CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING
The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-S...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2007-04-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/384_CHANGES_ON_PHYSICOCHEMICAL_LIPOLYSIS_AND_PROTEOLYSIS_OF_VACUUMPACKED_TURKISH_KASHAR_CHEESE_DURING_RIPENING_en.pdf |
| _version_ | 1811191689347334144 |
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| author | Zekai Tarakci Erdogan Kucukoner |
| author_facet | Zekai Tarakci Erdogan Kucukoner |
| author_sort | Zekai Tarakci |
| collection | DOAJ |
| description | The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), moisture, salt and salt in moisture, fat values and sensorial properties. The moisture values, acidity, salt and salt in moisture was less internal section. The lipolysis level, RI, TCA-SN ratios of internal section of cheese was less than medium section. Lipolysis level, RI, TCA-SN values, salt content and salt in moisture of the cheese samples increased continuously until end of the ripening but total nitrogen and fat content shown no signifi cant changes with ripening, as moisture values decreased slightly. The ripening period was the main factor affecting sensory properties of cheese in medium and internal zones. |
| first_indexed | 2024-04-11T23:40:00Z |
| format | Article |
| id | doaj.art-48598eb22861434a8aa79fb3c5781a9b |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-11T23:40:00Z |
| publishDate | 2007-04-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-48598eb22861434a8aa79fb3c5781a9b2022-12-22T03:56:49ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492007-04-0173459464CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENINGZekai TarakciErdogan KucukonerThe vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), moisture, salt and salt in moisture, fat values and sensorial properties. The moisture values, acidity, salt and salt in moisture was less internal section. The lipolysis level, RI, TCA-SN ratios of internal section of cheese was less than medium section. Lipolysis level, RI, TCA-SN values, salt content and salt in moisture of the cheese samples increased continuously until end of the ripening but total nitrogen and fat content shown no signifi cant changes with ripening, as moisture values decreased slightly. The ripening period was the main factor affecting sensory properties of cheese in medium and internal zones.http://jcea.agr.hr/articles/384_CHANGES_ON_PHYSICOCHEMICAL_LIPOLYSIS_AND_PROTEOLYSIS_OF_VACUUMPACKED_TURKISH_KASHAR_CHEESE_DURING_RIPENING_en.pdfkashar cheeselipolysis and proteolysis |
| spellingShingle | Zekai Tarakci Erdogan Kucukoner CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING Journal of Central European Agriculture kashar cheese lipolysis and proteolysis |
| title | CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING |
| title_full | CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING |
| title_fullStr | CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING |
| title_full_unstemmed | CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING |
| title_short | CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING |
| title_sort | changes on physicochemical lipolysis and proteolysis of vacuumpacked turkish kashar cheese during ripening |
| topic | kashar cheese lipolysis and proteolysis |
| url | http://jcea.agr.hr/articles/384_CHANGES_ON_PHYSICOCHEMICAL_LIPOLYSIS_AND_PROTEOLYSIS_OF_VACUUMPACKED_TURKISH_KASHAR_CHEESE_DURING_RIPENING_en.pdf |
| work_keys_str_mv | AT zekaitarakci changesonphysicochemicallipolysisandproteolysisofvacuumpackedturkishkasharcheeseduringripening AT erdogankucukoner changesonphysicochemicallipolysisandproteolysisofvacuumpackedturkishkasharcheeseduringripening |