Correlations in flavour and chemical parameters of Kasar cheeses

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dc.authorscopusid7801693336
dc.authorscopusid6506279571
dc.contributor.authorGüler, Zehra
dc.contributor.authorUraz, Tümer
dc.date.accessioned2024-09-19T15:49:47Z
dc.date.available2024-09-19T15:49:47Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProteolytic 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).en_US
dc.identifier.endpage151en_US
dc.identifier.issn0026-3788
dc.identifier.issue3.Nisen_US
dc.identifier.scopus2-s2.0-1642331640en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage149en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15408
dc.identifier.volume59en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMilchwissenschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleCorrelations in flavour and chemical parameters of Kasar cheesesen_US
dc.typeArticleen_US

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