The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Temiz, Hasan; Tarakçı, Zekai; Aykut, Umut; Turhan, Sadettin

doi:10.1111/j.1471-0307.2008.00450.x

Cited by 8 publications

(10 citation statements)

References 38 publications

(59 reference statements)

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“…Lipolysis results in the formation of free fatty acids (FFAs), and statistically significant (P < 0.05) changes were recorded between control and cheese samples belonging EG I, where herb extract added in cheese body. Two groups of authors reported very similar results for 20 traditional Turkish ripened herby cheese [13,34]. By comparing the results of our testing with the results that are obtained in specific characteristics of Pirotski Kachkaval study [35,36] minor differences were observed in mean values of chemical parameters (lower total solids and fat content and higher content of fat in total solids), and protein content is very similar.…”

Section: Physicochemical Analyses Of Pirotski Kachkavalsupporting

confidence: 76%

Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

Kurčubić¹,

Vujic²,

Ilicic

et al. 2015

Hem Ind

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The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski Kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski Kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P > 0.05).

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Section: Physicochemical Analyses Of Pirotski Kachkavalsupporting

confidence: 76%

Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

Kurčubić¹,

Vujic²,

Ilicic

et al. 2015

Hem Ind

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“…These findings were similar to that reported by Kaya () in Gaziantep cheese, Temiz et al . () in herby cheese and Westermann et al . () in cream cheese.…”

Section: Resultsmentioning

confidence: 87%

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Şengül

Erkaya

Dervişoğlu

et al. 2014

Int J of Dairy Tech

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In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese samples. The peroxide values (PV) of the cheeses increased significantly (P < 0.05) during ripening and the cheese made with calf rennet had the highest PV. Proteolysis in the cheeses increased as the ripening time increased. a s1 -casein and b-casein degradation was higher in cheeses manufactured with R. miehei protease. Cheeses made with calf rennet were significantly (P < 0.05) harder, more adhesive, more cohesive and more resilient than those made with microbial rennet.

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“…Different salt concentrations and brining time are the most important factors affecting the salt content of cheese. [32] Maximum protein content was found to be 24.63% (CHS1) while the minimum was 18.64% (CHS9). The highest protein content of CHS1 could be attributed to higher dry matter content.…”

Section: Composition Of Mihalic Cheesementioning

confidence: 96%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Cited by 8 publications

References 38 publications

Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Physicochemical and Sensory Properties of Mihalic Cheese

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