Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGüler, Z
dc.contributor.authorUraz, T
dc.date.accessioned2024-09-18T20:55:30Z
dc.date.available2024-09-18T20:55:30Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProtein 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).en_US
dc.identifier.doi10.1111/j.1471-0307.2004.00148.x
dc.identifier.endpage242en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-8744248358en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage237en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2004.00148.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11873
dc.identifier.volume57en_US
dc.identifier.wosWOS:000224737600008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectproteolysisen_US
dc.subjectlipolysisen_US
dc.subjectwhite cheeseen_US
dc.titleRelationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheeseen_US
dc.typeArticleen_US

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