Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts

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dc.authoridDimitrova-Dicheva, Milena/0000-0001-9699-9805
dc.contributor.authorIvanov, Galin
dc.contributor.authorBilgucu, Ertugrul
dc.contributor.authorIvanova, Ivelina
dc.contributor.authorDimitrova, Milena
dc.date.accessioned2025-01-27T20:57:48Z
dc.date.available2025-01-27T20:57:48Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower diacetyl and acetoin content and a higher content of 2-heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm(3). The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.
dc.identifier.doi10.1111/1471-0307.12702
dc.identifier.endpage569
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85081021950
dc.identifier.scopusqualityQ1
dc.identifier.startpage563
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12702
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26506
dc.identifier.volume73
dc.identifier.wosWOS:000517773800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSomatic cells
dc.subjectYoghurt
dc.subjectCarbonyl compounds
dc.subjectLow molecular weight fatty acids
dc.subjectSensory quality
dc.titleVolatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts
dc.typeArticle

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