Evaluation of some physical, chemical and sensory properties of kasar cheese and its processed and analogue types

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dc.contributor.authorYalman, Musa
dc.contributor.authorGüneşer, Onur
dc.contributor.authorYüceer, Yonca Karagül
dc.date.accessioned2025-01-27T19:04:03Z
dc.date.available2025-01-27T19:04:03Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, ?-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, ?-decalactone and ?-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers. © Ankara Üniversitesi Ziraat Fakültesi.
dc.identifier.endpage75
dc.identifier.issn1300-7580
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85015691775
dc.identifier.scopusqualityQ3
dc.identifier.startpage63
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13777
dc.identifier.volume23
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAnkara University
dc.relation.ispartofTarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectAnalogue; Flavor; Kasar and processed cheeses
dc.titleEvaluation of some physical, chemical and sensory properties of kasar cheese and its processed and analogue types
dc.title.alternativeKaşar peyniri, eritme ve taklit tiplerinin bazı fiziksel, kimyasal ve duyusal özelliklerinin değerlendirilmesi
dc.typeArticle

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