Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat's milk

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dc.contributor.authorMedjoudj, Hacene
dc.contributor.authorDerouiche, Meriem
dc.contributor.authorGrama, Borhane Samir
dc.contributor.authorZidoune, Mohammed Nasreddine
dc.contributor.authorAttia, Hamadi
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:18Z
dc.date.available2026-04-04T13:35:18Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThe study aimed to analyze the lipolysis, textural changes, and sensory properties of traditional Bouhezza cheese made from raw goat's milk. Twelve cheeses were made, at laboratory scale and on farms in Oum El-Bouaghi and T & eacute;bessa in eastern Algeria, with the study focusing on acidity index, free fatty acids by gas chromatography, textural profile, and sensory analysis. The fat content increased, while the acidity index decreased during ripening. The initial lipolysis rate is relatively low, but it increases towards the end of the ripening period. The percentage of free fatty acids increased during the initial month and subsequently decreased following the addition of whole milk prior to the end of the ripening period, where lipolysis increased. The number of saturated free fatty acids was 15 in all productions (10 even number of carbons and 5 have an odd number), with a total from 71.37 to 80.03 g. The 7 unsaturated fatty acids (5 with an even number and 2 have an odd number of carbons), from 19.97 to 28.63 g. Bouhezza cheese was found to possess a rich volatile and aromatic profile, largely attributable to the influence of lipolysis. This results in the cheese acquiring its distinctive odour, aroma, highly acidic taste and textural properties, which are induced by lipolysis. This study represents the inaugural investigation into the lipolysis process during the ripening of goat's cheese Bouhezza.
dc.identifier.doi10.1007/s13197-024-06101-1
dc.identifier.endpage1305
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue7
dc.identifier.orcid0000-0001-6000-9929
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.pmid40538956
dc.identifier.scopus2-s2.0-85205537770
dc.identifier.scopusqualityQ1
dc.identifier.startpage1296
dc.identifier.urihttps://doi.org/10.1007/s13197-024-06101-1
dc.identifier.urihttps://hdl.handle.net/11616/109759
dc.identifier.volume62
dc.identifier.wosWOS:001328910900002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectBouhezza cheese
dc.subjectLipolysis
dc.subjectFree fatty acids
dc.subjectTexture profile analysis
dc.subjectSensorial analysis
dc.titleLipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat's milk
dc.typeArticle

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