Lipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripening

In this study physicochemical properties, fatty acid profile and sensory characteristics were determined throughout of ripening of Tulum cheese produced by using raw and pasteurized goat's milk. In the first production method, traditional production type was used; for this reason, raw milk was used for cheeses. In the second method, milks on which heat treatment was made (60 +/- 2 degrees C 10 min.) were used. Major fatty acids in Tulum cheeses were determined to be palmitic (28.11-29.86%), oleic (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). During storage period, tridecylic, arachidic and behenic acid in Tulum cheeses were determined to be at minor levels. Short, medium and long-chain fatty acids in Tulum cheeses were determined to be respectively 15.08-22.51%, 39.13-42.62% and 30.92-38.56, and they were higher in the group produced from raw milk. Conjugated linoelic acid (CIA), which decreased according to heat treatment on milk, was determined to be 0.46-1.34%. Taste and aroma of Tulum cheeses produced from raw milk were more appreciated over storage period. Flavor quality of cheese developed in the last periods of ripening. Mouth feeling of cheeses was described to be good during ripening period; cheeses produced from raw milk were liked more in terms of this parameter. (C) 2014 Elsevier B.V. All rights reserved.