| Yazarlar |
ÇAKMAKÇI SONGÜL
Atatürk Üniversitesi, Türkiye |
|
DAĞDEMİR ELİF
Atatürk Üniversitesi, Türkiye |
|
HAYALOĞLU ALİ ADNAN
İnönü Üniversitesi, Türkiye |
|
GÜRSES MUSTAFA
Atatürk Üniversitesi, Türkiye |
|
ÇETİN BÜLENT
Atatürk Üniversitesi, Türkiye |
Doç. Dr. Deren TAHMAS KAHYAOĞLU
Kastamonu Üniversitesi, Türkiye |
| Özet |
| In this study, four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould-ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter-free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P. roqueforti inoculated cheese was clearly separated from the other cheeses at 180 days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2-butanone, 2-heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60 days); as ripening proceeded, these differences were become evident and P. roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould-ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P. roqueforti and Lor-free was the best type of mould-ripened Civil cheese. The results showed that the use of P. roqueforti in the manufacture of mould-ripened Civil cheese has significant impact on the volatile profiles and sensory attributes. © 2013 Society of Dairy Technology. |
| Anahtar Kelimeler |
| Blue cheese | Mould-ripened Civil cheese | Penicillium roqueforti | Sensory analysis | Volatile composition |
| 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 | 11-2013 |
| Cilt No | 66 |
| Sayı | 4 |
| Sayfalar | 512 / 526 |
| Doi Numarası | 10.1111/1471-0307.12069 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12069 |
| Atıf Sayıları | |
| WoS | 19 |
| SCOPUS | 19 |
| Google Scholar | 29 |
