Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authoridKaragül Yüceer, Yonca/0000-0002-9028-2923
dc.authoridGuneser, Onur/0000-0002-3927-4469
dc.authoridRafajlovska, Vesna/0000-0001-5888-5655
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.authorwosidKaragül Yüceer, Yonca/ABI-7510-2020
dc.authorwosidGuneser, Onur/GYU-5312-2022
dc.contributor.authorSulejmani, Erhan
dc.contributor.authorRafajlovska, Vesna
dc.contributor.authorGuneser, Onur
dc.contributor.authorKaragul-Yuceer, Yonca
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:41:07Z
dc.date.available2024-08-04T20:41:07Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBeaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat-in-dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water-soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA-SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.en_US
dc.description.sponsorshipScientific & Technological Research Council of Turkey (TUBITAK) [2216]; Chair of Scientific Research Projects' Unit at Inonu University [2012/34]en_US
dc.description.sponsorshipThe author E. Sulejmani is grateful to the Scientific & Technological Research Council of Turkey (TUBITAK) due to his fellowship under 2216 program and Chair of Scientific Research Projects' Unit at Inonu University for their support with project number 2012/34.en_US
dc.identifier.doi10.1111/1471-0307.12159
dc.identifier.endpage593en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84939266459en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage584en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12159
dc.identifier.urihttps://hdl.handle.net/11616/96928
dc.identifier.volume67en_US
dc.identifier.wosWOS:000344465700017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeaten cheeseen_US
dc.subjectEwe's milken_US
dc.subjectProteolysisen_US
dc.subjectVolatile compoundsen_US
dc.subjectGC-MSen_US
dc.titleVolatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheeseen_US
dc.typeArticleen_US

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