Proteolytic and lipolytic composition of Tulum cheeses

Guler Z., Uraz T.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.58, sa.9-10, ss.502-505, 2003 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 9-10
  • Basım Tarihi: 2003
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.502-505
  • Anahtar Kelimeler: Tulum cheese (chemical composition), FREE FATTY-ACIDS, FLAVOR DEVELOPMENT, QUANTITATIVE-ANALYSIS, CHEDDAR CHEESE, VARIETIES
  • Ankara Üniversitesi Adresli: Hayır

Özet

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.