Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage
Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six month...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2011-09-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106465 |
| _version_ | 1819260437299986432 |
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| author | Pınar Balkir Özlem Kizilirmak Esmer A. Kemal Seçkin Pelin Günç Ergönül |
| author_facet | Pınar Balkir Özlem Kizilirmak Esmer A. Kemal Seçkin Pelin Günç Ergönül |
| author_sort | Pınar Balkir |
| collection | DOAJ |
| description | Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05). |
| first_indexed | 2024-12-23T19:25:53Z |
| format | Article |
| id | doaj.art-3ae4f894171e4aa8978a98dd967fbe4e |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-23T19:25:53Z |
| publishDate | 2011-09-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-3ae4f894171e4aa8978a98dd967fbe4e2022-12-21T17:34:02ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252011-09-01613234243Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storagePınar BalkirÖzlem Kizilirmak EsmerA. Kemal SeçkinPelin Günç ErgönülEffects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05).http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106465organic acidsgoat cheesefreezingpackaging |
| spellingShingle | Pınar Balkir Özlem Kizilirmak Esmer A. Kemal Seçkin Pelin Günç Ergönül Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage Mljekarstvo organic acids goat cheese freezing packaging |
| title | Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| title_full | Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| title_fullStr | Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| title_full_unstemmed | Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| title_short | Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| title_sort | effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage |
| topic | organic acids goat cheese freezing packaging |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=106465 |
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