Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bouhezza is an Algerian cheese, which is ripened in a goat-skin bag, called Chekoua. The aim of the study was to determine the protein profiles and aromatics, which contribute to sensory properties of Bouhezza cheese. The chemical composition, proteolysis, and volatile profile have been carried out in cheese made from raw goat milk. The results showed that, the dry matter ranged from 23.07 to 51.95%, the fat-in-dry matter ranged from 10.58 to 31.77%, and the protein ranged from 28.27 to 42.09%. Water-soluble and 12% trichloroacetic acid-soluble nitrogen fractions decreased at the beginning of the ripening process and then they increased until the end of ripening. The reverse phase-high-performance liquid chromatography peptide profiles of the cheese showed the modifications occurred during the ripening process. The volatile compounds showed a diversity of odorous components which contribute to give to the cheese its particular organoleptic. There were 109 compounds identified in Bouhezza cheese. Carboxylic acids, esters, and alcohols were the main classes of the volatile components in the cheese.
Açıklama
Anahtar Kelimeler
Skin-bag (Chekoua), Bouhezza cheese goat's raw milk, Proteolysis, Lipolysis, Aromatic profile
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
20
Sayı
8
