EFFECT OF SINGLE STRAINS OF LACTOCOCCI ON MANUFACTURE AND CHEMICAL QUALITY OF FRESH BEYAZ PEYNIR, TURKISH WHITE-BRINED CHEESE

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dc.authoridGüven, Mehmet/0000-0002-8749-1708
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidGüven, Mehmet/ISA-2643-2023
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorGuven, M.
dc.date.accessioned2024-08-04T20:31:03Z
dc.date.available2024-08-04T20:31:03Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBeyaz peynir, Turkish white-brined cheese, was produced with six different strains of Lactococcus and ripened at 6-8 degrees C. Two of these were Lc. lactis subsp. lactis UC317 and NCDO763, while four of them were Lc. lactis subsp. cremoris SK11, HP, Wg2 and AM2. To determine their performance in manufacture of Beyaz cheesemaking, the activity of six different strains of Lactococcus were monitored during cheese production by determining the curd acidity. Also, their proteolytic and lipolytic activities were tested by determining nitrogen fractions and free fatty acid contents, respectively, after 3 days of ripening. These cheeses made with each strain of Lactococcus did not differ significantly in pH decline during cheesemaking. The gross compositions of the fresh cheeses were found to be similar; however, the cheeses made with HP and Wg2 had the lowest and highest levels of salt-in-moisture content, respectively. Water-soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, total free amino acid and total free fatty acid contents were significantly influenced by using different strains of lactococci in manufacture of Beyaz peynir. All strains, except for Wg2 and AM2, gave a satisfactory result in chemical quality of the cheese; however, some differences were observed.en_US
dc.identifier.doi10.1556/AAlim.2008.0017
dc.identifier.endpage495en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-56049107082en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage485en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.2008.0017
dc.identifier.urihttps://hdl.handle.net/11616/94694
dc.identifier.volume37en_US
dc.identifier.wosWOS:000261027300008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeyaz peyniren_US
dc.subjectTurkish white-brined cheeseen_US
dc.subjectstarteren_US
dc.subjectLactococcusen_US
dc.subjectproteolysisen_US
dc.titleEFFECT OF SINGLE STRAINS OF LACTOCOCCI ON MANUFACTURE AND CHEMICAL QUALITY OF FRESH BEYAZ PEYNIR, TURKISH WHITE-BRINED CHEESEen_US
dc.typeArticleen_US

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