Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

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dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridCeylan, Huriye Gözde/0000-0001-7363-554X
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidCeylan, Huriye Gözde/AAC-5558-2019
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorCeylan, Huriye Gozde
dc.date.accessioned2024-08-04T20:46:44Z
dc.date.available2024-08-04T20:46:44Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water-soluble nitrogen (WSN), and trichloroacetic acid-soluble nitrogen (TCA-SN) were explored as well as the chemical compositions of samples during ripening. Also, RP-HPLC of pH 4.6-soluble, 70% ethanol-insoluble (EtOH-i), and urea-PAGE of pH 4.6-insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA-SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. Practical applications The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.en_US
dc.description.sponsorshipHarran University Scientific Research Projects Authority (HUBAK) [13002]en_US
dc.description.sponsorshipHarran University Scientific Research Projects Authority (HUBAK), Grant/Award Number: HUBAK Project No: 13002.en_US
dc.identifier.doi10.1111/jfpp.14157
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85070925918en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14157
dc.identifier.urihttps://hdl.handle.net/11616/98918
dc.identifier.volume43en_US
dc.identifier.wosWOS:000481791000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBrined Turkish Cheeseen_US
dc.subjectWhiteen_US
dc.subjectOvineen_US
dc.subjectMixturesen_US
dc.subjectBovineen_US
dc.subjectEwesen_US
dc.titleEffects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheeseen_US
dc.typeArticleen_US

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