Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorGuven, M
dc.contributor.authorYerlikaya, S
dc.contributor.authorHayaloglu, AA
dc.date.accessioned2024-08-04T20:15:15Z
dc.date.available2024-08-04T20:15:15Z
dc.date.issued2006
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBeyaz cheese (Turkish white-brined cheese) was ripened in four different brines with 12, 14, 16 or 18 g NaCl center dot 100 g(-1) water (w/w) at 7 +/- 1 degrees C for 9 weeks. The effect of NaCl concentration on gross composition, proteolysis, sensory characteristics and hardness of the cheeses were investigated during ripening. The cheeses ripened in varying concentrations of NaCl differed in pH values, dry matter, total protein, hardness (mm/5 s), 12% (w/v) trichloroacetic acid-soluble nitrogen fraction and hydrolysis of beta-casein, but they did not differ in water-soluble nitrogen or hydrolysis of alpha(s1)-casein. The cheeses ripened in a 12 g NaCl center dot 100 g(-1) brine had the best flavour score and overall acceptability by the panellists. The results obtained from this study indicated that increase in NaCl concentration in brine (more than 14 g center dot 100 g(-1)) is correlated with lower levels of proteolysis and overall acceptability in Beyaz cheese.en_US
dc.identifier.doi10.1051/lait:2005043
dc.identifier.endpage81en_US
dc.identifier.issn0023-7302
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-32944474589en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage73en_US
dc.identifier.urihttps://doi.org/10.1051/lait:2005043
dc.identifier.urihttps://hdl.handle.net/11616/94275
dc.identifier.volume86en_US
dc.identifier.wosWOS:000235837600005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEdp Sciences S Aen_US
dc.relation.ispartofLaiten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBeyaz peyniren_US
dc.subjectwhite cheeseen_US
dc.subjectbrineen_US
dc.subjectproteolysisen_US
dc.subjectripeningen_US
dc.titleInfluence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheeseen_US
dc.typeArticleen_US

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