Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridTahmas Kahyaoğlu, Deren/0000-0001-5863-1452
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidTahmas Kahyaoğlu, Deren/AAR-5760-2020
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorDagdemir, Elif
dc.contributor.authorCetin, Bulent
dc.contributor.authorGurses, Mustafa
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.date.accessioned2024-08-04T20:41:07Z
dc.date.available2024-08-04T20:41:07Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFour different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter-free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould-ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P.roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1-2logcfu/g towards the end of ripening.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Turkey) (TOVAG) [108 O 509]en_US
dc.description.sponsorshipThe authors are grateful to the Scientific and Technological Research Council of Turkey (TUBITAK, Turkey) for supporting this study (TOVAG-Project number 108 O 509). The authors would also like to thank Leben Food and Dairy Products (Erzurum, Turkey) for allowing the use of their equipment and other facilities during the manufacture of cheese.en_US
dc.identifier.doi10.1111/1471-0307.12156
dc.identifier.endpage603en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84939263931en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage594en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12156
dc.identifier.urihttps://hdl.handle.net/11616/96927
dc.identifier.volume67en_US
dc.identifier.wosWOS:000344465700018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_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.subjectBlue-type cheeseen_US
dc.subjectMould-ripened Civil cheeseen_US
dc.subjectPenicillium roquefortien_US
dc.subjectProteolysisen_US
dc.titleEffects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripeningen_US
dc.typeArticleen_US

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