Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.contributor.authorHayaloğlu, A. A.
dc.contributor.authorYaşar, K.
dc.contributor.authorTölü, Cemil
dc.contributor.authorŞahingil, Didem
dc.date.accessioned2025-01-27T20:41:18Z
dc.date.available2025-01-27T20:41:18Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.descriptionInternational Dairy Federation (IDF) International Symposium on Sheep, Goat and other Non-Cow Milk -- MAY 16-18, 2011 -- Athens, GREECE
dc.description.abstractThe objective of the study was to determine the gross composition, proteolysis and volatile compounds in Gokceada goat cheese and to provide initial information on its manufacturing and ripening processes. Gokceada goat cheese is traditionally manufactured from raw goat milk in Gokceada (Imbros) island, Canakkale, Turkey. In the present study, 23 commercial samples were characterized. Urea-polyacrylamide gel electrophoresis of the water-insoluble fractions showed that both alpha(s)- and beta-caseins were extensively decomposed, but beta-casein was less degraded compared to alpha(s)-casein. RP-HPLC of peptide profiles in the water-soluble fractions demonstrated qualitative and quantitative differences among the samples. Sixty volatile compounds were identified by SPME/GC-MS technique with alcohols and esters as the principal class of volatile components in the cheeses. In general, relatively large variability in gross composition and concentration of volatile aroma was found, which probably reflects lack of standardization in the production of the cheese. (C) 2013 Elsevier B.V. All rights reserved.
dc.description.sponsorshipInt Dairy Federat (IDF),Hellen Milk & Meat Org,Hellen Minist Rural Dev & Food
dc.identifier.doi10.1016/j.smallrumres.2013.01.001
dc.identifier.endpage194
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84878375595
dc.identifier.scopusqualityQ2
dc.identifier.startpage187
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2013.01.001
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24095
dc.identifier.volume113
dc.identifier.wosWOS:000320493200030
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofSmall Ruminant Research
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectCheese
dc.subjectGross composition
dc.subjectProteolysis
dc.subjectVolatile compounds
dc.subjectGokceada
dc.subjectTurkey
dc.titleCharacterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese
dc.typeConference Object

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu