Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of the study was to determine the gross composition, proteolysis and volatile compounds in Gokceada goat cheese and to provide initial information on its manufacturing and ripening processes. Gokceada goat cheese is traditionally manufactured from raw goat milk in Gokceada (Imbros) island, Canakkale, Turkey. In the present study, 23 commercial samples were characterized. Urea-polyacrylamide gel electrophoresis of the water-insoluble fractions showed that both alpha(s)- and beta-caseins were extensively decomposed, but beta-casein was less degraded compared to alpha(s)-casein. RP-HPLC of peptide profiles in the water-soluble fractions demonstrated qualitative and quantitative differences among the samples. Sixty volatile compounds were identified by SPME/GC-MS technique with alcohols and esters as the principal class of volatile components in the cheeses. In general, relatively large variability in gross composition and concentration of volatile aroma was found, which probably reflects lack of standardization in the production of the cheese. (C) 2013 Elsevier B.V. All rights reserved.
Açıklama
International Dairy Federation (IDF) International Symposium on Sheep, Goat and other Non-Cow Milk -- MAY 16-18, 2011 -- Athens, GREECE
Anahtar Kelimeler
Cheese, Gross composition, Proteolysis, Volatile compounds, Gokceada, Turkey
Kaynak
Small Ruminant Research
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
113
Sayı
1
