Yazar "Hayaloglu, Ali A." seçeneğine göre listele

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    Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
    (Wiley, 2014) Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A.
    Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90days. Gross chemical composition, cheese yield and level of proteolysis were higher in OV cheeses than those of BV or CP cheeses. Glu, Val, Leu, Phe and Lys were the most abundant free amino acids (FAA) in the samples, and the concentrations of individual FAA were at the highest levels in OV cheeses with following BV and CP cheeses. Urea-PAGE patterns and RP-HPLC peptide profiles of the BV cheeses were completely different from the small ruminants' milk cheeses (OV or CP). Higher and lower hardness and meltability values were observed in CP cheeses, respectively. OV cheeses resulted in higher levels of the major volatile compounds. In conclusion, the Kashar cheese made using OV milk can be recommended due to high meltability, proteolysis and volatiles.
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    Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese
    (Cambridge Univ Press, 2008) Sahan, Nuray; Yasar, Kurban; Hayaloglu, Ali A.; Karaca, Oya B.; Kaya, Ahmet
    Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse((R)) D-100, Avicel Plus((R)) CM 2159 or P-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except P-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus((R)) CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.
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    Öğe
    Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese
    (Wiley, 2014) Sulejmani, Erhan; Rafajlovska, Vesna; Guneser, Onur; Karagul-Yuceer, Yonca; Hayaloglu, Ali A.
    Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat-in-dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water-soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA-SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.