Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorCakir, Yusuf
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:52:19Z
dc.date.available2024-08-04T20:52:19Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this research, Tulum cheeses were manufactured from raw (R, RM, RT, and RMT samples) and pasteurized Akkaraman sheep milk cheeses (P and PM samples). Tulum cheeses were manufactured with Penicillium roqueforti 41 strain (RM, PM, RMT samples) and without mold strains (R, P, and RT samples). The cheeses were ripened in plastic barrels (R, RM, P, and PM samples) or goat skin bags (called tulum) (RT and RMT samples) for 120 days at + 4 ?. In the last two stages of the ripening period (60 d =90th and 90 d=120th), samples in plastic barrels and tulums were pierced using a needle to allow air entrance. Namely, in the last two stages of the ripening period, all cheese samples were drilled. The cheese was named 60 d = 90th day, which means that it was analyzed on the 90th day after the drilling (piercing) process on the 60th day, and 90 d = 120th day, which means that it was analyzed on the 120th day after the drilling process on the 90th day. The physical, chemical composition, lipolysis, and proteolysis levels of the RT and RMT samples were found to be higher than those of the R, RM, P, and PM samples. The inoculated mold strain (P. roqueforti 41) enhanced the proteolysis and lipolysis levels of the RM, PM, and RMT samples, especially after the piercing operation. Additionally, the inoculated P. roqueforti 41 strain increased the hydrolysis of hydrophobic peptides of RM, PM, and RMT samples depending on mold growth on the 60 d = 90th and 90 d = 120th days of ripening, in which a piercing operation was applied.en_US
dc.description.sponsorshipAtatrk University Research Fund for supporting this study (BAP Project) [2014/115]; Ataturk Universityen_US
dc.description.sponsorshipThe authors thank the Atatrk University Research Fund for supporting this study (BAP Project No: 2014/115, Ataturk University, Erzurum, Tarkiye) .en_US
dc.identifier.doi10.1016/j.smallrumres.2022.106810
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.scopus2-s2.0-85138022123en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2022.106810
dc.identifier.urihttps://hdl.handle.net/11616/100888
dc.identifier.volume216en_US
dc.identifier.wosWOS:000865449400014en_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.subjectTulum cheeseen_US
dc.subjectPenicillium roqueforti 41en_US
dc.subjectMolden_US
dc.subjectRipeningen_US
dc.subjectPackingen_US
dc.subjectCheese analysesen_US
dc.titleProteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strainen_US
dc.typeArticleen_US

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