Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridMEDJOUDJ, Hacène/0000-0002-3942-9387
dc.authoridAOUAR, Lamia/0000-0003-2918-191X
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidMEDJOUDJ, Hacène/P-9930-2019
dc.authorwosidAOUAR, Lamia/M-9548-2016
dc.contributor.authorMedjoudj, Hacene
dc.contributor.authorAouar, Lamia
dc.contributor.authorZidoune, Mohammed Nasreddine
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:44:17Z
dc.date.available2024-08-04T20:44:17Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of this work was to characterize the traditional cheese, Bouhezza made with raw goat's milk. There were three cheese making performed; two at the laboratory scale (FH1, FH2) and one in a farm (FH3). The evaluation consisted in the determination of physico-chemical characteristics, proteolysis, microbiological and sensory status. The microbiological characterization was performed during cheese ripening with identification of lactic acid bacteria by 16S rDNA sequencing using PCR-TTGE. The sensory analysis and volatile profile were determined by GC-MS. The pH decreased during cheese ripening from 4.69 to 3.99. The moisture in defatted cheese was 79.05% and fat-in-dry matter 34.77%, which allowed its classification according to the Codex alimentarius as ripened soft and mid-fat cheese. The urea-PAGE pattern of caseins showed a fast proteolysis, which started from the first day of ripening. The sensory evaluation showed that Bouhezza cheese was salty, spicy and intense in odour and aroma. A total, of 100 volatile compounds were identified, where the main components were carboxylic acids (14 compounds) followed by their esters (32) and alcohols (13), aldehydes (5), ketones (8), terpenes and miscellaneous compounds. This study showed that Bouhezza cheese was considered as a product of satisfactory microbiological quality and rich in LABs whose contribute to its ripening, where many of identified strains were the same as those found in other dairy products. The main sensory descriptors as flavour and odor, was lactic flavor and lactic acidic odor. The products of proteolysis gives to Bouhezza a riches in volatiles and fragrance characteristics, which reflect the uniqueness of this cheese of terroir. Finally, an identity card of the Bouhezza cheese was achieved following results of this study.en_US
dc.identifier.doi10.1080/10942912.2017.1375515
dc.identifier.endpageS3265en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85041836955en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpageS3246en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1375515
dc.identifier.urihttps://hdl.handle.net/11616/98149
dc.identifier.volume20en_US
dc.identifier.wosWOS:000427943700079en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTraditional cheese Bouhezzaen_US
dc.subjectPCR-TTGEen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectProteolysisen_US
dc.subjectSensory propertiesen_US
dc.subjectAromatic profileen_US
dc.titleProteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milken_US
dc.typeArticleen_US

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