Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridRafajlovska, Vesna/0000-0001-5888-5655
dc.authoridSulejmani, Erhan/0000-0001-5940-3566
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorRafajlovska, Vesna
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul-Yuceer, Yonca
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2025-01-27T20:31:20Z
dc.date.available2025-01-27T20:31:20Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBeaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat-in-dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water-soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA-SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.
dc.description.sponsorshipScientific & Technological Research Council of Turkey (TUBITAK) [2216]; Chair of Scientific Research Projects' Unit at Inonu University [2012/34]
dc.description.sponsorshipThe author E. Sulejmani is grateful to the Scientific & Technological Research Council of Turkey (TUBITAK) due to his fellowship under 2216 program and Chair of Scientific Research Projects' Unit at Inonu University for their support with project number 2012/34.
dc.identifier.doi10.1111/1471-0307.12159
dc.identifier.endpage593
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84939266459
dc.identifier.scopusqualityQ1
dc.identifier.startpage584
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12159
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23105
dc.identifier.volume67
dc.identifier.wosWOS:000344465700017
dc.identifier.wosqualityQ3
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.subjectBeaten cheese
dc.subjectEwe's milk
dc.subjectProteolysis
dc.subjectVolatile compounds
dc.subjectGC-MS
dc.titleVolatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese
dc.typeArticle

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