Araştırma Makalesi
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Investigation of Changes in Proteolysis and Lipolysis of Traditional Çanak Cheese Maturing Under the Soil

Yıl 2022, Cilt: 6 Sayı: 2, 91 - 98, 30.09.2022

Öz

Çanak cheese which is matured in earthen were containers, is a common cheese type produced widely in Yozgat province of Turkey. Thirty Çanak cheese samples were investigated for routine chemical composition, lipolysis, proteolysis, and free fatty acids (FFAs). Dry matter, salt, salt in dry matter, fat, fat in dry matter, and acidity values in the analyzed samples were determined to be between 45.01 and 66.27 %; 2.11 and 8.89 %; 3.70 and 19.76 %; 13.00 and 40.00 %; 26.23 and 69.30 % and, 0.05 and 0.25%, respectively. WSN, TCA-SN, PTA-SN and lipolysis values were detected to be high in Çanak cheeses. Also, C14, C16, and C18:1 fatty acids were found to be higher than other fatty acids in all cheese samples.

Kaynakça

  • Akyuz N, Gulumser S, 1984. Production, composition and maturation of Yozgat Çanak cheese. The Journal of Food 9: 231-236.
  • AOAC, 2000. Official methods of analysis of the association of official analytical chemists 17th Ed.;Association of official analytical chemistry; Washington, DC, p. 1-88.
  • Atasoy AF, Yetismeyen A, Turkoglu H, Ozer B, 2008. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 19: 278-285.
  • Atasoy AF, Turkoglu H, 2008. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry 110: 598–604. doi:10.1016/j.foodchem.2008.02.046.
  • Atasoy AF, Turkoglu H, 2009. Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows; milk with mesophilic or thermophilic cultures during ripening. Food Chemistry, 115, 71–78. doi:10.1016/j.foodchem. 2008. 11.061
  • Battistotti B, Corradini C, 1993. Italian cheese. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology (2nd ed.), Vol. 2 (pp. 221–243). London: Chapman & Hall.
  • Bütikofer U, Ruegg M, Ardö Y, 1993. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. LWT-Food Science and Technology 26:271-275.
  • Cakır I, Coskun H, Akoglu IT, Isleyen FM, Kiralan M, Bayrak A, 2009. Introducing a traditional dairy product Keş: Chemical, microbiological and sensorial properties and fatty acid composition. Journal of Food, Agriculture and Environment, 7, 116-119.
  • Cantor, M.D., van den Tempel, T., Hansen, T.K., Ardö, Y. 2004. Blue cheese (175-198). In P. F. Fox, P.L.H. McSweney, T.M. Cogan, T.P. Guinee (Ed.). Cheese: Chemistry, Physics and Microbiology, Vol. 1, Elsevier Academic Press, London.
  • Case, R.A., Bradley, R.L., Williams, R.R. (1985). Chemical and physical methods. In Richardson, G.H. (ed.). Standard Methods for the Examination of Dairy Products. 15th edn. American Public Health Association, Washington, pp. 327-402.
  • Cinbas T, Kilic M, 2006. Proteolysis and lipolysis in White cheeses manufactured by two different production methods. International Journal of Food Science and Technology 41: 530-537.
  • Coskun S, Konar A, Guven M, 2002. The effects of milk fat content and heat treatment on clot on the properties of cube cheese. Journal of Cukurova University Faculty of Agriculture 17:668-670.
  • Coskun, H. 2005. Otlu Peynir. Gıda Teknolojisi Derneği Yayınları No:31, Bolu, s.1-25.
  • De la Fuente MA, Fontecha J, Jularez M, 1993. Fatty acid composition of the triglyceride and fatty acid fractions in different cows-, ewes- and goats-milk cheeses. Zeitschrift fur Lebensl Unter und Forsch, 196, 155–158.
  • Deeth HC, Fitz-Gerald CH, Snow AJ, 1983. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zealand Journal of Dairy Science and Technology, 18, 13-20.
  • Di Cagno R, Banks J, Sheehan L, Fox PF, Brechany EY, Corsetti A, Gobbetti M, 2003. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses. International Dairy Journal, 13, 961–972. doi: 10.1016/S0958-6946(03)00145-6.
  • Draper NR, Smith H, 1998. Applied Regression Analysis. Third Edition John Wiley and Sons, NewYork.
  • Durmaz H, Tarakcı Z, Sagun E, Aygun O, 2004. Research on the chemical and sensory properties of Sürk. Fırat University Journal of Health Science, 18: 85-90.
  • Ercan D, Korel F, Karagul Yuceer Y, Kınık O, 2012. Physicochemacal, texturel, volatile and sensory profiles of traditional Sepet cheese. Journal of Dairy Science 94: 4300-4312.
  • Fox PF, 1988. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72: 1379-1400.
  • Fox PF, Law J, McSweeney PLH, Wallace J, 1993. Biochemistry of cheese ripening. In P. F. Fox (Ed.), Cheese: chemistry, physics and microbiology (Vol. 1). London: Chapman and Hall.
  • Fox PF, Law J, McSweeney PLH, Wallace J, 1999. Biochemistry of cheese ripening. In PF. Fox (Ed.), Cheese: chemistry, physics and microbiology. General aspects, Vol. 1 (pp. 389–438). Gaithersburg, MD: Aspen Publishers, Inc.
  • Fusaro I, Giammarco M, Chincarini M, Odintsov Vaintrub M, Formigoni A, Mammi LME, Vignola G, 2019. Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets. International Journal of Dairy Technology, 72(3), 427-434.
  • Georgala A, Moschopoulou E, Aktypis A, Massouras T, Zoidou E, Kandarakis I, Anifantakis E, 2016. Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chemistry, 93, 73–80.
  • Guler Z, Uraz T, 2003. Proteolytic and lipolytic composition of Tulum cheese. Milchwissenschaft 58: 502–505.
  • Guven M, Karaca BO, 2004. The production technique and properties of the Küp cheeses produced in Yozgat region. Traditional Foods Symposium, Yuzuncu Yıl University, Van.
  • Hayaloglu AA, Ozer BH, Fox PF, 2008. Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Science and Technology 88: 225–244. doi:10.1051/ dst:2007014.
  • Hayaloglu AA, Karabulut I. 2013. Primary and secondary proteolysis in eleven Turkish cheese varieties. International journal of food properties 16(8): 1663-1675.
  • Ivanova SI, Nacheva D, Miteva K, Tsvetkov T. 2009. Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese. Bulgarian Journal of Agricultural Science 15: 494-500.
  • IDF, 1979. Cheese and Processed Cheese Products/Determination of Chloride Content. Potentiometric Titration method. Standard 17, Brussels.
  • IDF 1982. Determination of the total solid content (cheese and processed cheese). IDF Standard 4A, Brussels: International Dairy Federation.
  • IDF 1993. Milk- Determination of Nitrogen content. Part 1: Kjeldahl method and Part 2: Block-digestion method (Macro method), IDF Standard 20B, Brussels, Belgium.
  • IDF 1997. Milk and milk products: Determination of fat content (general guidance on the use of butyrometric method) IDF Standard, 152 A. Brussels, Belgium.
  • Kamber T, 2008a. The Traditional Cheeses of Turkey: The Aegean Region. Food Reviews International 24: 39-61.
  • Kamber U, 2008b. The Traditional cheeses of Turkey: cheeses common to all regions. Food Reviews International 24: 1-38.
  • Kinik O, Ergullu E, Akbulut N, 1999. A Study on the production and some characteristics of Sepet cheese. The Journal of Food 24: 151-161.
  • Kirdar SS, Kursun O, 2011. Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese. Journal of Animal and Veterinary Advances 10: 2511-2515.
  • Kocak C, Aydınoglu G, Uslu K, 1997. Ankara piyasasında satılan Dil peynirlerinin proteoliz düzeyi üzerinde bir araştırma. Gıda 22 (4): 251-255.
  • Kondyli E, Katsiari MC, 2001. Differences in lipolysis of Greek hard cheeses made from sheep’s, goat’s or cow’s milk. Milchwissenschaft 56: 444-446.
  • Kondyli E, Katsiari MC, Masouras T, Voutsinas LP, 2002. Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture. Food Chemistry 79:199–205.
  • Mallatou H, Pappa E, Massouras T, 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’and goats’ milk. International Dairy Journal 13:211–219.
  • Ozer B, Kirmaci HA, Hayaloglu AA, Akçelik M, Akkoç N, 2011. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white brined cheese (Beyaz peynir) on the fatty acid and volatile content. International Journal of Dairy Technology 64:494-501.
  • Ozer E, Kesenkaş H, 2019. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. Journal of food science and technology 56(3): 1202-1211.
  • Perotti MC, Bernal SM, Meinardi CA, Zalazar CA, 2005. Free fatty acids profiles of Reggianito Argentino cheese produced with different starters. International Dairy Journal 15:1150–1155.
  • Prasad N, Alvarez VB, 1999. Effect of salt and chymosin on the physico-chemical properties of Feta cheese during ripening. Journal of Dairy Science 82: 1061–1067.
  • Polat G, Yetismeyen A, 2004. Determination of microbiological, chemical and sensory properties of Civil cheeses sold in Ankara market. Van: Traditional Foods Symposium, Yüzüncü Yıl University.
  • Salum P, Govce G, Kendirci P, Bas D, Erbay Z, 2018. Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey. International Dairy Journal 87: 26-36.
  • Serrapica F, Masucci F, Di Francia A, Napolitano F, Braghieri A, Esposito G, Romano R, 2020. Seasonal variation of chemical composition, fatty acid profile, and sensory properties of a mountain Pecorino cheese. Foods 9(8): 1091.
  • Tarakci Z, Coskun H, Tuncturk Y, 2004. Some properties of Fresh and ripened Herby cheese, a traditional Variety produced in Turkey. Food Technology and Biotechnology 42:47-50.
  • Tuncturk Y, 1996. Kaşar Peynirinin Starter Kültür, Proteinaz ve Lipaz Enzimleri İlavesiyle Hızlı Olgunlaştırılması Üzerinde Bir Araştırma (doktora tezi, basılmamış). YYÜ Fen Bilimleri Enstitüsü, 140s, Van.
  • Tuncturk Y, Ocak E, Kose S, 2014. Farklı süt türlerinden üretilen Van Otlu peynirlerinin fiziksel ve kimyasal özellikleri ile proteoliz profillerinde olgunlaşma sürecinde meydana gelen değişimler. Gıda 39(3): 163-170.
  • Thomas TD, Pearce KN, 1981. Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 16:253-259.
  • Turkish Food Codex. (2015). Cheese communiqué Official Gazette No: 2015/6 Number: 29261.
  • Turkish Standards (TS), 2006. White cheese standard. TS 591. Ankara, Türkiye: Turkish Standards Institute.
  • Turkoglu H, 2011. Free fatty acid composition and sensory characteristics of Orgu cheese. Scientific Research and Essays 6: 1555–1560. doi:10.5897/SRE10.712
  • Ucuncu M, 2004. Cheese Technology from A to Z. Izmir: Meta Edition.
  • Walstra P, Noomen A, Geurts TJ, 1993. Dutch-type varieties. In P. F. Fox (Ed.) (2nd ed.. Cheese: Chemistry, physics and microbiology (Vol. 2, pp. 39–82). London: Chapman & Hall.
  • Woo AH, Kollodge S, Lindsay RC, 1984. Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science 67:874–878.
  • Yilmaz G, Ahmet A, Akin N, 2005. The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese. Journal of Food Engineering 69: 269-274. doi:10.1016/j.jfoodeng.2004.08. 017.
Yıl 2022, Cilt: 6 Sayı: 2, 91 - 98, 30.09.2022

Öz

Kaynakça

  • Akyuz N, Gulumser S, 1984. Production, composition and maturation of Yozgat Çanak cheese. The Journal of Food 9: 231-236.
  • AOAC, 2000. Official methods of analysis of the association of official analytical chemists 17th Ed.;Association of official analytical chemistry; Washington, DC, p. 1-88.
  • Atasoy AF, Yetismeyen A, Turkoglu H, Ozer B, 2008. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 19: 278-285.
  • Atasoy AF, Turkoglu H, 2008. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry 110: 598–604. doi:10.1016/j.foodchem.2008.02.046.
  • Atasoy AF, Turkoglu H, 2009. Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows; milk with mesophilic or thermophilic cultures during ripening. Food Chemistry, 115, 71–78. doi:10.1016/j.foodchem. 2008. 11.061
  • Battistotti B, Corradini C, 1993. Italian cheese. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology (2nd ed.), Vol. 2 (pp. 221–243). London: Chapman & Hall.
  • Bütikofer U, Ruegg M, Ardö Y, 1993. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. LWT-Food Science and Technology 26:271-275.
  • Cakır I, Coskun H, Akoglu IT, Isleyen FM, Kiralan M, Bayrak A, 2009. Introducing a traditional dairy product Keş: Chemical, microbiological and sensorial properties and fatty acid composition. Journal of Food, Agriculture and Environment, 7, 116-119.
  • Cantor, M.D., van den Tempel, T., Hansen, T.K., Ardö, Y. 2004. Blue cheese (175-198). In P. F. Fox, P.L.H. McSweney, T.M. Cogan, T.P. Guinee (Ed.). Cheese: Chemistry, Physics and Microbiology, Vol. 1, Elsevier Academic Press, London.
  • Case, R.A., Bradley, R.L., Williams, R.R. (1985). Chemical and physical methods. In Richardson, G.H. (ed.). Standard Methods for the Examination of Dairy Products. 15th edn. American Public Health Association, Washington, pp. 327-402.
  • Cinbas T, Kilic M, 2006. Proteolysis and lipolysis in White cheeses manufactured by two different production methods. International Journal of Food Science and Technology 41: 530-537.
  • Coskun S, Konar A, Guven M, 2002. The effects of milk fat content and heat treatment on clot on the properties of cube cheese. Journal of Cukurova University Faculty of Agriculture 17:668-670.
  • Coskun, H. 2005. Otlu Peynir. Gıda Teknolojisi Derneği Yayınları No:31, Bolu, s.1-25.
  • De la Fuente MA, Fontecha J, Jularez M, 1993. Fatty acid composition of the triglyceride and fatty acid fractions in different cows-, ewes- and goats-milk cheeses. Zeitschrift fur Lebensl Unter und Forsch, 196, 155–158.
  • Deeth HC, Fitz-Gerald CH, Snow AJ, 1983. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zealand Journal of Dairy Science and Technology, 18, 13-20.
  • Di Cagno R, Banks J, Sheehan L, Fox PF, Brechany EY, Corsetti A, Gobbetti M, 2003. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses. International Dairy Journal, 13, 961–972. doi: 10.1016/S0958-6946(03)00145-6.
  • Draper NR, Smith H, 1998. Applied Regression Analysis. Third Edition John Wiley and Sons, NewYork.
  • Durmaz H, Tarakcı Z, Sagun E, Aygun O, 2004. Research on the chemical and sensory properties of Sürk. Fırat University Journal of Health Science, 18: 85-90.
  • Ercan D, Korel F, Karagul Yuceer Y, Kınık O, 2012. Physicochemacal, texturel, volatile and sensory profiles of traditional Sepet cheese. Journal of Dairy Science 94: 4300-4312.
  • Fox PF, 1988. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72: 1379-1400.
  • Fox PF, Law J, McSweeney PLH, Wallace J, 1993. Biochemistry of cheese ripening. In P. F. Fox (Ed.), Cheese: chemistry, physics and microbiology (Vol. 1). London: Chapman and Hall.
  • Fox PF, Law J, McSweeney PLH, Wallace J, 1999. Biochemistry of cheese ripening. In PF. Fox (Ed.), Cheese: chemistry, physics and microbiology. General aspects, Vol. 1 (pp. 389–438). Gaithersburg, MD: Aspen Publishers, Inc.
  • Fusaro I, Giammarco M, Chincarini M, Odintsov Vaintrub M, Formigoni A, Mammi LME, Vignola G, 2019. Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets. International Journal of Dairy Technology, 72(3), 427-434.
  • Georgala A, Moschopoulou E, Aktypis A, Massouras T, Zoidou E, Kandarakis I, Anifantakis E, 2016. Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chemistry, 93, 73–80.
  • Guler Z, Uraz T, 2003. Proteolytic and lipolytic composition of Tulum cheese. Milchwissenschaft 58: 502–505.
  • Guven M, Karaca BO, 2004. The production technique and properties of the Küp cheeses produced in Yozgat region. Traditional Foods Symposium, Yuzuncu Yıl University, Van.
  • Hayaloglu AA, Ozer BH, Fox PF, 2008. Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Science and Technology 88: 225–244. doi:10.1051/ dst:2007014.
  • Hayaloglu AA, Karabulut I. 2013. Primary and secondary proteolysis in eleven Turkish cheese varieties. International journal of food properties 16(8): 1663-1675.
  • Ivanova SI, Nacheva D, Miteva K, Tsvetkov T. 2009. Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese. Bulgarian Journal of Agricultural Science 15: 494-500.
  • IDF, 1979. Cheese and Processed Cheese Products/Determination of Chloride Content. Potentiometric Titration method. Standard 17, Brussels.
  • IDF 1982. Determination of the total solid content (cheese and processed cheese). IDF Standard 4A, Brussels: International Dairy Federation.
  • IDF 1993. Milk- Determination of Nitrogen content. Part 1: Kjeldahl method and Part 2: Block-digestion method (Macro method), IDF Standard 20B, Brussels, Belgium.
  • IDF 1997. Milk and milk products: Determination of fat content (general guidance on the use of butyrometric method) IDF Standard, 152 A. Brussels, Belgium.
  • Kamber T, 2008a. The Traditional Cheeses of Turkey: The Aegean Region. Food Reviews International 24: 39-61.
  • Kamber U, 2008b. The Traditional cheeses of Turkey: cheeses common to all regions. Food Reviews International 24: 1-38.
  • Kinik O, Ergullu E, Akbulut N, 1999. A Study on the production and some characteristics of Sepet cheese. The Journal of Food 24: 151-161.
  • Kirdar SS, Kursun O, 2011. Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese. Journal of Animal and Veterinary Advances 10: 2511-2515.
  • Kocak C, Aydınoglu G, Uslu K, 1997. Ankara piyasasında satılan Dil peynirlerinin proteoliz düzeyi üzerinde bir araştırma. Gıda 22 (4): 251-255.
  • Kondyli E, Katsiari MC, 2001. Differences in lipolysis of Greek hard cheeses made from sheep’s, goat’s or cow’s milk. Milchwissenschaft 56: 444-446.
  • Kondyli E, Katsiari MC, Masouras T, Voutsinas LP, 2002. Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture. Food Chemistry 79:199–205.
  • Mallatou H, Pappa E, Massouras T, 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’and goats’ milk. International Dairy Journal 13:211–219.
  • Ozer B, Kirmaci HA, Hayaloglu AA, Akçelik M, Akkoç N, 2011. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white brined cheese (Beyaz peynir) on the fatty acid and volatile content. International Journal of Dairy Technology 64:494-501.
  • Ozer E, Kesenkaş H, 2019. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. Journal of food science and technology 56(3): 1202-1211.
  • Perotti MC, Bernal SM, Meinardi CA, Zalazar CA, 2005. Free fatty acids profiles of Reggianito Argentino cheese produced with different starters. International Dairy Journal 15:1150–1155.
  • Prasad N, Alvarez VB, 1999. Effect of salt and chymosin on the physico-chemical properties of Feta cheese during ripening. Journal of Dairy Science 82: 1061–1067.
  • Polat G, Yetismeyen A, 2004. Determination of microbiological, chemical and sensory properties of Civil cheeses sold in Ankara market. Van: Traditional Foods Symposium, Yüzüncü Yıl University.
  • Salum P, Govce G, Kendirci P, Bas D, Erbay Z, 2018. Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey. International Dairy Journal 87: 26-36.
  • Serrapica F, Masucci F, Di Francia A, Napolitano F, Braghieri A, Esposito G, Romano R, 2020. Seasonal variation of chemical composition, fatty acid profile, and sensory properties of a mountain Pecorino cheese. Foods 9(8): 1091.
  • Tarakci Z, Coskun H, Tuncturk Y, 2004. Some properties of Fresh and ripened Herby cheese, a traditional Variety produced in Turkey. Food Technology and Biotechnology 42:47-50.
  • Tuncturk Y, 1996. Kaşar Peynirinin Starter Kültür, Proteinaz ve Lipaz Enzimleri İlavesiyle Hızlı Olgunlaştırılması Üzerinde Bir Araştırma (doktora tezi, basılmamış). YYÜ Fen Bilimleri Enstitüsü, 140s, Van.
  • Tuncturk Y, Ocak E, Kose S, 2014. Farklı süt türlerinden üretilen Van Otlu peynirlerinin fiziksel ve kimyasal özellikleri ile proteoliz profillerinde olgunlaşma sürecinde meydana gelen değişimler. Gıda 39(3): 163-170.
  • Thomas TD, Pearce KN, 1981. Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 16:253-259.
  • Turkish Food Codex. (2015). Cheese communiqué Official Gazette No: 2015/6 Number: 29261.
  • Turkish Standards (TS), 2006. White cheese standard. TS 591. Ankara, Türkiye: Turkish Standards Institute.
  • Turkoglu H, 2011. Free fatty acid composition and sensory characteristics of Orgu cheese. Scientific Research and Essays 6: 1555–1560. doi:10.5897/SRE10.712
  • Ucuncu M, 2004. Cheese Technology from A to Z. Izmir: Meta Edition.
  • Walstra P, Noomen A, Geurts TJ, 1993. Dutch-type varieties. In P. F. Fox (Ed.) (2nd ed.. Cheese: Chemistry, physics and microbiology (Vol. 2, pp. 39–82). London: Chapman & Hall.
  • Woo AH, Kollodge S, Lindsay RC, 1984. Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science 67:874–878.
  • Yilmaz G, Ahmet A, Akin N, 2005. The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese. Journal of Food Engineering 69: 269-274. doi:10.1016/j.jfoodeng.2004.08. 017.
Toplam 59 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Araştırma Makaleleri
Yazarlar

Seval Seval Kırdar 0000-0003-4836-7496

Şenol Köse 0000-0003-0599-6030

Erken Görünüm Tarihi 30 Eylül 2022
Yayımlanma Tarihi 30 Eylül 2022
Kabul Tarihi 11 Eylül 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 2

Kaynak Göster

APA Kırdar, S. S., & Köse, Ş. (2022). Investigation of Changes in Proteolysis and Lipolysis of Traditional Çanak Cheese Maturing Under the Soil. Bilge International Journal of Science and Technology Research, 6(2), 91-98.