Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorTolu, C.
dc.contributor.authorYasar, K.
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractMilk from two different breeds (Gokceada and Turkish Saanen) and three different starter culture systems (starter-free, mesophilic and thermophilic cultures) were used in the manufacture of Gokceada goat cheeses. Milk from the two breeds differed in dry matter, protein, fat and ash contents. These differences were reflected on the yield and chemical composition of the cheese. The pH values and soluble nitrogen fractions (in water, 12% trichloroacetic acid, and 5% phosphotungstic acid) were significantly influenced by the starter culture systems, but not the types of milk. The degradation of alpha(s)-caseins and its degradation products sharply increased after 60 days of ripening, especially in the cheese made using mesophilic starters. Greater changes were observed in RP-HPLC peptide profiles of the cheeses made using mesophilic starter cultures during ripening; however, the breed has minor effect on peptide profile. In conclusions, cheeses made using mesophilic starter culture exhibited different proteolysis patterns during ripening and the milk from Gokceada breed increased the gross composition parameters and cheese yield. (C) 2013 Elsevier B.V. All rights reserved.
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University, Turkey [2010/104]
dc.description.sponsorshipThis work was funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University, Turkey (Project No: 2010/104). The authors thank Seydi Bozkurt for supplying Gokceada goat's milk and Imbroz Co. Inc. (Gokceada, Canakkale Turkey), for supplying Turkish Saanen goat's milk and cheese-making facilities. Also, Dr A. Hassan (South Dakota State Univ., Dept Dairy Sci., Brookings, SD 57007 USA) is acknowledged for critical reading of the manuscript and Prof. Dr. T. Savas (Department of Animal Science, Canakkale Onsekiz Mart University, Canakkale, Turkey) for sharing his experience during the work.
dc.identifier.doi10.1016/j.smallrumres.2013.03.001
dc.identifier.endpage238
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84878372148
dc.identifier.scopusqualityQ2
dc.identifier.startpage231
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2013.03.001
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27747
dc.identifier.volume113
dc.identifier.wosWOS:000320493200035
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofSmall Ruminant Research
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectGoat breeds
dc.subjectGoat milk cheese
dc.subjectStarter culture
dc.subjectProteolysis
dc.subjectRipening
dc.subjectTurkish Saanen
dc.titleInfluence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening
dc.typeArticle

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