Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

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dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:32:54Z
dc.date.available2024-08-04T20:32:54Z
dc.date.issued2011
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe gross chemical composition, microbiological quality and volatile aroma composition of Ispir Kaymak, a Turkish creamy dairy product, were investigated in 10 samples. The chemical composition of the samples varied widely: dry matter content ranged from 70.8% to 91.3% and fat varied between 43.0% and 63.0%; probably due to the lack of standardised production in practice. The microbiological counts were found to be (as mean values): 4.02, 3.06, 0.33, < 2 log cfu/g for aerobic plate count, yeast and mould, coliform and Staphylococcus aureus, respectively. The sample quality showed that the production and storage conditions should be controlled and the hygienic quality of this product should be improved. A total of 73 volatile compounds, including esters, acids, ketones, aldehydes, alcohols, terpenes and miscellaneous compounds, were identified in the volatile fraction of the samples by gas chromatography-mass spectrometry (GC-MS) using a solid-phase microextraction technique (SPME/GC-MS). Esters were the main volatiles in Ispir Kaymak, and ketones, alcohols and terpenes were found at high levels; however, the levels of acids were low in all samples.en_US
dc.identifier.doi10.1111/j.1471-0307.2011.00687.x
dc.identifier.endpage450en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-79960381176en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage444en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00687.x
dc.identifier.urihttps://hdl.handle.net/11616/95382
dc.identifier.volume64en_US
dc.identifier.wosWOS:000292650900018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIspir Kaymaken_US
dc.subjectChemical compositionen_US
dc.subjectMicrobiologyen_US
dc.subjectVolatilesen_US
dc.subjectButteren_US
dc.titleEvaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy producten_US
dc.typeArticleen_US

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