Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey


Salum P., Govce G., KENDİRCİ P., BAŞ D., Erbay Z.

INTERNATIONAL DAIRY JOURNAL, cilt.87, ss.26-36, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 87
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.idairyj.2018.07.011
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Sayfa Sayısı: ss.26-36

Özet

Turkish white cheese is the most important cheese variety made in Turkey and significant variations are commonly observed in their properties (mainly sensory). White cheese samples were collected from different geographical regions of Turkey and analysed to determine the common characteristics and to investigate the effects of the regional differences arising from differential natural conditions and the natural variations in raw milk. Although the samples showed similar compositional properties, there were significant variations in the ripening parameters and flavour attributes. Forty-five volatile compounds were identified and a descriptive vocabulary consisting of 15 common attributes were used to describe Turkish white cheese. Cheeses with moderate proteolytic ripening degrees and high lipolytic ripening values caused an increase in the preference score. Moreover, the increase in the volatile acid contents positively affected the preference. The most preferred cheeses were manufactured in two neighbouring provinces located in the north-west of the country. (C) 2018 Elsevier Ltd. All rights reserved.