Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSULEJMANI, Erhan/0000-0001-5940-3566
dc.authoridRafajlovska, Vesna/0000-0001-5888-5655
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSULEJMANI, Erhan/AAL-7475-2020
dc.contributor.authorSulejmani, E.
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorRafajlovska, V.
dc.date.accessioned2024-08-04T20:38:02Z
dc.date.available2024-08-04T20:38:02Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of this study was to determine the gross composition, proteolysis, and volatile and texture profiles during ripening of industrial (IND) and traditional (TRD) Beaten (Bieno sirenje) cheeses made by using ewe milk. In the course of the analyses, statistical differences were determined in some physicochemical parameters, nitrogen fractions, and total free amino acid levels between TRD and IND types of cheese. Higher levels of proteolysis were observed in IND cheeses than in TRD cheeses during ripening. Levels of residual beta- and alpha(s)-caseins were 72.2 and 48.7%, respectively, in 180-d-old TRD cheeses. However, the residual levels were 52.8% for beta-casein and 18% for alpha(s)-casein in IND cheeses. Similar differences were noted for the reversed-phase HPLC peptide profiles of 2 types of cheeses. Also, higher concentrations of peptides were eluted in IND cheeses than in TRD cheeses during ripening. A total of 73 volatile compounds, including alcohols (16), esters (17), acids (14), terpenes (7), ketones (5), aldehydes (4), and miscellaneous (10) were identified. The IND cheeses contained higher levels of carboxylic acids, esters, alcohols, and terpenes than the TRD cheeses; however, the same levels of methyl ketones were determined in the 2 types of cheeses at the end of ripening. These may be due to some differences (e.g., pasteurization and scalding temperature, among other factors) in the manufacture of the 2 types of Beaten cheeses. The textural profile of Beaten cheeses showed that TRD production method resulted in firmer, less fracturable, and stiffer cheeses than the IND production method. In conclusion, the results suggest that the use of industrial production method (pasteurization of cheese milk and curd scalding at 70 degrees C) in the manufacture of Beaten ewe milk cheese enriched the volatile profile of the cheese.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) [2216]; Chair of Scientific Research Projects Unit at Inonu University (Malatya, Turkey) [2012/34]en_US
dc.description.sponsorshipAuthor E. Sulejmani is grateful to the Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) due to his fellowship under the 2216 program. The authors are grateful to the Chair of Scientific Research Projects Unit at Inonu University (Malatya, Turkey; project number 2012/34) for their financial support.en_US
dc.identifier.doi10.3168/jds.2013-7092
dc.identifier.endpage1224en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue3en_US
dc.identifier.pmid24377800en_US
dc.identifier.scopus2-s2.0-84894046392en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1210en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2013-7092
dc.identifier.urihttps://hdl.handle.net/11616/96347
dc.identifier.volume97en_US
dc.identifier.wosWOS:000331495200004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBieno sirenjeen_US
dc.subjectvolatilesen_US
dc.subjectproteolysisen_US
dc.subjecttextural propertiesen_US
dc.titleStudy of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheeseen_US
dc.typeArticleen_US

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