Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

Basit Öğe Kaydı
dc.authoridTahmas Kahyaoğlu, Deren/0000-0001-5863-1452
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidTahmas Kahyaoğlu, Deren/AAR-5760-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorCakmakci, Songul
dc.contributor.authorGundogdu, Engin
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorDagdemir, Elif
dc.contributor.authorGurses, Mustafa
dc.contributor.authorCetin, Bulent
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.date.accessioned2024-08-04T20:36:11Z
dc.date.available2024-08-04T20:36:11Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty-one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat-in-dry matter, 51.8% for moisture and 15.3% for water-soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue-type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Turkey) [108 O 509]en_US
dc.description.sponsorshipThis work was partly funded by the Scientific and Technological Research Council of Turkey (TUBITAK, Turkey) and the authors are grateful to for the council for supporting the study (Project number 108 O 509).en_US
dc.identifier.doi10.1111/j.1365-2621.2012.03116.x
dc.identifier.endpage2412en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-84867994602en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2405en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2012.03116.x
dc.identifier.urihttps://hdl.handle.net/11616/95834
dc.identifier.volume47en_US
dc.identifier.wosWOS:000310469700022en_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.subjectChemical compositionen_US
dc.subjectmicrobiologyen_US
dc.subjectmouldy Civil cheeseen_US
dc.subjectvolatilesen_US
dc.titleChemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened varietyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu