":"13","author":"Elsamani M. O.","year":"2023","journal-title":"Journal of Chemical Health Risks"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4899-7681-9"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.04.016"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(86)90228-9"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1080\/10550490600596262"},{"issue":"1","key":"e_1_2_8_21_1","first-page":"181","article-title":"Investigation of physicochemical, microbial and sensory properties of low\u2010fat jug cheeses containing \u03b2\u2010glucan powder and ethanolic extract of menthe longifolia","volume":"15","author":"Hassas B.","year":"2019","journal-title":"Iranian Food Science & Technology Research Journal"},{"issue":"6","key":"e_1_2_8_22_1","first-page":"3283","article-title":"Metabolism of extracted inulin from Helianthus tuberosus by Lactobacillus strains isolated from traditional Kordish cheese","volume":"20","author":"Hashemi S. M. B.","year":"2013","journal-title":"International Food Research Journal"},{"issue":"2","key":"e_1_2_8_23_1","first-page":"39","article-title":"Characterization of Poosti Cheese, a traditional raw sheep cheese during ripening: Physicochemical, microbial and micro\u2010structural aspect","volume":"2","author":"Hemmatian M.","year":"2015","journal-title":"Nutrition and Food Science Research"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12434"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(05)73030-7"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(07)71597-7"},{"key":"e_1_2_8_27_1","first-page":"489","volume-title":"Cheese analysis","author":"Hayaloglu A. A.","year":"2011"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2011.604890"},{"key":"e_1_2_8_29_1","volume-title":"Cheese and processed cheese\u2014Determination of the total solids contents (Reference method)","author":"IDF","year":"1982"},{"key":"e_1_2_8_30_1","volume-title":"Determination of nitrogen content, protein\u2010nitrogen content, and non\u2010protein nitrogen content (Kjeldahl method)","author":"IDF","year":"1993"},{"key":"e_1_2_8_31_1","volume-title":"Determination of acidity in raw milk (Reference method). Milk and dairy products","author":"INSO","year":"1967"},{"key":"e_1_2_8_32_1","volume-title":"Determination of chloride content in cheese (Reference method). Milk and dairy products","author":"INSO","year":"1970"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-023-04211-2"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2014.01.006"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2011.00724.x"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.11.010"},{"issue":"1","key":"e_1_2_8_37_1","first-page":"38","article-title":"Microbial and chemical parameters of traditional Siahmazgi cheese produced in Zanjan Province, Iran","volume":"7","author":"Mirza Alizadeh A.","year":"2019","journal-title":"Advances in Animal and Veterinary Science"},{"key":"e_1_2_8_38_1","unstructured":"Michaelidou\u2010Koniordou A. M.(1997).Protein hydrolysis during ripening of Feta cheese[Doctoral dissertation Aristotle University]."},{"issue":"1","key":"e_1_2_8_39_1","first-page":"67","article-title":"The survey of chemical and microbial characteristics of traditional Koozeh\u2010Cheese (Koopeh) in Kurdistan province","volume":"2","author":"Mashak Z.","year":"2019","journal-title":"New Findings in Veterinary Microbiology"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2016.1222588"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1128\/9781555818593.ch5"},{"issue":"2","key":"e_1_2_8_42_1","first-page":"1","article-title":"Evaluation the possibility of producing low\u2010fat Cheddar cheese containing sesame and walnut powder during storage","volume":"11","author":"Nateghi L.","year":"2020","journal-title":"Electronic Journal of Food Processing and Preservation"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.5219\/1086"},{"issue":"1","key":"e_1_2_8_44_1","doi-asserted-by":"crossref","first-page":"21","DOI":"10.15567\/mljekarstvo.2019.0102","article-title":"Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mi\u0161ine)","volume":"69","author":"Rako A.","year":"2019","journal-title":"Mljekarstvo: \u010dasopis za unaprje\u0111enje proizvodnje i prerade mlijeka"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2022.106260"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2010.01.008"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(99)00150-8"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2013-7092"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJB11.3114"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.190"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.15567\/mljekarstvo.2016.0405"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12117"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/0958-6946(93)90025-U"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781119619383.ch14"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70107","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T16:40:31Z","timestamp":1762188031000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70107"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":53,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2025,4]]}},"alternative-id":["10.1111\/1750-3841.70107"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70107","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"2024-10-18","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-02-16","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-04-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70107"}}