Author/Authors
akpinar, aslı manisa celal bayar university - department of food engineering, Manisa, Turkey , yerlikaya, oktay ege university - department of dairy technology, Izmir, Turkey , kinik, özer ege university - department of dairy technology, Izmir, Turkey , korel, figen izmir institute of technology - department of food engineering, Izmir, TURKEY , kahraman, cihan izmir institute of technology - department of food engineering, Izmir, TURKEY , uysal, harun r. ege university - department of dairy technology, Izmir, Turkey
Title Of Article
Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types
شماره ركورد
23252
Abstract
in this research some characteristics including physical, chemical, and volatile compounds of Izmir Tulum Cheese; a Turkish artisanal cheese were studied. A total of 37 samples, 21 produced from cow’s milk (CM), 16 produced from the mixture of cow’s, sheep’s and goat’s milks (MM) were analyzed. The pH, titratable acidity, dry matter contents, fat and fat-in-dry matter, salt and salt-in-dry matter, total nitrogen, protein, Water Soluble Nitrogen (WSN), Soluble Nitrogen in Trichloroacetic acid (TCA-N), Proteose-Peptone Nitrogen (PPN) values of 21 cheese samples produced from cow’s milk (CM) varied between 4.11-4.92, 0.522- 1.408%, 49.920-68.648%, 17.50-30.50%, 35.06-51.98%, 2.340-4.563%, 3.75- 8.66%, 3.29-4.29%, 20.99-27.37%, 0.47-1.21%, 0.32-0.91%, 0.12-0.46%, respectively. In addition, characteristics stated above for a total of 16 cheese samples produced from cow’s, sheep’s and goat’s milk (MM) varied between 4.01- 4.75%, 0.86-1.447%, 54.587-71.854%, 24.00-32.00%, 33.59-52.71%, 1.872- 5.265%, 3.02-9.65%, 3.37-4.31%, 21.50-27.50%, 0.56-1.29%, 0.34-1.03%, 0.12- 0.60%, and 14.51-33.78, respectively. Volatile aroma compounds of Izmir Tulum Cheese samples were determined by gas chromatography (GC) using a solidphase microextraction technique. The GC data were analyzed by principal component analysis based on their volatile profiles. Free fatty acids, esters, aldehydes, and ketones became prominent as aroma fractions in Izmir Tulum Cheese samples. It was also determined that the composition properties of aroma compounds were affected by milk type and production method.
From Page
27
NaturalLanguageKeyword
Cheese , traditional cheeses , izmir tulum cheese , aroma compounds
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
35
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
Link To Document