Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types

Basit Öğe Kaydı
dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorYalman, Musa
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul Yuceer, Yonca
dc.date.accessioned2025-01-27T20:14:29Z
dc.date.available2025-01-27T20:14:29Z
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, beta-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, delta-decalactone and gamma-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.
dc.description.sponsorshipScientific Research Fund of Canakkale Onsekiz Mart University [2010/19]
dc.description.sponsorshipThis research was funded by Scientific Research Fund of Canakkale Onsekiz Mart University ( No: 2010/19). We thank the panel members for their participation and input during panel training and product evaluation. We also would like to thank to Mr. Ertugrul BILGUCU who helped us during cheese process. The authors do not have any conflict of interest.
dc.identifier.endpage75
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue1
dc.identifier.startpage63
dc.identifier.trdizinid246528
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/246528
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21109
dc.identifier.volume23
dc.identifier.wosWOS:000397094600007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherGalenos Publ House
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAnalogue
dc.subjectKasar and processed cheeses
dc.subjectFlavor
dc.titleEvaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu