Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening

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dc.authoridOluk, Celile Aylin/0000-0001-8939-3610
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidOluk, Celile Aylin/K-8534-2014
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorOluk, Aylin C.
dc.contributor.authorGuven, Mehmet
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:39:39Z
dc.date.available2024-08-04T20:39:39Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of this investigation was to compare the composition and changes in the concentration of volatiles in low-fat and full-fat Tulum cheeses during ripening. Tulum cheese was manufactured from low- or full-fat milk using exopolysaccharide (EPS)-producing or non-EPS-producing starter cultures. A total of 82 volatile compounds were identified belonging to the following chemical groups: acids (seven), esters (21), ketones (14), aldehydes (six), alcohols (14) and miscellaneous compounds (20). The relative amounts of acids, alcohols and aldehydes increased in the cheeses made with EPS-producing cultures during 90days of ripening. Differences were found in the volatile profile of full-fat Tulum cheese compared with the low-fat variant, especially after 90days of ripening. Exopolysaccharide-producing cultures changed the volatile profile, and the EPS-producing cultures including Streptococcus thermophilus+Lactobacillus delbrueckii subsp. bulgaricus+Lactobacillushelveticus (LF-EPS2) produced cheese with higher levels of methyl ketones and aldehydes than the non-EPS cultures. In the sensory analysis, full-fat Tulum cheeses and the cheese produced with the EPS-producing culture containing Lb.helveticus (LF-EPS2) were preferred by the expert panel. It was concluded that the use of EPS-producing starter cultures in the manufacture of low-fat Tulum cheese had the potential to improve the flavour.en_US
dc.description.sponsorshipCukurova University Scientific Research Project Unit (Adana, Turkey) [ZF2010D10]en_US
dc.description.sponsorshipThe authors thank the Cukurova University Scientific Research Project Unit (Adana, Turkey) for financial support for this research (Project No: ZF2010D10).en_US
dc.identifier.doi10.1111/1471-0307.12118
dc.identifier.endpage276en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84897958855en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage265en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12118
dc.identifier.urihttps://hdl.handle.net/11616/96405
dc.identifier.volume67en_US
dc.identifier.wosWOS:000333964300013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_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.subjectExopolysaccharideen_US
dc.subjectVolatile compoundsen_US
dc.subjectTulum cheeseen_US
dc.subjectLow-fat cheeseen_US
dc.subjectSensory analysisen_US
dc.titleInfluence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripeningen_US
dc.typeArticleen_US

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