Impact of Different Milk Types and Storage Period on the Quality Characteristics of Malatya Cheese

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dc.authoridAyranc�, Kubilay/0009-0002-8405-4606
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorAydogan, Ercin
dc.contributor.authorAyranci, Vasif Kubilay
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2026-02-27T07:32:56Z
dc.date.available2026-02-27T07:32:56Z
dc.date.issued2025
dc.description.abstractIn this study, Malatya cheeses were produced using cow's milk, sheep's milk, and a cow-sheep milk mixture (1:1), were stored in brine solutions, and samples from both the cheeses and their brines were collected and analyzed at 0, 30, 90, and 180 days of storage to investigate the impact of the milk type and storage time on the cheese characteristics. Cheese made from cow's milk exhibited a lower fat content (14.5%), whereas cheese made from sheep's milk had a lower protein content (17.5%). During storage, salt and ash contents increased. Water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCASN) levels decreased during the first 90 days of storage, followed by a subsequent increase. Cow's milk cheese demonstrated higher ripening extension index (REI) values, indicating early-stage proteolysis, whereas sheep milk cheese showed higher ripening depth index (RDI) values, reflecting more advanced ripening. The total concentration of volatile compounds in the headspace increased over time, rising from 576.7-1060.2 to 5795.1-7360.1 mu g/kg dry matter by day 180 of storage, with acids being the dominant volatile group in both quantity and diversity. Free fatty acids (FFAs) were the predominant volatiles and branched-chain acids and alcohols associated with proteolysis were particularly notable in cow's milk cheeses. Additionally, the transfer of proteins and volatile compounds into the brine increased throughout the storage period. Overall, storage time significantly influenced the cheese characteristics, while milk type also played a role, albeit to a lesser extent.
dc.description.sponsorshipScientific Research Project Fund of Adana Alparslan Turkes Science and Technology University [22303008]
dc.description.sponsorshipThis research was funded by the Scientific Research Project Fund of Adana Alparslan Turkes Science and Technology University under the project number 22303008.
dc.identifier.doi10.3390/dairy6040030
dc.identifier.issn2624-862X
dc.identifier.issue4
dc.identifier.urihttp://dx.doi.org/10.3390/dairy6040030
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4390
dc.identifier.volume6
dc.identifier.wosWOS:001558385600001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofDairy
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectcheese
dc.subjectstorage
dc.subjectproteolysis
dc.subjectvolatile
dc.subjectcow's milk
dc.subjectsheep's milk
dc.titleImpact of Different Milk Types and Storage Period on the Quality Characteristics of Malatya Cheese
dc.typeArticle

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