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

Guler Z., Uraz T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.57, sa.4, ss.237-242, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 4
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1111/j.1471-0307.2004.00148.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.237-242
  • Anahtar Kelimeler: proteolysis, lipolysis, white cheese, FREE FATTY-ACIDS, FLAVOR, MILK
  • Ankara Üniversitesi Adresli: Hayır

Özet

Protein 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).