Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:41:45Z
dc.date.available2024-08-04T20:41:45Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractKashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90 degrees C for 5 min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90 degrees C, respectively. Acids and esters constituted the main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8% w/w of total volatiles, respectively). The colour (L*) and meltability values decreased significantly during ripening. In conclusion, powerful correlations were observed between extents of the heat treatment and levels of residual coagulant activity, breakdown of proteins and formation of volatiles. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipChair Scientific Research Projects Unit (BAP) at Inonu University (Malatya, Turkey)en_US
dc.description.sponsorshipThis research has been financially supported thanks to Chair Scientific Research Projects Unit (BAP) at Inonu University (Malatya, Turkey). We thank the dairy plant (Eko Sharr) for providing the cheeses.en_US
dc.identifier.doi10.1016/j.foodchem.2016.05.054
dc.identifier.endpage170en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27283619en_US
dc.identifier.scopus2-s2.0-84967058059en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage160en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.05.054
dc.identifier.urihttps://hdl.handle.net/11616/97320
dc.identifier.volume211en_US
dc.identifier.wosWOS:000377543500020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKashkaval cheeseen_US
dc.subjectProteolysisen_US
dc.subjectVolatile compoundsen_US
dc.subjectColouren_US
dc.subjectMeltabilityen_US
dc.subjectResidual coagulant activityen_US
dc.titleInfluence of curd heating on proteolysis and volatiles of Kashkaval cheeseen_US
dc.typeArticleen_US

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