The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:57Z
dc.date.available2025-01-06T17:36:57Z
dc.date.issued2019
dc.description.abstractEight different commercial enzyme-modified cheeses (EMCs) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2-acetylpyrrole were most intensively detected in the goat cheese EMC, methyl ketones were found in the highest amounts in Blue cheese EMC.
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.doi10.1111/1471-0307.12591
dc.identifier.endpage426
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85064498940
dc.identifier.scopusqualityQ1
dc.identifier.startpage416
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12591
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2050
dc.identifier.volume72
dc.identifier.wosWOS:000474706700013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCheese
dc.subjectEnzyme-modified cheese
dc.subjectProteolysis
dc.subjectLipolysis
dc.subjectFlavour enhancers
dc.subjectVolatile compounds
dc.titleThe compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours
dc.typeArticle

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