The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

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dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridakcelik, Nefise/0000-0001-5541-1681
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.authorwosidAkcelik, Mustafa/A-2436-2019
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidakcelik, Nefise/O-1598-2014
dc.contributor.authorOzer, Barbaros
dc.contributor.authorKirmaci, Huseyin A.
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorAkcelik, Mustafa
dc.contributor.authorAkkoc, Nefise
dc.date.accessioned2024-08-04T20:35:35Z
dc.date.available2024-08-04T20:35:35Z
dc.date.issued2011
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white-brined cheese.en_US
dc.identifier.doi10.1111/j.1471-0307.2011.00683.x
dc.identifier.endpage501en_US
dc.identifier.issn1364-727X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-80054037654en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage494en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00683.x
dc.identifier.urihttps://hdl.handle.net/11616/95458
dc.identifier.volume64en_US
dc.identifier.wosWOS:000296393200006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_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.subjectWhite-brined cheeseen_US
dc.subjectFree fatty acidsen_US
dc.subjectFlavouren_US
dc.subjectWild typeen_US
dc.subjectLactococcien_US
dc.titleThe effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile contenten_US
dc.typeArticleen_US

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