Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTölü, Cemil/0000-0002-6135-4502
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidTölü, Cemil/U-8796-2018
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorTolu, C.
dc.contributor.authorYasar, K.
dc.date.accessioned2024-08-04T20:37:36Z
dc.date.available2024-08-04T20:37:36Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractMilk from two different breeds (Gokceada and Turkish Saanen) and three different starter culture systems (starter-free, mesophilic and thermophilic cultures) were used in the manufacture of Gokceada goat cheeses. Milk from the two breeds differed in dry matter, protein, fat and ash contents. These differences were reflected on the yield and chemical composition of the cheese. The pH values and soluble nitrogen fractions (in water, 12% trichloroacetic acid, and 5% phosphotungstic acid) were significantly influenced by the starter culture systems, but not the types of milk. The degradation of alpha(s)-caseins and its degradation products sharply increased after 60 days of ripening, especially in the cheese made using mesophilic starters. Greater changes were observed in RP-HPLC peptide profiles of the cheeses made using mesophilic starter cultures during ripening; however, the breed has minor effect on peptide profile. In conclusions, cheeses made using mesophilic starter culture exhibited different proteolysis patterns during ripening and the milk from Gokceada breed increased the gross composition parameters and cheese yield. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University, Turkey [2010/104]en_US
dc.description.sponsorshipThis work was funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University, Turkey (Project No: 2010/104). The authors thank Seydi Bozkurt for supplying Gokceada goat's milk and Imbroz Co. Inc. (Gokceada, Canakkale Turkey), for supplying Turkish Saanen goat's milk and cheese-making facilities. Also, Dr A. Hassan (South Dakota State Univ., Dept Dairy Sci., Brookings, SD 57007 USA) is acknowledged for critical reading of the manuscript and Prof. Dr. T. Savas (Department of Animal Science, Canakkale Onsekiz Mart University, Canakkale, Turkey) for sharing his experience during the work.en_US
dc.identifier.doi10.1016/j.smallrumres.2013.03.001
dc.identifier.endpage238en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84878372148en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage231en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2013.03.001
dc.identifier.urihttps://hdl.handle.net/11616/96075
dc.identifier.volume113en_US
dc.identifier.wosWOS:000320493200035en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_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.subjectGoat breedsen_US
dc.subjectGoat milk cheeseen_US
dc.subjectStarter cultureen_US
dc.subjectProteolysisen_US
dc.subjectRipeningen_US
dc.subjectTurkish Saanenen_US
dc.titleInfluence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripeningen_US
dc.typeArticleen_US

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