Lipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripening

Basit Öğe Kaydı
dc.contributor.authorSert, D.
dc.contributor.authorAkin, N.
dc.contributor.authorAktumsek, A.
dc.date.accessioned2024-02-23T14:16:16Z
dc.date.available2024-02-23T14:16:16Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractIn this study physicochemical properties, fatty acid profile and sensory characteristics were determined throughout of ripening of Tulum cheese produced by using raw and pasteurized goat's milk. In the first production method, traditional production type was used; for this reason, raw milk was used for cheeses. In the second method, milks on which heat treatment was made (60 +/- 2 degrees C 10 min.) were used. Major fatty acids in Tulum cheeses were determined to be palmitic (28.11-29.86%), oleic (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). During storage period, tridecylic, arachidic and behenic acid in Tulum cheeses were determined to be at minor levels. Short, medium and long-chain fatty acids in Tulum cheeses were determined to be respectively 15.08-22.51%, 39.13-42.62% and 30.92-38.56, and they were higher in the group produced from raw milk. Conjugated linoelic acid (CIA), which decreased according to heat treatment on milk, was determined to be 0.46-1.34%. Taste and aroma of Tulum cheeses produced from raw milk were more appreciated over storage period. Flavor quality of cheese developed in the last periods of ripening. Mouth feeling of cheeses was described to be good during ripening period; cheeses produced from raw milk were liked more in terms of this parameter. (C) 2014 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.smallrumres.2014.06.006
dc.identifier.endpage360en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue2.Maren_US
dc.identifier.scopus2-s2.0-84908502465en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage351en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2014.06.006
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12595
dc.identifier.volume121en_US
dc.identifier.wosWOS:000345180300027en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTulum Cheeseen_US
dc.subjectLipolysisen_US
dc.subjectConjugated Linoelic Aciden_US
dc.subjectSensory Propertiesen_US
dc.titleLipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripeningen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu