Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorErtekin, Mahmut
dc.contributor.authorUgurlu, Ozlem
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:36:22Z
dc.date.available2025-01-06T17:36:22Z
dc.date.issued2023
dc.description.abstractAntep cheese is a local Turkish cheese characterized by scalding during production and ripened in brine. In this study, Antep cheeses were produced using mixtures of different milk types (cow, sheep, and goat milk) and ripened for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, and volatile compounds of the cheeses and the variation of the brines were analyzed for the 5-month ripening period. Low proteolytic activity in cheese during ripening caused the cheeses to have low REI values (3.92%-7.57%), although it was observed that some parts of the water-soluble nitrogen fractions diffused into the brine, causing a lower REI. As a result of lipolysis during ripening, total FFA (TFFA) concentrations in all cheeses were increased, whereas the highest increases were detected in the concentrations of short-chain FFAs. The highest FFA concentrations were determined in cheese produced using goat milk, and the volatile FFA ratio in TFFA exceeded 10% in the third month of ripening. Although it was observed that the milk types used in the production had significant effects on the change of volatile compounds of the produced cheeses and their brines, the impact of the ripening time was more important. Practical ApplicationThis study investigated Antep cheese made with different milk types. Volatile compounds and soluble nitrogen fractions were transferred to the brine by diffusion during ripening. The volatile profile of the cheese varied with milk type, but ripening time was the primary factor influencing volatile compounds. This suggests that the targeted organoleptic properties of the cheese are determined by ripening time and conditions. Additionally, changes in the brine's composition during the ripening process provide insight into how to manage the brine as waste.
dc.description.sponsorshipScientific Research Project Fund of Adana Alparslan Tuuml;rkes Science and Technology University [18332012]
dc.description.sponsorshipACKNOWLEDGMENTS This study is a part of the M.Sc. thesis Quality characteristics of Antep cheese manufactured using different milk types and their variation with ripening and is supported by the Scientific Research Project Fund of Adana Alparslan Turkes Science and Technology University under the project number 18332012.
dc.identifier.doi10.1111/1750-3841.16519
dc.identifier.endpage1465
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue4
dc.identifier.pmid36877142
dc.identifier.scopus2-s2.0-85149691815
dc.identifier.scopusqualityQ1
dc.identifier.startpage1445
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16519
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1844
dc.identifier.volume88
dc.identifier.wosWOS:000943430100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAntep cheese
dc.subjectbrine-ripened
dc.subjectfree fatty acids
dc.subjectproteolysis
dc.subjectvolatile compounds
dc.titleEffects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening
dc.typeArticle

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