The effect of using different starter culture combinations on organic and fatty acid compositions of mihaliç cheese

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dc.contributor.authorÖzer E.
dc.contributor.authorKesenkaş H.
dc.date.accessioned2019-10-27T08:03:16Z
dc.date.available2019-10-27T08:03:16Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe objective of this study was to assess the influence of three different starter culture combinations and two scalding temperatures on the organic and fatty acid compositions of pasteurized Mihaliç cheeses. For this purpose, starter culture combinations consisting of Propionibacterium freudenreichii, Streptococcus thermophilus, Lactobacillus helveticus, and Leuconostoc mesenteroides subsp. cremoris were used. Two scalding temperatures, 40 °C or 45 °C, were used for cheeses with the same culture combination. Samples were evaluated in terms of organic and fatty acid compositions during 90 days of ripening. Eye formation, which is a characteristic feature of Mihaliç cheese, was seen in all cheese samples. Propionic and lactic acids were the most abundant organic acids detected in the cheeses. The most abundant saturated fatty acid was palmitic acid, followed by myristic and stearic acids. Oleic acid content was the highest among total unsaturated fatty acids. The control cheese had lower levels of short-chain fatty acids, which contribute directly to the cheese flavour. © 2017 Akadémiai Kiadó, Budapest.en_US
dc.description.sponsorshipThis study was supported financially by the Ege University Scientific Research Fund. --en_US
dc.identifier.doi10.1556/066.2017.46.4.12
dc.identifier.endpage500en_US
dc.identifier.issn0139-3006
dc.identifier.issn0139-3006en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage492en_US
dc.identifier.urihttps://doi.org/10.1556/066.2017.46.4.12
dc.identifier.urihttps://hdl.handle.net/11454/25329
dc.identifier.volume46en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Rt.en_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty acidsen_US
dc.subjectMihaliç cheeseen_US
dc.subjectOrganic acidsen_US
dc.subjectStarter cultureen_US
dc.titleThe effect of using different starter culture combinations on organic and fatty acid compositions of mihaliç cheeseen_US
dc.typeArticleen_US

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