Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridlevent, okan/0000-0003-0415-0308
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidlevent, okan/ABG-8500-2020
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.contributor.authorKirmaci, H. A.
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorOzer, H. B.
dc.contributor.authorAtasoy, A. F.
dc.contributor.authorLevent, O.
dc.date.accessioned2024-08-04T20:40:17Z
dc.date.available2024-08-04T20:40:17Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn the present study, the development of volatile flavor compounds in sheep's milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200, and Enterococcus faecalis KLDSO.034 was investigated over 180 days. Three batches of cheese were made using above strains as follows: Cheese A (strains ATCC 19434+1B4+IMAU 50157); Cheese B (strains IMAU 60200+ATCC 19434+1B4); Cheese C (strains KLDSO.034+ IMAU 60200+ ATCC 19434+1B4+ IMAU 50157). The fourth batch was produced from raw sheep's milk as control (Cheese D). The volatile compounds were identified using a gas chromatography/mass spectrometry system combined with solid-phase microextraction. In total, 70 volatile compounds were recovered from the cheeses including 10 alcohols (mainly ethanol, 2-methyl-1-propanol, 3-methyl-1-propanol), 20 aldehydes and ketones (mainly 2-pentanone, 2-heptanone), 11 esters (mainly ethyl acetate), 10 acids (mainly acetic acid, 2-hydroxy-4-methyl pentanoic acid), 6 terpenes (mainly alpha-pinene), and 13 miscellaneous compounds (mainly 3,7-dimethyl-1,6-octadiene). While total aldehydes concentration in the control cheese was higher than those made from combinations of wild-type strains (Cheeses A to C), the concentration of alcohols was lower in the former sample. Regarding other volatile compounds there was no clear differences between the cheeses. Results showed that strain combination A or C (Cheese A or C, respectively) could be employed in the manufacture of Urfa cheese made from pasteurized sheep's milk. However, to reach a fair judgement on the proper strain combination for Urfa cheese, aroma profile (i.e., active compounds) released by the strains should be laid open in detail.en_US
dc.description.sponsorshipHarran University Scientific Research Projects Authority (HUBAK) [13004]en_US
dc.description.sponsorshipThis study was supported financially by Harran University Scientific Research Projects Authority (HUBAK Project No: 13004).en_US
dc.identifier.doi10.1080/10942912.2014.942782
dc.identifier.endpage1929en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-84930608124en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1915en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2014.942782
dc.identifier.urihttps://hdl.handle.net/11616/96813
dc.identifier.volume18en_US
dc.identifier.wosWOS:000357386500006en_US
dc.identifier.wosqualityQ2en_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.subjectUrfa cheeseen_US
dc.subjectVolatilesen_US
dc.subjectWild-type strainsen_US
dc.titleEffects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milken_US
dc.typeArticleen_US

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