Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk

dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSulejmani, Erhan I.
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:44:02Z
dc.date.available2024-08-04T20:44:02Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipScientific Unit (BAP, Inonu University, Malatya, Turkey)en_US
dc.description.sponsorshipThe authors acknowledge the Scientific Unit (BAP, Inonu University, Malatya, Turkey) for the financial support given to this research. A sincere appreciation is given to Ms A. Rizvance for providing the cheeses.en_US
dc.identifier.doi10.1111/1471-0307.12486
dc.identifier.endpage416en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85031429153en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage408en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12486
dc.identifier.urihttps://hdl.handle.net/11616/97994
dc.identifier.volume71en_US
dc.identifier.wosWOS:000430175900014en_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.subjectPasteurisationen_US
dc.subjectPeptidesen_US
dc.subjectProteolysisen_US
dc.subjectRaw milken_US
dc.subjectWhite-brined cheeseen_US
dc.subjectFlavouren_US
dc.subjectVolatilesen_US
dc.titleCharacterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milken_US
dc.typeArticleen_US

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