Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese

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dc.authorid0000-0002-0937-7598en_US
dc.authorid0000-0002-9028-2923en_US
dc.authorscopusid57260949500en_US
dc.authorscopusid6603122119en_US
dc.authorwosidABH-3652-2020en_US
dc.authorwosid-en_US
dc.contributor.authorUzkuç, Hasan
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2023-10-30T05:58:09Z
dc.date.available2023-10-30T05:58:09Z
dc.date.issued2023en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effects of heat treatment, coagulant source, and starter culture addition on the physicochemical, sensory characteristics, and volatile compounds of goat cheese were evaluated. For this purpose, the goat cheese was produced from raw milk or heat-treated milk coagulated with Cynara cardunculus L. protease or calf rennet. The effect of the starter culture addition was also investigated. No significant differences were observed between the cheeses produced using different coagulants in terms of chemical, microbiological and sensory parameters, and proteolysis levels, but the combination of heat treatment and starter culture addition affected most of the attributes. A total of 27 volatile compounds, including acids, alcohols, esters, ketones, and aldehydes, were identified in the cheeses during ripening. Acidic compounds were the most abundant volatiles in cheeses. The raw milk cheeses had the highest sensory scores, while an unpleasantly bitter taste was recorded for the heat-treated and starter-free milk cheeses.en_US
dc.identifier.citationUzkuç, H., & Karagül Yüceer, Y. (2023). Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. International Dairy Journal, 140, 105588. https://doi.org/10.1016/j.idairyj.2023.105588en_US
dc.identifier.doi10.1016/j.idairyj.2023.105588
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85147332691
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105588
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4570
dc.identifier.volume140en_US
dc.identifier.wosWOS:000927071300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorUzkuç, Hasan
dc.institutionauthorKaragül Yüceer, Yonca
dc.language.isoen
dc.publisherElsevier Inc.en_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMilk Cheeseen_US
dc.subjectProteolysisen_US
dc.subjectProfileen_US
dc.subjectQualityen_US
dc.subjectWateren_US
dc.subjectPHen_US
dc.titleEffects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese
dc.typeArticle

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