Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish w...

Full description

Bibliographic Details
Main Authors:	Hulya Yaman, Didem P. Aykas, Luis E. Rodriguez-Saona
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-02-01
Series:	Frontiers in Nutrition
Subjects:	cheese ripening Turkish white cheese FT-IR extraction methods organic acids free amino acids
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/full

Similar Items

FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content
by: Lambros Sakkas, et al.
Published: (2021-09-01)

What’s in Your Fruit Juice?—Rapid Quality Screening Based on Infrared (FT-IR) Spectroscopy
by: Didem P. Aykas, et al.
Published: (2024-02-01)

Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques
by: Sanja Seratlic, et al.
Published: (2024-10-01)

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses
by: Amal Shaukat, et al.
Published: (2022-12-01)

Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
by: Luisa Pellegrino, et al.
Published: (2024-01-01)

Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening
by: Mehmet KARAGOL, et al.
Published: (2024-03-01)

Evolution during Three Ripening Stages of Évora Cheese
by: Graça P. Carvalho, et al.
Published: (2020-08-01)

Authenticity Verification of Commercial Poppy Seed Oil Using FT-IR Spectroscopy and Multivariate Classification
by: Didem P. Aykas
Published: (2024-12-01)

Evaluation of quality measurement of Olomouc cake of cheese (Olomoucké tvarůžky) during ripening
by: Daniela Strnadová, et al.
Published: (2012-01-01)

The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety
by: Jasmine S. Ritschard, et al.
Published: (2024-01-01)

Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
by: Cecilia Loffi, et al.
Published: (2021-04-01)

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses
by: Selime Hazır Dalca, et al.
Published: (2018-01-01)

Effect of Dietary Olive Leaf Integration on Qualitative Characteristics of Sheep Cheese During Ripening
by: Michela Contò, et al.
Published: (2024-11-01)

Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses
by: Marika Di Paolo, et al.
Published: (2023-02-01)

Influence of overpressure on microbiological properties and aroma components of semi-hard cheese during ripening in specially designed ripening chambers
by: Almir Abdurramani, et al.
Published: (2025-01-01)

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
by: Luca Bettera, et al.
Published: (2020-08-01)

Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses
by: Giovanni Bittante, et al.
Published: (2022-12-01)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
by: Jarosław Kliks, et al.
Published: (2022-12-01)

Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheeses
by: Giovanni Bittante, et al.
Published: (2024-04-01)

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
by: Gorka Santamarina-García, et al.
Published: (2022-11-01)

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
by: Kristyna Korena, et al.
Published: (2023-07-01)

Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products
by: Amedeo Pietri, et al.
Published: (2022-04-01)

Quality and healthy aspects of Lider cheese at different stages of ripening
by: Miroljub Barać, et al.
Published: (2024-01-01)

Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese
by: Verenice Torres-Salas, et al.
Published: (2024-01-01)

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese
by: Lambros Sakkas, et al.
Published: (2023-12-01)

Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening
by: Shuwen Zhang, et al.
Published: (2022-06-01)

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
by: J. Pažáková, et al.
Published: (2001-08-01)

Determination of Possible Adulteration and Quality Assessment in Commercial Honey
by: Didem P. Aykas
Published: (2023-01-01)

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
by: Luca Bettera, et al.
Published: (2023-09-01)

Influence of peptide and amino acids on the formation of cheese flavour
by: Nataša Mikulec, et al.
Published: (2010-12-01)

Influence of cheese ripening on the viscoelastic behaviour of edam cheese
by: J. Buchar, et al.
Published: (2001-02-01)

Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
by: Jarmila Vytřasová, et al.
Published: (2010-06-01)

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses
by: Raimondo Gaglio, et al.
Published: (2022-03-01)

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
by: Iris Lobos-Ortega, et al.
Published: (2012-06-01)

Microbiota “Fingerprint” of Greek Feta Cheese through Ripening
by: Athina Tzora, et al.
Published: (2021-06-01)

Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
by: I. González-Martín, et al.
Published: (2009-06-01)

Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics
by: Gerson R. Dewantier, et al.
Published: (2023-12-01)

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
by: Giuseppe Natrella, et al.
Published: (2024-08-01)

Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening
by: Zlatan Sarić, et al.
Published: (2022-01-01)

An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
by: Samir Kalit, et al.
Published: (2024-08-01)