Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Basit Öğe Kaydı
dc.authorid0000-0001-6669-0444
dc.authorid0000-0002-4274-2729
dc.authorid0000-0002-7354-0679
dc.authorscopusid36718135700
dc.authorscopusid9237539100
dc.authorscopusid7004622881
dc.authorscopusid7004087927
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.contributor.authorŞahingil, Didem
dc.contributor.authorHayaloğlu, Ali A.
dc.contributor.authorŞimşek, Osman
dc.contributor.authorÖzer, Barbaros
dc.date.accessioned2022-05-11T14:44:53Z
dc.date.available2022-05-11T14:44:53Z
dc.date.issued2014
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese Awas inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 degrees C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P< 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P< 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P< 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 degrees C enhanced the volatile composition and changed the texture profiles of the cheeses.
dc.description.sponsorshipInonu University (Malatya, Turkey) Scientific and Research Project UnitsInonu University [2010/33]
dc.description.sponsorshipThis research was partially financed by the Inonu University (Malatya, Turkey) Scientific and Research Project Units with project number 2010/33.
dc.identifier.doi10.1007/s13594-014-0185-2
dc.identifier.endpage623
dc.identifier.issn1958-5586
dc.identifier.issn1958-5594
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84907762550
dc.identifier.scopusqualityN/A
dc.identifier.startpage603
dc.identifier.urihttps://doi.org/10.1007/s13594-014-0185-2
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9811
dc.identifier.volume94
dc.identifier.wosWOS:000343243600007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorŞimşek, Osman
dc.language.isoen
dc.publisherSpringer France
dc.relation.ispartofDairy Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectWhite-brined cheese
dc.subjectBeyaz peynir
dc.subjectAdjunct culture
dc.subjectVolatiles
dc.subjectProteolysis
dc.subjectSensory
dc.subjectTexture
dc.subjectCheddar Cheese
dc.subjectChemical-Composition
dc.subjectLactococcus-Lactis
dc.subjectStarter Cultures
dc.subjectFlavor Formation
dc.subjectMilk
dc.subjectAcid
dc.subjectBiochemistry
dc.subjectStrains
dc.subjectImpact
dc.titleChanges in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9811.pdf
Boyut:
330.26 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu