Proteolysis in golot cheese

Yazıcı, Fehmi; Dervişoğlu, Muhammet

doi:10.1556/aalim.31.2002.3.11

Cited by 2 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1). The b-CN hydrolysis was found between 38.51-66.24% and an average of 52.24% in ripened Herby cheeses, [33] between 18.3-22.4% Kulek cheeses ripened for 90 days, [31] between 12.2-26% in Golot cheeses, [34] and between 18.2-24.3% in Civil cheeses ripened for 180 days. [17] The g-casein and other peptides fractions were found to be 0.66-47.87% and an average of 14.49% in Herby cheese, [33] 11.20-35.10% and an average of 19.38% in Civil cheese, [30] 44.9-60.2% in Civil cheeses ripened for 180 days.…”

Section: Nitrogen and Casein Fractionsmentioning

confidence: 99%

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervişoğlu

Tarakçı

Aydemir

et al. 2009

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Kes, a traditional Turkish dairy product, is commonly produced in the northernAnatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 ± 6.07, 8.79 ± 2.84, 15.78 ± 5.39, 3.22 ± 1.35, 5.68 ± 2.19, 4.31 ± 1.29 g/100 g cheese, and 4.75 ± 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79-28.53, 1.67-23.24, and 0.44-17.56%, respectively. SDS-PAGE showed that both a s -CN and b-CN fractions were not completely hydrolyzed in all Kes cheese samples. a s -CN, b-CN, and g-casein and other peptides fractions determined as 34.57 ± 5.21, 33.74 ± 4.21, and 31.37 ± 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered.

show abstract

Section: Nitrogen and Casein Fractionsmentioning

confidence: 99%

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervişoğlu

Tarakçı

Aydemir

et al. 2009

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…There are few studies that describe the main chemical, biochemical, and microbiological properties of Golot cheese (Caglar et al, 1998;Tuncturk and Ozdemir, 2005;Yazici and Dervisoglu, 2002). The aim of our study was to use molecular methods to determine the filamentous fungi associated with ripened Golot cheese.…”

Section: Introductionmentioning

confidence: 99%

Türkiye'de Rize-Ardeşen Yaylalarının Golot Peyniri ile İlişkili Filamentli Funguslar

Metin¹

2020

European Journal of Science and Technology

View full text Add to dashboard Cite

The aim of this study was to identify the filamentous fungi associated with the Golot cheese produced in Ardesen, Rize Province, East Black Sea region, Turkey by using molecular methods. Sixteen fungi were isolated from seven cheese samples and subjected to sequencing analysis using different fungal DNA barcodes. The first marker used, internal transcribed spacer (ITS), allowed identification of Geotrichum candidum and Penicillium roqueforti. The other isolates, defined as Penicillium and Cladosporium, could be identified only at the genus level using ITS; therefore, the beta-tubulin (benA) gene and the microsatellite PC4 markers were used to define the remaining Penicillium isolates as P. biforme and P. solitum. The Cladosporium isolate was identified as C. macrocarpum by analysis using benA and translation elongation factor 1-α (tef1) genes. The most common species associated with Golot cheeses were determined to be P. biforme (56%) and G. candidum (25%). Previously unknown sequences of P. solitum PC4 and C. macrocarpum tef1, and a longer version of C. macrocarpum benA were submitted to GenBank.

show abstract

Proteolysis in golot cheese

Abstract: In this research, the degree of proteolysis and correlations among the casein fractions, pH, soluble nitrogen, and ripening index in Golot cheese were investigated. The range and mean values of α s -, β-, γ-caseins, pH, and ripening index were found to be 56.

Cited by 2 publications

References 13 publications

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Türkiye'de Rize-Ardeşen Yaylalarının Golot Peyniri ile İlişkili Filamentli Funguslar

Contact Info

Product

Resources

About