Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

“…Titratable acidity increased and pH decreased due to the production of organic acids (primarily lactic acid) with LAB responsible for most of the sugar fermentation. Changes in the patterns of pH and titratable acidity observed in our study were in agreement with the previous findings of Akin et al (2003). The formation of volatile free fatty acids due to the lipolytic activity of microorganisms during ripening may be the cause of the decreased fat content in white pickled cheese.…”

“…White pickled cheese is probably the most popular and economically important traditional cheese in Turkey (Akin, Aydemir, Kocak, & Yildiz, 2003). As this cheese is usually produced by traditional methods, problems such as non-uniform quality, and flavour and texture defects are often encountered.…”

The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese

“…Examination of this table revealed that the addition of lipase had no significant effect on total solids, salt, fat, total nitrogen, pH and titratable acidity of the resultant cheeses. Similarly, several researchers (Nasr, 1983;Aydemir, Akin, & Koçak, 2001;Akın, Aydemir, Koçak, & Yıldız, 2003) have reported that the use of lipase had no significant effect on the gross composition of cheese during the ripening period, but Bedel and Kilic (2000) have reported that the use of enzyme in Tulum cheese had significant effect on the gross composition. Because of water lose from goat skin pores.…”

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

“…It is made from heattreated milk ripened slowly to improve flavor (Akın et al, 2003). In this study, the homogenization of cream was used as a processing tool at the industrial level, in order to reduce the ripening time for economic reasons.…”