The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSoltani, Mostafa/0000-0002-7654-1669
dc.authorwosidGÜZELER, Nuray/F-4738-2018
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSoltani, Mostafa/D-7577-2019
dc.contributor.authorSoltani, Mostafa
dc.contributor.authorGuzeler, Nuray
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:40:23Z
dc.date.available2024-08-04T20:40:23Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2.5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2.5 and 1% had no ineligible effect on the quality and acceptability of the cheese.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey); Cukurova University [ZF2011D25]en_US
dc.description.sponsorshipThanks are to The Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) for awarding a doctoral fellowship (under 2215 programme) to first author Mostafa Soltani. Authors express their thanks to Research Projects unit of Cukurova University for partially funding this work (Project No: ZF2011D25).en_US
dc.identifier.doi10.1017/S0022029915000278
dc.identifier.endpage374en_US
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.issue3en_US
dc.identifier.pmid26119429en_US
dc.identifier.scopus2-s2.0-84938423552en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage365en_US
dc.identifier.urihttps://doi.org/10.1017/S0022029915000278
dc.identifier.urihttps://hdl.handle.net/11616/96886
dc.identifier.volume82en_US
dc.identifier.wosWOS:000359284600016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCambridge Univ Pressen_US
dc.relation.ispartofJournal of Dairy Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalt concentrationen_US
dc.subjectIranian white cheeseen_US
dc.subjectUF-treated milken_US
dc.subjectripeningen_US
dc.subjectsensory characteristicsen_US
dc.titleThe influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milken_US
dc.typeArticleen_US

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