Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould ripened Civil cheese
Yazarlar (6)
Prof. Dr. Songul Cakmakci Atatürk Üniversitesi, Türkiye
Prof. Dr. Elif Dagdemir Atatürk Üniversitesi, Türkiye
Ali A. Hayaloglu
Inönü Üniversitesi, Türkiye
Inönü Üniversitesi, Türkiye
Prof. Dr. Mustafa Gurses Atatürk Üniversitesi, Türkiye
Prof. Dr. Bulent Cetin 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 | 08-2013 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 19-08-2013 |
| Cilt / Sayı / Sayfa | 66 / 4 / 512–526 | DOI | 10.1111/1471-0307.12069 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12069 | ||
| 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 … |
| Anahtar Kelimeler |
| Blue cheese | Mould-ripened Civil cheese | Penicillium roqueforti | Sensory analysis | Volatile composition |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 20 |
| Scopus | 21 |
| Google Scholar | 34 |