| Yazarlar |
ÇAKMAKÇI SONGÜL
Atatürk Üniversitesi, Türkiye |
|
HAYALOĞLU ALİ ADNAN
İnönü Üniversitesi, Türkiye |
|
DAĞDEMİR ELİF
Atatürk Üniversitesi, Türkiye |
|
ÇETİN BÜLENT
Atatürk Üniversitesi, Türkiye |
|
GÜRSES MUSTAFA
Atatürk Üniversitesi, Türkiye |
Doç. Dr. Deren TAHMAS KAHYAOĞLU
Kastamonu Üniversitesi, Türkiye |
| 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 beginning of ripening, while their counts decreased approximately 1-2 log cfu/g towards the end of ripening. |
| Anahtar Kelimeler |
| Penicillium roqueforti | Blue-type cheese | Mould-ripened Civil cheese | Proteolysis |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
| Dergi ISSN | 1364-727X |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 11-2014 |
| Cilt No | 67 |
| Sayı | 4 |
| Sayfalar | 594 / 603 |
| Doi Numarası | 10.1111/1471-0307.12156 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12156 |
| Atıf Sayıları | |
| WoS | 7 |
| SCOPUS | 10 |
| Google Scholar | 20 |
