Effect of Lipase Enzyme on the Ripening of White Pickled Cheese

Basit Öğe Kaydı
dc.contributor.authorAydemir, Serdar
dc.contributor.authorAkın, Nihat
dc.contributor.authorKoçak, Celalettin
dc.date.accessioned2020-03-26T16:37:04Z
dc.date.available2020-03-26T16:37:04Z
dc.date.issued2001
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0, 5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C-2-C-18:1) were analysed in the samples during 1-90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (p <0.01) during the ripening period Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.en_US
dc.identifier.citationAkın, N., Aydemir, S., Koçak, C., (2001). Effect of Lipase Enzyme on the Ripening of White Pickled Cheese. Journal of Food Lipids, 8(3), 205-213. Doi:10.1111/j.1745-4522.2001.tb00196.x
dc.identifier.doi10.1111/j.1745-4522.2001.tb00196.xen_US
dc.identifier.endpage213en_US
dc.identifier.issn1065-7258en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage205en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4522.2001.tb00196.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17526
dc.identifier.volume8en_US
dc.identifier.wosWOS:000171454500005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkın, Nihat
dc.language.isoenen_US
dc.publisherFOOD NUTRITION PRESS INCen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of Lipase Enzyme on the Ripening of White Pickled Cheeseen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Journal of Food Lipids - 2007 - AYDEMIR - EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE.pdf
Boyut:
481.31 KB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu