The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours

SALUM P., ERBAY Z., SELLİ S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.72, sa.3, ss.416-426, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 72 Sayı: 3
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/1471-0307.12591
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.416-426
  • Anahtar Kelimeler: Cheese, Enzyme-modified cheese, Proteolysis, Lipolysis, Flavour enhancers, Volatile compounds, FREE FATTY-ACIDS, AROMA COMPOUNDS, CHEDDAR CHEESE, MILK, PRODUCTS, IMITATION, IMPACT, WHEY, BRIE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Eight different commercial enzyme-modified cheeses (EMCs) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2-acetylpyrrole were most intensively detected in the goat cheese EMC, methyl ketones were found in the highest amounts in Blue cheese EMC.