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, ss.416-426, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 72 Konu: 3
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/1471-0307.12591
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.416-426

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.