Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
| dc.authorid | Karagül Yüceer, Yonca / 0000-0002-9028-2923 | |
| dc.contributor.author | Özmen Togay, Sine | |
| dc.contributor.author | Güneşer, Onur | |
| dc.contributor.author | Karagül Yüceer, Yonca | |
| dc.date.accessioned | 2025-01-27T21:00:02Z | |
| dc.date.available | 2025-01-27T21:00:02Z | |
| dc.date.issued | 2017 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors. | |
| dc.identifier.doi | 10.1111/1471-0307.12374 | |
| dc.identifier.endpage | 525 | |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.issue | 4 | |
| dc.identifier.scopus | 2-s2.0-85017472153 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 514 | |
| dc.identifier.uri | https://doi.org/10.1111/1471-0307.12374 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/26919 | |
| dc.identifier.volume | 70 | |
| dc.identifier.wos | WOS:000412102900007 | |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Wiley | |
| dc.relation.ispartof | International Journal of Dairy Technology | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Goat cheese | |
| dc.subject | Aroma | |
| dc.subject | Sensory | |
| dc.subject | Lactic acid bacteria | |
| dc.title | Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale | |
| dc.type | Article |
