Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.contributor.authorSahingil, Didem
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorSimsek, Osman
dc.contributor.authorOzer, Barbaros
dc.date.accessioned2024-08-04T20:39:52Z
dc.date.available2024-08-04T20:39:52Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese Awas inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 degrees C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P< 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P< 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P< 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 degrees C enhanced the volatile composition and changed the texture profiles of the cheeses.en_US
dc.description.sponsorshipInonu University (Malatya, Turkey) Scientific and Research Project Units [2010/33]en_US
dc.description.sponsorshipThis research was partially financed by the Inonu University (Malatya, Turkey) Scientific and Research Project Units with project number 2010/33.en_US
dc.identifier.doi10.1007/s13594-014-0185-2
dc.identifier.endpage623en_US
dc.identifier.issn1958-5586
dc.identifier.issn1958-5594
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84907762550en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage603en_US
dc.identifier.urihttps://doi.org/10.1007/s13594-014-0185-2
dc.identifier.urihttps://hdl.handle.net/11616/96566
dc.identifier.volume94en_US
dc.identifier.wosWOS:000343243600007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Franceen_US
dc.relation.ispartofDairy Science & 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.subjectBeyaz peyniren_US
dc.subjectAdjunct cultureen_US
dc.subjectVolatilesen_US
dc.subjectProteolysisen_US
dc.subjectSensoryen_US
dc.subjectTextureen_US
dc.titleChanges in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct cultureen_US
dc.typeArticleen_US

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