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    Characterization of volatiles in Beaten cheeses Bieno sirenje by SPME/GC-MS: Influence of geographical origin
    (Serbian Chemical Soc, 2014) Sulejmani, Erhan; Rafajlovska, Vesna; Guneser, Onur
    In this study, the volatile profiles of an economically important type of cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonging to 6 different geographical regions of Beaten cheese, including cheeses from Kumanovo, Tetovo, Struga, Resen, Veles and Radovis, were comparatively studied for their volatile profiles. Sixty one volatile compounds were identified in the cheeses by solid-phase micro-extraction combined with gas chromatography mass spectrometry. The results are discussed based on their chemical classes (17 esters, 9 ketones, 10 acids, 8 alcohols, 6 terpenes and 11 miscellaneous compounds). Acids, esters and alcohols were the most abundant classes identified and were highly dependent on the geographical origin of the cheeses. Beaten cheese from Struga had the highest levels of carboxylic acids, ketones, alcohols, esters and terpenes. The Beaten cheese of other geographical origin had low levels of volatiles, probably due to the effects of the variable characteristics of the employed milk and differences in the cheese making processes, which affected the biochemical processes. The results suggested that each cheese from different geographical regions had a different volatiles profile and that the manufacturing technique and the ripening stage of the cheeses played major roles in determining the distribution of the volatile compounds.
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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.