Correlations in flavour and chemical parameters of Kasar cheeses
[ N/A ]
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Proteolytic and lipolytic changes and flavour of Kasar cheese were tested. The mean values for the chemical properties of Kasar cheese were as follows: 58.35% for total solids; 1.71% for titratable acidity; 5.22 for pH value; 44. 14% for fat in dry matter; 5.94% for salt in moisture; 4.20% for total nitrogen; 0.76% for water soluble nitrogen; 18.41% for ripening index; 0.98 mg/ g for tyrosine; 4.62 mg KOH/g for acid degree value; 16.84 ml 0.1 N NaOH/100 g for volatile fatty acids and 17389 mg/kg cheese for total free fatty acid. Flavour score (of a possible 5) was 3.65. Chemical qualities of the cheeses including titratable acidity, pH, water-soluble nitrogen, ripening index and tyrosine value had significant effects on flavour (p < 0.05).
Açıklama
Anahtar Kelimeler
Kaynak
Milchwissenschaft
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
59
Sayı
3.Nis
