Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidTemizkan, Riza/H-8794-2019
dc.contributor.authorTemizkan, Riza
dc.contributor.authorYasar, Kurban
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:41:09Z
dc.date.available2024-08-04T20:41:09Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractKashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90days. Gross chemical composition, cheese yield and level of proteolysis were higher in OV cheeses than those of BV or CP cheeses. Glu, Val, Leu, Phe and Lys were the most abundant free amino acids (FAA) in the samples, and the concentrations of individual FAA were at the highest levels in OV cheeses with following BV and CP cheeses. Urea-PAGE patterns and RP-HPLC peptide profiles of the BV cheeses were completely different from the small ruminants' milk cheeses (OV or CP). Higher and lower hardness and meltability values were observed in CP cheeses, respectively. OV cheeses resulted in higher levels of the major volatile compounds. In conclusion, the Kashar cheese made using OV milk can be recommended due to high meltability, proteolysis and volatiles.en_US
dc.description.sponsorshipScientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP) [2010/154]en_US
dc.description.sponsorshipThis study was partly funded by Scientific Research Projects Unit of Canakkale Onsekiz Mart University (BAP Project No: 2010/154).en_US
dc.identifier.doi10.1111/ijfs.12597
dc.identifier.endpage2649en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-84940272239en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2643en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.12597
dc.identifier.urihttps://hdl.handle.net/11616/96952
dc.identifier.volume49en_US
dc.identifier.wosWOS:000344528200015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBovine milken_US
dc.subjectcaprine milken_US
dc.subjectKashar cheeseen_US
dc.subjectovine milken_US
dc.subjectproteolysisen_US
dc.subjectvolatilesen_US
dc.titleChanges during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milken_US
dc.typeArticleen_US

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