Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

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dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridLEVENT, OKAN/0000-0003-0415-0308
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorKirmaci, Huseyin
dc.contributor.authorLeyent, Okan
dc.contributor.authorTurkoglu, Haseyin
dc.date.accessioned2024-08-04T20:37:54Z
dc.date.available2024-08-04T20:37:54Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 90:10; 80:20; 70:30 (ovine:caprine). They were preserved by two methods: (1) dry salted for 12 h, and (2) scalded in boiling whey for 5 min and ripened for 240 days. The basic composition of ovine cheese did not significantly differ from cheese, in which part of the sheep milk was replaced by goat's milk. The composition of dry salted cheese was in general similar with scalded cheese for chemical compositions and volatile compounds. Alcohols were quantitatively the most abundant chemical family found in the Urfa cheese, and their concentration were 37.91-53.48 mu g 100 g(-1) fresh cheese, especially more marked in the mature cheeses (56.21-121.54 mu g 100 g(-1) cheese). After 3 months, the concentration of volatile compounds and their contents of Urfa cheese generally decreased. Thus, Urfa cheese could be matured until 90 days in brine without affecting the concentration of volatile compounds. The partial substitution of ovine milk with caprine milk by up to 10 and 20% did not generally change volatile characteristics of the cheese. However, 30% substitution of ovine milk with caprine milk increased hexanoic, octanoic, decanoic acids, 2-methyl-pentanal, 2-butanone, 2-heptanone, 2-nonanone, methyl butanoate, and decreased acetic acid, 3-methyl-butanal, heptanal, 3-hydroxy-2 butanone, and methyl-2-methyl-butanoate. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipHarran University Scientific Research Projects Authority (HUBAK Project) [1104]en_US
dc.description.sponsorshipThis study was supported financially by Harran University Scientific Research Projects Authority (HUBAK Project No.: 1104).en_US
dc.identifier.doi10.1016/j.smallrumres.2013.09.002
dc.identifier.endpage123en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1-3en_US
dc.identifier.scopus2-s2.0-84886640246en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage113en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2013.09.002
dc.identifier.urihttps://hdl.handle.net/11616/96255
dc.identifier.volume115en_US
dc.identifier.wosWOS:000327225500020en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFresh and mature Urfa cheeseen_US
dc.subjectVolatile compoundsen_US
dc.subjectScaldingen_US
dc.subjectDry saltingen_US
dc.titleEffects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheesesen_US
dc.typeArticleen_US

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