Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridMEDJOUDJ, Hacène/0000-0002-3942-9387
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidMEDJOUDJ, Hacène/P-9930-2019
dc.contributor.authorMedjoudj, Hacene
dc.contributor.authorZidoune, Mohammed Nasreddine
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:42:53Z
dc.date.available2024-08-04T20:42:53Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBouhezza 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.en_US
dc.identifier.doi10.1080/10942912.2016.1222588
dc.identifier.endpage1893en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85007298782en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1876en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2016.1222588
dc.identifier.urihttps://hdl.handle.net/11616/97645
dc.identifier.volume20en_US
dc.identifier.wosWOS:000402969700016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSkin-bag (Chekoua)en_US
dc.subjectBouhezza cheese goat's raw milken_US
dc.subjectProteolysisen_US
dc.subjectLipolysisen_US
dc.subjectAromatic profileen_US
dc.titleProteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milken_US
dc.typeArticleen_US

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