Determination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region

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dc.authorscopusid57901327000
dc.authorscopusid57209364483
dc.authorscopusid6602299684
dc.authorscopusid6603647789
dc.contributor.authorSubaşı, K.
dc.contributor.authorTırpancı Sivri, G.
dc.contributor.authorTaşan, M.
dc.contributor.authorÖksüz, Ö.
dc.date.accessioned2023-04-20T08:05:59Z
dc.date.available2023-04-20T08:05:59Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe purpose of the present investigation was to assess the differences in the quality characteristics of the famous cheese types produced in Thrace region and labeled with a geographical indication or not. The different physicochemical properties, mineral content, and fatty acid composition of Ezine Cheese and Edirne Feta Cheese, and Malkara Aged Kaşar Cheese with geographical indication were determined. The obtained data were compared with some of the physicochemical specifications stated in the geographical indication registration documents and also with the cheese types of the same category but without the geographical indication. For this purpose, 90 cheese samples from 23 different local producers in Edirne, Tekirdağ, Çanakkale, and Kırklareli were supplied in sealed packages. Dry matter (%), ash (%), salt (%), protein (%), titratable acidity (% lactic acid), acid count (mg KOH/g fat), color (L, a, b) values were determined. Additionally, fatty acid compositions and some mineral contents of the cheese were analyzed by using gas-chromatography and inductively coupled plasma-optic emission spectrometry (ICP-OES). This study aims to contribute to registration documents of geographical indication, which cover the characteristic specifications, including fatty acid composition, protein amount, acid count (free fat acidity), and color (L*, a*, b*) values. It is advised to revise the registration documents of the mentioned cheese types by including aroma-active components to the aroma characterization and texture specifications to the characteristic features through a broader study. © 2022, Centenary University. All rights reserved.
dc.description.sponsorshipNKUBAP.03; Tekirdağ Namık Kemal Üniversitesi, TNKU
dc.description.sponsorshipThe financial support from Scientific and Technological Research Council of by Namik Kemal University,NKU-BAP(Grantnumber:NKUBAP.03.YL.21.292.) is gratefullycaknowledged.
dc.description.sponsorshipThe financial support from Scientific and Technological Research Council of by Namik Kemal University, NKU-BAP (Grant number: NKUBAP.03.YL.21.292.) is gratefully acknowledged.
dc.identifier.doi10.29133/yyutbd.1093329
dc.identifier.endpage486
dc.identifier.issn1308-7576
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85138564126
dc.identifier.scopusqualityQ3
dc.identifier.startpage477
dc.identifier.trdizinid1128555
dc.identifier.urihttps://doi.org/10.29133/yyutbd.1093329
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11151
dc.identifier.volume32
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorSubaşı, K.
dc.institutionauthorTırpancı Sivri, G.
dc.institutionauthorTaşan, M.
dc.institutionauthorÖksüz, Ö.
dc.language.isoen
dc.publisherCentenary University
dc.relation.ispartofYuzuncu Yil University Journal of Agricultural Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectEdirne feta cheese
dc.subjectEzine cheese
dc.subjectFatty acid composition
dc.subjectGeographical indication
dc.subjectMalkara aged cheese
dc.titleDetermination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region
dc.typeArticle

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