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    Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
    (Elsevier Sci Ltd, 2018) Salum, Pelin; Govce, Gokce; Kendirci, Perihan; Bas, Deniz; Erbay, Zafer
    Turkish white cheese is the most important cheese variety made in Turkey and significant variations are commonly observed in their properties (mainly sensory). White cheese samples were collected from different geographical regions of Turkey and analysed to determine the common characteristics and to investigate the effects of the regional differences arising from differential natural conditions and the natural variations in raw milk. Although the samples showed similar compositional properties, there were significant variations in the ripening parameters and flavour attributes. Forty-five volatile compounds were identified and a descriptive vocabulary consisting of 15 common attributes were used to describe Turkish white cheese. Cheeses with moderate proteolytic ripening degrees and high lipolytic ripening values caused an increase in the preference score. Moreover, the increase in the volatile acid contents positively affected the preference. The most preferred cheeses were manufactured in two neighbouring provinces located in the north-west of the country. (C) 2018 Elsevier Ltd. All rights reserved.
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    Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder
    (Wiley, 2023) Salum, Pelin; Berktas, Serap; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150 degrees C, 9.1 mL/min, and 28.4 m(3)/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred.
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    Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
    (Elsevier, 2019) Bas, Deniz; Kendirci, Perihan; Salum, Pelin; Gouce, Gokce; Erbay, Zafer
    Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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    Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases
    (Elsevier, 2020) Kendirci, Perihan; Salum, Pelin; Bas, Deniz; Erbay, Zafer
    Enzyme-modified cheeses (EMCs) have been used uniquely to enhance the cheese flavour in processed foods. In this paper, effects of lipolytic enzymes during EMC production were investigated. EMC with ripened white cheese flavour was produced by a two-stage process in which proteolysis is followed by lipolysis. The results of proteolysis as the first stage were discussed in our previous report (Bas et al., 2019). In the present paper, four different commercial lipolytic enzymes with 3 different incubation times were applied to reach the target ripened white cheese flavour and free fatty acid (FFA) profiles, volatile compounds and sensory properties were investigated and the relationships between these properties were evaluated. Results showed that a balance in FFA profile is important. Samples contained nearly 19% butanoic acid in total volatiles and in the range of 10.7-12.3% volatile FFA in total FFA were desirable. During lipolysis, 17 new volatiles were formed, and most of the acids and esters among them are compounds commonly found in ripened white cheese. Moreover, absence of n-aldehydes was desirable for ripened white cheese flavour and lipolysed samples did not contain n-aldehydes. Briefly, lipolysis is critical in the formation of ripened white cheese flavour and two different enzyme-incubation time combinations (24 h with Piccantase (R) A and 48 h with Lipomod (TM) 801MDP) were suggested to use in the production of EMC with ripened white cheese flavour. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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    Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
    (Elsevier Sci Ltd, 2023) Salum, Pelin; Berktas, Serap; Kendirci, Perihan; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC) is a concentrated cheese flavour, and microencapsulation can improve its physical properties while preserving flavour. This study performed microencapsulation of EMC in two stages: emulsification and spray drying. Different combinations of proteins (sodium caseinate, whey protein concentrate) and carbohydrates (lactose, maltodextrin, oxidised starch) at varying homogeni-sation pressures (500, 1000, 2000 bar) were used to determine the most appropriate wall material combination, and emulsions with different concentrations of wall materials (23, 36.5, 50%) spray-dried to select the best microencapsulation formulation. Emulsion properties and the physical, chemical, and sensorial characteristics of the powders were evaluated. Microencapsulation enhanced the physical properties of powders, increased the drying yield, reduced the loss of free fatty acids, and increased the concentration of ester compounds. The best powder was produced using whey protein concentrate/ lactose at a concentration of 50% of the total dry matter in the emulsion, with a homogenisation pressure of 500 bar.(c) 2023 Elsevier Ltd. All rights reserved.