Effects of Penicillium roqueforti and whey cheese on gross composition microbiology and proteolysis of mould ripened Civil cheese during ripening
Yazarlar (6)
Prof. Dr. Songul Cakmakci Atatürk Üniversitesi, Türkiye
Ali A. Hayaloglu
Inönü Üniversitesi, Türkiye
Inönü Üniversitesi, Türkiye
Prof. Dr. Elif Dagdemir Atatürk Üniversitesi, Türkiye
Prof. Dr. Bulent Cetin Atatürk Üniversitesi, Türkiye
Prof. Dr. Mustafa Gurses Atatürk Üniversitesi, Türkiye
Doç. Dr. Deren TAHMAS KAHYAOĞLU Atatürk Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Dairy Technology (Q4) | ||
| Dergi ISSN | 1364-727X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 14-07-2014 |
| Cilt / Sayı / Sayfa | 67 / 4 / 594–603 | DOI | 10.1111/1471-0307.12156 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12156 | ||
| Özet |
| Four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter‐free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould‐ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P. roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the … |
| Anahtar Kelimeler |
| Penicillium roqueforti | Blue-type cheese | Mould-ripened Civil cheese | Proteolysis |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |
| Scopus | 12 |
| Google Scholar | 24 |