Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials

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dc.authoridtekin, ali/0000-0001-5258-1714
dc.contributor.authorTekin, Ali
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T21:00:25Z
dc.date.available2024-09-18T21:00:25Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT) were investigated. Ripening in goat's skin caused the differences in chemical compositions of Tulum cheese. Moisture loss, salt-in-moisture, fat and protein contents increased. No residual lactose was observed after 90 day. Lactic acid was principal organic acid, followed by propionic acid, acetic acid, formic acid, succinic acid and citric acid. The majority of amino acids were composed of Val, Pro, Tyr, Met, Leu, Trp, Phe, Lys and Glu. Hexadecanoic acid was the most abundant free fatty acid in the cheeses, which followed by cis-9-octadecenoic, octadecanoic, tetradecanoic, decanoic and trans-9-octadecenoic acids. The levels of total FFA and total OA were higher in GST-cheese in comparison to PBT-cheese but total FAAs were lower.en_US
dc.description.sponsorshipScientific Research Projects (BAP) Commission of Hatay Mustafa Kemal University, Turkey [8641]en_US
dc.description.sponsorshipThis work was supported by Scientific Research Projects (BAP) Commission of Hatay Mustafa Kemal University, Turkey [Project No: 8641].en_US
dc.identifier.doi10.1016/j.foodchem.2019.01.190
dc.identifier.endpage169en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30827590en_US
dc.identifier.scopus2-s2.0-85061611538en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage160en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.01.190
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12666
dc.identifier.volume286en_US
dc.identifier.wosWOS:000460107400022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTulum cheeseen_US
dc.subjectRipening materialen_US
dc.subjectGlycolysisen_US
dc.subjectLipolysisen_US
dc.subjectProteolysisen_US
dc.titleGlycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materialsen_US
dc.typeArticleen_US

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