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    Proteolytic and lipolytic composition of Tulum cheeses
    (A V A Agrarverlag, 2003) Güler, Z; Uraz, T
    In this study, proteolytic and lipolytic changes as well as sensory properties (taste - smell) of Tulum cheese, a traditional cheese of Turkey, were tested. The mean values for chemical properties of Tulum cheese were: total wsolids 57.62%; titratable acidity 2.69%; pH value 4.57; fat in dry matter 51.64%; salt in dry matter 7.27%; total nitrogen 3.34%; water soluble nitrogen 0.59%; ripening index 17.73%; tyrosine 1.17 mg/g; acid degree value 8.01 mg KOH/g; volatile fatty acids 31.55 ml 0.1 N NaOH/100 g. The mean free fatty acid (FFA) content (mg/kg cheese) were: of butyric acid 750, caproic acid 625, caprylic acid 733, capric acid 1846, lauric acid 1536, myristic acid 2717, palmitic acid 5608, stearic acid 2210, oleic acid 4999 and total free fatty acid 21027. Sensory scores (of a possible 5) were 3.45 for taste and 3.64 for smell. Chemical quality of the cheeses including salt in dry matter, ripening index, tyrosine value, total volatile fatty acid, acid degree value and FFA had strong effects on flavour.
  • Küçük Resim
    Öğe
    Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese
    (Wiley, 2004) Güler, Z; Uraz, T
    Protein and lipid changes and their effects on the sensory properties (taste-odour) of Turkish white cheese were studied. Mean values for the chemical properties of white cheese were: total solids (TS) 44.39 g/100 g; titratable acidity 2.15% (as lactic acid); pH value 4.50; fat-in-dry matter 47.80 g/100 g; salt-in-dry matter 8.65 g/100 g; total nitrogen (TN) 2.50 g/100 g; water-soluble nitrogen (WSN) 0.48 g/100 g; ripening index (RI) 18.98%; tyrosine 65.00 mg/100 g; acid degree value (ADV) 385.96 mg KOH/100 g fat; volatile fatty acids (VFA) 15.54 mL 0.1 N NaOH/100 g and total free fatty acids (TFFA) 1325.96 mg/100 g cheese. Sensory scores for taste and odour were 23.67 (out of 35) and 8.28 (out of 10), respectively. The chemical qualities of the cheeses, including acidity, dry matter, fat-in-dry matter and VFA had an effect on flavour (P < 0.05).