The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages

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dc.authoridKoca, Nurcan/0000-0002-0733-4500
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSahin, Candan Ceylan
dc.contributor.authorErbay, Zafer
dc.contributor.authorKoca, Nurcan
dc.date.accessioned2025-01-06T17:37:21Z
dc.date.available2025-01-06T17:37:21Z
dc.date.issued2018
dc.description2nd Congress on Food Structure Design (FSD) -- 2016 -- Antalya, TURKEY
dc.description.abstractThe spray-dried white cheese powder from full-fat ripened cheese was packaged in three different multilayer plastic materials such as polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al-foil/LOPE), polyethylene terephthalate/aluminum metalized polyethylene terephthalate/low density polyethylene (PET/Met-PET/LDPE) and oriented polypropylene (OPP). The density, reconstitution, microstructure, color, oxidation, non-enzymatic browning and sensory properties of powders were investigated for 12 months. There were found significant differences for almost all parameters of powders packaged in different materials. The changes in properties were negligible for samples packaged in PET/Al-foil/LDPE and acceptable in PET/Met-PET/LOPE during storage. The most evident changes in all properties were observed in powders packaged in OPP becoming easily wetted and having the highest moisture content, water activity value, oxidation and browning values with a slight oxidized flavor and slight cream color after 6 months of storage. Some powder particles seemed to merge physically, particularly in samples packaged in OPP in the 12th month of storage according to scanning electron micrographs. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipEge University Scientific Research Project, Siltas Dairy Company [2010/MUH/055]
dc.description.sponsorshipAuthors are grateful for financial support provided for project no: 2010/MUH/055 by Ege University Scientific Research Project, Siltas Dairy Company for providing cheese, Yildiz Group for providing atomizer, Kipa Chemical Company for providing emulsifying salt and Bak Packaging Company for providing and analyzing packaging materials.
dc.identifier.doi10.1016/j.jfoodeng.2017.11.022
dc.identifier.endpage64
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85035325834
dc.identifier.scopusqualityQ1
dc.identifier.startpage57
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2017.11.022
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2202
dc.identifier.volume229
dc.identifier.wosWOS:000428825100008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectDairy
dc.subjectPackaging
dc.subjectOxidation
dc.subjectMicrostructure
dc.subjectBrowning
dc.subjectReconstitution
dc.titleThe physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages
dc.typeConference Object

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