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    Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk
    (Wiley, 2018) Sulejmani, Erhan I.; Hayaloglu, Ali A.
    This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea-polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty-five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white-brined cheese delayed the evolution of volatiles, which are related to the unique flavour of the cheese.
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    Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content
    (Wiley, 2021) Sulejmani, Erhan I.; Boran, Osman S.; Coskun, Aysegul; Hayaloglu, Ali A.
    Rheological properties of sixteen milk jam treatments produced from commercial full-fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged from 6.2 to 6.8, 1.3 to 3.3 g/100 g, 56.7 to 70.5 g/100 g and 1.7 to 3 g/100 g, respectively, with a significant variability (P 0.05). The flow behaviour and consistency indices ranged from 0.7 to 0.9 and 2.7 to 208 Pa.sn, respectively. Rheological measurements showed that the maximal G' x 10(2) value showed considerable variation (5-932 Pa). As sucrose content increased, pH and total solid content increased, whereas ash content and the L value decreased. Also, a negative correlation between pH and L* (lightness) was found (P < 0.05). Dynamic rheology showed that the jam from skimmed milk with full sucrose and without sodium bicarbonate exhibited more solid-like behaviour than the ones prepared with full sucrose and with sodium bicarbonate. In conclusion, the increase in milk fat caused a decrease in resistance of the mixture subjected to the deformation, which is very important for production of quality milk jam.