Changes of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripening

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dc.contributor.authorAkın, Nihat
dc.contributor.authorAydemir, Serdar
dc.contributor.authorKoçak, Celalettin
dc.contributor.authorYıldız, Mehmet Ali
dc.date.accessioned2020-03-26T16:45:29Z
dc.date.available2020-03-26T16:45:29Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100 l milk and white pickled cheese was made from this milk. The main components (total solids, fat, total nitrogen, salt and titratable acidity), pH and free fatty acids were analysed in cheese samples after 1, 10, 20 and 30 days of ripening. The main components and pH of cheese samples were not significantly affected by the addition of pregastric lipase levels. Generally, when the pregastiric lipase levels increased, volatile free fatty acids (VFFAs) and free fatty acids (FFAs) also significantly increased (P<0.05). Generally, sensory scores (appearance, flouvour, body and texture and odour) were significantly higher in both 4 g/100 l treated milk added and after 20 days ripening (P < 0.05).en_US
dc.identifier.citationAkın, N., Aydemir, S., Koçak, C., Yıldız, M. A., (2003). Changes of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripening. Food Chemistry, (80), 77-83. Doi: 10.1016/S0308-8146(02)00242-X
dc.identifier.doi10.1016/S0308-8146(02)00242-Xen_US
dc.identifier.endpage83en_US
dc.identifier.issn0308-8146en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage77en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0308-8146(02)00242-X
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18390
dc.identifier.volume80en_US
dc.identifier.wosWOS:000179800400012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkın, Nihat
dc.institutionauthorYıldız, Mehmet Ali
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectWhite Pickled Cheeseen_US
dc.subjectPregastric Lipaseen_US
dc.subjectSensory Evaluationen_US
dc.subjectFree Fatty Acidsen_US
dc.titleChanges of Free Fatty Acid Contents and Sensory Properties of White Pickled Cheese During Ripeningen_US
dc.typeArticleen_US

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