Sensory characteristics of Ezine cheese

dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorİşleten, Müge
dc.contributor.authorUysal Pala, Çiğdem
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2007
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEzine cheese is a full-fat, white pickled cheese ripened in tinplate containers. A mixture of milks from goat, sheep and cow is used to make Ezine cheese. It has its own characteristic taste and aroma that differ from other white cheeses. In this study, the chemical composition and sensory attributes of Ezine cheese were characterized. A descriptive sensory evaluation technique was used to determine flavor and texture characteristics. Representative Ezine cheeses (22) were provided by local producers. A highly trained (n = 9) panel generated the descriptive terms and identified the references. Fourteen flavors and 10 texture terms were developed to describe Ezine cheese flavor and texture. Some characteristic flavor and taste descriptors for Ezine cheese were free fatty acids, cooked, creamy, whey-like, goaty, salty and sour. Cheese texture was evaluated using hand, mouth and residual techniques. Texture analysis indicated that Ezine cheese had soft and semi-hard texture properties. In general, most of the Ezine cheeses showed similarities in terms of hand firmness, mouth firmness, fracturability and number of particles attributes.
dc.identifier.doi10.1111/j.1745-459X.2007.00094.x
dc.identifier.endpage65
dc.identifier.issn0887-8250
dc.identifier.issn1745-459X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-33846252355
dc.identifier.scopusqualityQ2
dc.identifier.startpage49
dc.identifier.urihttps://doi.org/10.1111/j.1745-459X.2007.00094.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27746
dc.identifier.volume22
dc.identifier.wosWOS:000243478400004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Sensory Studies
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectWhite Pickled Cheese
dc.subjectAcid Contents
dc.subjectLow-Fat
dc.titleSensory characteristics of Ezine cheese
dc.typeArticle

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