Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

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dc.authoridBAS, Deniz/0000-0003-1494-681X
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSalum, Pelin
dc.contributor.authorGovce, Gokce
dc.contributor.authorKendirci, Perihan
dc.contributor.authorBas, Deniz
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:44:58Z
dc.date.available2025-01-06T17:44:58Z
dc.date.issued2018
dc.description.abstractTurkish 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [115O229]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 115O229].
dc.identifier.doi10.1016/j.idairyj.2018.07.011
dc.identifier.endpage36
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85051401510
dc.identifier.scopusqualityQ1
dc.identifier.startpage26
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.07.011
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3264
dc.identifier.volume87
dc.identifier.wosWOS:000445898400004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFree Fatty-Acıds
dc.subjectAflatoxın M-1 Levels
dc.subjectBrıned Cheese
dc.subjectFlavor Formatıon
dc.subjectAdjunct Culture
dc.subjectBeyaz-Peynır
dc.subjectEzıne Cheese
dc.subjectCatabolısm
dc.subjectMılk
dc.subjectProducts
dc.titleComposition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
dc.typeArticle

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