PHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILK

被引：0

作者：

Kesenkas, H. ^{[1
]}

Dinkci, N. ^{[1
]}

Seckin, K. ^{[2
]}

Gursoy, O. ^{[3
]}

Kinik, O. ^{[1
]}

机构：

[1] Ege Univ, Dept Dairy Technol, Fac Agr, Izmir, Turkey

[2] Celal Bayar Univ, Dept Food Engn, Fac Engn, Manisa, Turkey

[3] Mehmet Akif Ersoy Univ, Dept Food Engn, Fac Engn & Architecture, Burdur, Turkey

来源：

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE | 2012年 / 18卷 / 05期

关键词：

Telli cheese; proteolysis; lipolysis; organic acids; fatty acids; texture; PARMIGIANO-REGGIANO CHEESE; ORGANIC-ACIDS; CHEDDAR CHEESE; EWES MILK; HARD CHEESE; PROTEOLYSIS; RAW; STORAGE;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Telli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.

引用

页码：763 / 770

页数：8

共 50 条

[1] Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures
Dimitreli, Georgia
Exarhopoulos, Stylianos
Antoniou, Kleio K.
Zotos, Anastasios
Bampidis, Vasileios A.
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2017, 70 (04) : 506 - 513
[2] A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese
Dervisoglu, M.
Tarakci, Z.
Aydemir, O.
Temiz, H.
Yazici, F.
[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (02) : 358 - 367
[3] Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
Elsamani, Mohamed O.
Habbani, Siddig S.
Babiker, Elfadil E.
Ahmed, Isam A. Mohamed
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) : 553 - 559
[4] PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PROCESSED CHEESE SPREADS MADE WITH THE ADDITION OF CHEESE BASE OBTAINED FROM UF MILK RETENTATES
Kycia, Katarzyna
Pluta, Antoni
Zmarlicki, Stanislaw
[J]. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2006, 15-56 : 113 - 118
[5] Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
Ercan, D.
Korel, F.
Yuceer, Y. Karagul
Kinik, O.
[J]. JOURNAL OF DAIRY SCIENCE, 2011, 94 (09) : 4300 - 4312
[6] PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF BALADI, A TRADITIONAL JORDANIAN CHEESE MADE FROM RAW SHEEP MILK
Hadadin, J.
Al-Tahiri, R.
[J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2010, 22 (01) : 60 - 68
[7] Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture
do Egypto Queiroga, Rita de Cassia Ramos
Santos, Barbara Melo
Pereira Gomes, Ana Maria
Monteiro, Maria Joao
Teixeira, Susana Maria
de Souza, Evandro Leite
Dias Pereira, Carlos Jose
Estevez Pintado, Maria Manuela
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 50 (02) : 538 - 544
[8] Microbiological and physicochemical characterisation of Canestrello Pugliese cheese, a traditional Apulian cheese made from cows' milk
D'Amato, Daniella
Sinigaglia, Milena
Corbo, Maria Rosaria
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2008, 63 (02) : 61 - 67
[9] TEXTURAL PROPERTIES OF CHEDDAR CHEESE MADE FROM MILK CONCENTRATED BY ULTRAFILTRATION
PABAN, S
GULLETT, EA
HILL, AR
FERRIER, LK
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (04): : 361 - 361
[10] Chemical, textural and sensory properties of fresh Turkish Kashar cheese
Koca, N.
Metin, M.
Alvarez, V. B.
[J]. JOURNAL OF ANIMAL SCIENCE, 2005, 83 : 15 - 15

← 1 2 3 4 5 →