Investigation of Changes in Proteolysis and Lipolysis of Traditional Çanak Cheese Maturing Under the Soil

Year 2022, Volume: 6 Issue: 2, 91 - 98, 30.09.2022

Seval Seval Kırdar Şenol Köse

Abstract

Çanak cheese which is matured in earthen were containers, is a common cheese type produced widely in Yozgat province of Turkey. Thirty Çanak cheese samples were investigated for routine chemical composition, lipolysis, proteolysis, and free fatty acids (FFAs). Dry matter, salt, salt in dry matter, fat, fat in dry matter, and acidity values in the analyzed samples were determined to be between 45.01 and 66.27 %; 2.11 and 8.89 %; 3.70 and 19.76 %; 13.00 and 40.00 %; 26.23 and 69.30 % and, 0.05 and 0.25%, respectively. WSN, TCA-SN, PTA-SN and lipolysis values were detected to be high in Çanak cheeses. Also, C14, C16, and C18:1 fatty acids were found to be higher than other fatty acids in all cheese samples.

Keywords

Proteolysis, Lipolysis, Fatty acids, Çanak cheese

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