Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.contributor.authorTemizkan, Riza
dc.contributor.authorYasar, Kurban
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractKashar 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.
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP) [2010/154]
dc.description.sponsorshipThis study was partly funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project No: 2010/154).
dc.identifier.doi10.1111/ijfs.12597
dc.identifier.endpage2649
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue12
dc.identifier.scopus2-s2.0-84940272239
dc.identifier.scopusqualityQ1
dc.identifier.startpage2643
dc.identifier.urihttps://doi.org/10.1111/ijfs.12597
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27749
dc.identifier.volume49
dc.identifier.wosWOS:000344528200015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectBovine milk
dc.subjectcaprine milk
dc.subjectKashar cheese
dc.subjectovine milk
dc.subjectproteolysis
dc.subjectvolatiles
dc.titleChanges during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu