Physicochemical, biochemical, textural and sensory properties of telli cheese - A traditional Turkish cheese made from cow milk
Küçük Resim Yok
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Fatty acids, Lipolysis, Organic acids, Proteolysis, Telli cheese, Texture
Kaynak
Bulgarian Journal of Agricultural Science
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
18
Sayı
5
