Araştırma Makalesi
BibTex RIS Kaynak Göster

Farklı Hayvan Sütlerinden Üretilen Beyaz Peynirlerin Depolama Süresince Bazı Kalite Parametrelerinin Belirlenmesi

Yıl 2020, Cilt: 10 Sayı: 3, 662 - 674, 15.07.2020
https://doi.org/10.17714/gumusfenbil.671716

Öz

Bu çalışmada, farklı hayvan sütlerinden (inek, koyun, keçi) üretilen Beyaz peynirlerin depolama süresince bazı fizikokimyasal özellikleri araştırılmıştır. Depolamanın 3., 30., 60., 120. ve 180. günlerinde peynir örneklerinde bazı kimyasal, biyokimyasal ve elektroforetik analizler gerçekleştirilmiştir. Duyusal analizler olgunlaşma süresinin 180. gününde yapılmıştır. İnek, koyun ve keçi sütlerinden üretilen Beyaz peynir örneklerinde yağ (p <0.05), protein (p <0.01) ve peynir randımanı (p <0.01) açısından önemli farklılıklar belirlenmiştir. Koyun ve keçi peynirlerinin pH değerleri daha yüksek değerde bulunmuştur. WSN ve TCA-SN değerleri koyun ve keçi peynirlerinde inek peynirlerinden daha yüksek olduğu ortaya konulmuştur (p <0.01). Bununla birlikte, PTA-SN değerleri açısından peynir örnekleri arasında bir farklılık tespit edilmemiştir. Olgunlaşma süresinin sonunda, keçi sütünden üretilen peynirler en yüksek Acid Degree Value (ADV) değerlerine ulaşmış ve bunu koyun ve inek sütü peynirleri izlemiştir (p <0.01). Hem αS-kazein hem de β-kazein, koyun peyniri örneklerinde daha fazla hidrolize edilmiş ve bunu sırasıyla keçi ve inek peynir örnekleri izlemiştir. Duyusal analizler sonucunda, koyun peynirlerinin inek ve keçi peynir örneklerinden daha yüksek puanlar aldığı ve inek sütünden üretilen peynirlere panelistler tarafından tat ve lezzet açısından düşük puanlar verildiği de ortaya konulmuştur.

Kaynakça

  • Aganga, A.A., Amarteifio, J.O. and Nkile, N., 2002. Effect of Stage of Lactation on Nutrient Composition of Tswana Sheep and Goat’s Milk. Journal of Food Composition and Analysis, 15, 533–543.
  • Aminifar, M., Hamedi, M., Emam-Djomeh, Z. and Mehdinia, A., 2013. The Effect of Ovine and Bovine Milk on the Textural Properties of Lighvan Cheese During Ripening. International Journal of Dairy Technology, 66(1), 45-53.
  • Arslaner, A. and Bakırcı, İ., 2016. Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademi Gıda, 2, 98-104.
  • AOAC, 1990. Official Methods of Analysis, 15th Edition. Association of Official Analysis Chemists, Washington DC.
  • Aston, J.W., Durward, I.G. and Dulley, J.R. 1983. Proteolysis and Flavor Development in Cheddar Cheese. The Australian Journal of Dairy Technology, 38, 55-58.
  • Aston, J.W., Giles, J.E., Durward, I.G. and Dulley, J.R. 1985. Effect of Elevated Ripening Temperatures on Proteolysis and Flavour Development in Cheddar Cheese. Journal of Dairy Research, 52, 565-572.
  • Attaie, R. and Richter, R.L., 2000. Size Distribution of Fat Globules in Goat Milk. Journal of Dairy Science, 83, 940-944. Barrett, F.M., Kelly, A.L., McSweeney, P.L.H. and Fox, P.F. 1999. Use of Exogenous Urokinase to Accelarete Proteolysis in Cheddar Cheese During Ripening. International Dairy Journal, 9, 421-427.
  • Basdagianni, Z., Papaloukas, L., Kyriakou, G., Karaiskou, C., Parissi, Z., Sinapis, E. and Kasapidou, E., 2019. A Comparative Study of the Fatty Acid and Terpene Profiles of Ovine and Caprine Milk from Greek Mountain Sheep Breeds and a Local Goat Breed Raised Under a Semi-Extensive Production System. Food Chemistry, 278, 625-629.
  • Boyazoglu, J., 2002. Livestock Research and Environmental Sustainability with Special Reference to the Mediterranean Basin. Small Ruminant Research, 45, 193–200.
  • Boyazoglu, J. and Morand-Fehr, P., 2001. Mediterranean Dairy Sheep and Goat Products and Their Quality A Critical Review. Small Ruminant Research, 40, 1-11.
  • Bütikofer, U., Ruegg, M. and Ardö, Y., 1993. Determination of Nitrogen Francions in Cheese: Evalluation of a Collaborative Study. Lebensmittel Wissenchaft und Technologie, 26(3), 271-275.
  • Çakmakçı, S. and Kurt, A., 1993. Salamura Tuz Oranı ve Olgunlaşma Süresinin CaCl2 ve lesitin İlavesiyle Üretilen Beyaz Salamura Peynir Kalitesine Etkisi. The Journal of Food, 18(1), 21–28.
  • Christensen, T.M.I.E., Bech, A.M. and Werner, H., 1991. Methods for Crude Fractionation (Extraction and Precipitation) of Nitrogen Components in Cheese. Bulletin of the IDF, 261, 4-9.
  • Cipolat-Gotet, C., Cecchinato, A., Pazzola, M., Dettori, M.L., Bittante, G. and Vacca, G.M., 2016. Potential Influence of Herd and Animal Factors on Yield of Cheese and Recovery of Components from Sarda Sheep Milk, as Determined by a Laboratory Bench-Top Model Cheese-Making. International Dairy Journal, 63, 8-17.
  • Coşkun, H. and Öndül, E., 2004. Keçi Sütü ve İnsan Beslenmesindeki Önemi. Türkiye 8. Gıda Kongresi 26-28 Mayıs, Bursa, Turkey. s.70.
  • Creamer, L.K. 1991. Electrophoresis of cheese. Bulletin of the IDF, 261, 14-28.
  • Demiryol, I. ve Yaygın, H., 1984. İnek, Koyun ve Keçi Sütlerinden Yapılan ve Farklı Sıcaklıklarda Olgunlaştırılan Beyaz Peynirlerin Özellikleri Üzerinde Araştırmalar. Journal of Agriculture Faculty of Ege University, 21 (3), 127-140.
  • FAO, 2019. http://www.fao.org/dairy-production-products/production/en/ 14 September 2019.
  • Farahat, S.M., Rabie, A.M., Abdel Baky, A.A., El-Neshawy, A.A. and Mobasher, S., 1985. -Galaktozidase in the Acceleration of Ras Cheese Ripening. Die Nahrung, 29(3), 247-254.
  • Fekadu, B., Soryal, K., Zeng, S., Van Hekken, D., Bah, B. and Villaquiran, M., 2005. Changes in Goat Milk Composition During Lactation and Their Effect on Yield and Quality of Hard and Semi-Hard Cheeses. Small Ruminant Research, 59, 55-63.
  • Fialaire, A. and Postaire, E., 1994. Hydrolysis of Peptide Binding by Phosphotungstic Acid. Journal of AOAC International, 77(5), 1338-1340.
  • Fox, P.F., 1989. Proteolysis During Cheese Manufacture and Ripening. Journal of Dairy Science, 72, 1379-1408.
  • Fuente, M.A., Fontecha, J. and Juárez, M., 1993. Fatty Acid Composition of the Triglyceride and Free Fatty Acid Fractions in Different Cows-, Ewes- and Goats-Milk Cheeses. Zeitschrift Für Lebensmittel-Untersuchung und-Forschung, 196, 155-158.
  • Guo, M., Park, Y.W., Dixon, P.H., Gilmore, J. A, Kindstedt Paul, S., 2004. Relationship Between the Yield of Cheese (Chevre) and Chemical Composition of Goat Milk. Small Ruminant Research, 52, 103–107.
  • Güven, M., Konar, A. and Kleeberger, A., 1994. İnek, Koyun ve Keçi Sütlerinden Yapılan ve Deri tulumlarda Olgunlaştırılan Tulum Peynirlerinin Fiziksel, Kimyasal ve Duyusal Özellikleri. Çukurova Journal of Agricultural and Food Sciences, 25th Anniversary Special Issue, 203-218.
  • Hayaloğlu, A., Güven, M. and Fox, P.F. 2002. Microbiological, Biochemical and Technological Properties of Turkish White Cheese “Beyaz Peynir”. International Dairy Journal, 12, 635-648.
  • IDF (International Dairy Federation), 1986. Cheese and Processed Cheese Products. Determination of Fat Contents. IDF Standard 5B. Brussels. BE.
  • IDF (International Dairy Federation), 1996. Special Issue S.I. 9603. International Dairy Federation, Brussels, ISBN 92-9098-0247, 346 pp.
  • Kindstedt, P.S., Yun, J.J., Barbano, D.M. and Larose, K.L., 1995. Mozzeralla Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties. Journal of Dairy Science, 78, 2591-2597.
  • Kosikowski, F.V. and Mistry, V.V., 1997. Cheese and Fermented Milk Foods, Vol. 1. Westport CT 06880: F V Kosikowski LLC, 729 p.
  • Kosikowski, F.V., 1982. Cheese and Fermented Milk Foods, Published by F V Kosikowski and Associates New York, 711p.
  • Lawrence, R.C., Creamer, L.K. and Gilles, J., 1987. Texture Development During Cheese Ripening, Journal of Dairy Science, 70, 1748-1760.
  • Lopez-Fandino, R. and Ardö, Y., 1991. Effect of Heat Treatment on the Proteolytic/Peptidolytic Enzyme System of a Lactobacillus delbrueckii subsp. bulgaricus Strain, Journal of Dairy Research, 58, 469-475.
  • Lopez-Fandino, R., Ramos, M., Fernandez-Garcia, E. and Olano, A., 1991. Proteolytic Activity of Two Commercial Proteinases From Aspergillus oryzae and Bacillus subtilis on Ovine and Bovine Caseins. Journal of Dairy Research, 58, 461-467.
  • Metin, M., 1996. Süt Teknolojisi : Sütün Bileşimi ve İşlenmesi (Dairy Technolgy: Composition and Process), Ege Üniversitesi Mühendislik Fakültesi Yayın 33. İzmir Turkey, 793 p.
  • Metzger, L.E. and Mistry, V.V., 1994. A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield. Journal of Dairy Science, 77, 3506-3515.
  • Moatsou, G. and Govaris, A., 2011. White Brined Cheeses: A Diachronic Exploitation of Small Ruminants Milk in Greece. Small Ruminant Research, 101, 113-121.
  • Molina, E., Ramos, M., Alonso, L. and López-Fandiño, R., 1999. Contribution of Low Molecular Weight Water Soluble Compounds to the Taste of Cheeses Made of Cows’, Ewes’ and Goats’ Milk. International Dairy Journal, 9, 613-621.
  • Nespolo, C.R. and Brandelli, A., 2012. Characterization of Cheeses Produced With Ovine and Caprine Milk and Microbiological Evaluation of Processing Areas in the Dairy Plant in Brazil. International Food Research Journal, 19(4), 1713-1721.
  • Oktar, E., Gönç, S. and Akalın, S., 1996. Peynir Teknolojisinde Kazan Sütüne Yapılacak Ön İşlemler. Her Yönüyle Peynir. M Demirci (Eds), İstanbul, Turkey, Hasad Publication. p. 50-65.
  • Papademas P and Robinson R.K., 2000. A Comparison of the Chemical, Microbiological and Sensory Characteristics of Bovine and Ovine Halloumi Cheese. International Dairy Journal, 10, 761-768.
  • Park, Y.W. and Jin, Y.K., 1998. Proteolytic Patterns of Caciotta and Monterey Jack Hard Goat Milk Cheeses as Evaluated by SDS–PAGE and Densitometric Analyses. Small Ruminant Research, 28, 263–272.
  • Pirisi, A., Comunian, R., Urgeghe, P.P. and Scintu, M.F., 2011. Sheep’s and Goat’s Dairy Products in Italy: Technologycal, Chemical, Microbiological and Sensory Aspects. Small Ruminant Research, 101, 102-112.
  • Rudan, M.A., Barbano, D.M., Yun, J.J. and Kindstedt, P.S., 1999. Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese. Journal of Dairy Science, 82, 661–672.
  • SAS® 1988. User’s Guide, Statistics SAS Institute Inc. Carry, NC, USA.
  • Schlesser, J.E., Schmidt, S.J. and Speckman, R., 1992. Characterization of Chemical and Physical Changes in Camambert Cheese During Ripening. Journal of Dairy Science, 75, 1753-1760.
  • Stocco, G., Pazzola, M., Dettori, M.L., Paschino, P., Bittante, G. And Vacca, G.M., 2018. Effect of Composition on Coagulation, Curd Firming and Syneresis of Goat Milk. Journal of Dairy Science, 101, 9693-9702.
  • Şimşek, Ü.G., Bayraktar, M. and Gürses, M., 2006. Çiftlik Koşullarında Kıl Keçilerine Ait Bazı Verim Özelliklerinin Araştırılması. Fırat Üniversitesi, Sağlık Bilimleri Veteriner Dergisi, 20, (3), 221-227.
  • Tan, S. and Ertürk, Y.E., 2002. Peynir. Tarımsal Ekonomisi Araştırma Dergisi, 1(11), 1-4.
  • Tarakçı, Z., Coşkun, H. and Tunçtürk, Y. 2004. Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey. Food Technology and Biotechnology, 42(1), 47-50.
  • Temizkan, R., Yaşar, K. and Hayaloğlu, A.A., 2014. Changes During Ripening in Chemical Composition, Proteolysis, Volatile Composition and Texture in Kashar Cheese Made Using Bovine, Ovine or Caprine Milk. International Journal of Food Science and Technology, 49, 2643-2649.
  • Thomas, T.D. and Pritchard, G.G., 1987. Proteolytic Enzymes of Dairy Starter Cultures. FEMS Microbiology Reviews, 46, 245-268.
  • Tunçtürk, Y. and Coşkun, H., 2002. The Effects of Production and Ripening Methods on Some Properties of Herby Cheese (Otlu Peynir). Milchwissenschaft, 57(11/12), 638-640
  • Tunçtürk, Y., Coşkun, H. and Ghosh, B.C., 2003. Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir). Indian Journal of Dairy Science, 56(4), 208-212.
  • URL-1 http://www.turkstat.gov.tr/PreHaberBultenleri.do?id=30728. 10 September 2019.
  • Yıldız, N. and Denk, H., 2006. Van Bölgesinde Halk Elinde Yetiştirilen Akkaraman Koyunlarda Çeşitli Verim Özellikleri I. Döl ve Süt Verimi Özellikleri. Fırat Üniversitesi, Sağlık Bilimleri Veteriner Dergisi, 20, (1), 21-27.
  • Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S., 1999. Dairy Technology: Principles of Milk, Properties and Processes Marcel Dekker Inc. New York-Basel, 726 p.
  • Yvon, M., Chabanet, C. and Pelissier, J.P., 1989. Solubility of Peptides in Trichloroacetic Acid (TCA) Solutions. International Journal of Peptide and Protein Research, 34, 166-176.

Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Yıl 2020, Cilt: 10 Sayı: 3, 662 - 674, 15.07.2020
https://doi.org/10.17714/gumusfenbil.671716

Öz

In this study, some physicochemical properties of white cheeses produced from different animal milk (bovine, ovine, caprine) were investigated during storage. Some chemical, biochemical and electrophoretic analyzes were performed on cheese samples on the 3rd, 30th, 60th, 120th and 180th days of storage. Sensory analyzes were made on the 180th day of ripening period. Significant differences were determined in fat (p <0.05), protein (p <0.01) and cheese yield (p <0.01) of White cheese samples produced from bovine, ovine and caprine milk. The pH values ​​of ovine and caprine cheeses were found higher. WSN and TCA-SN values ​​were revealed to be higher in sheep and caprine cheeses than bovine cheeses (p <0.01). However, there was no difference between the cheese samples in terms of PTA-SN values. At the end of the ripening period, cheeses made from caprine milk reached the highest Acid Degree Value (ADV) values, followed by ovine and bovine milk cheeses (p <0.01). Both αS-casein and β-casein were more hydrolyzed in ovine cheese samples, followed by caprine and bovine cheese samples, respectively. As a result of sensory analysis, it was determined that ovine cheeses received higher scores than bovine and caprine cheese samples, and cheeses made from bovine milk are given low scores by panelists in terms of taste and flavor. 

Kaynakça

  • Aganga, A.A., Amarteifio, J.O. and Nkile, N., 2002. Effect of Stage of Lactation on Nutrient Composition of Tswana Sheep and Goat’s Milk. Journal of Food Composition and Analysis, 15, 533–543.
  • Aminifar, M., Hamedi, M., Emam-Djomeh, Z. and Mehdinia, A., 2013. The Effect of Ovine and Bovine Milk on the Textural Properties of Lighvan Cheese During Ripening. International Journal of Dairy Technology, 66(1), 45-53.
  • Arslaner, A. and Bakırcı, İ., 2016. Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademi Gıda, 2, 98-104.
  • AOAC, 1990. Official Methods of Analysis, 15th Edition. Association of Official Analysis Chemists, Washington DC.
  • Aston, J.W., Durward, I.G. and Dulley, J.R. 1983. Proteolysis and Flavor Development in Cheddar Cheese. The Australian Journal of Dairy Technology, 38, 55-58.
  • Aston, J.W., Giles, J.E., Durward, I.G. and Dulley, J.R. 1985. Effect of Elevated Ripening Temperatures on Proteolysis and Flavour Development in Cheddar Cheese. Journal of Dairy Research, 52, 565-572.
  • Attaie, R. and Richter, R.L., 2000. Size Distribution of Fat Globules in Goat Milk. Journal of Dairy Science, 83, 940-944. Barrett, F.M., Kelly, A.L., McSweeney, P.L.H. and Fox, P.F. 1999. Use of Exogenous Urokinase to Accelarete Proteolysis in Cheddar Cheese During Ripening. International Dairy Journal, 9, 421-427.
  • Basdagianni, Z., Papaloukas, L., Kyriakou, G., Karaiskou, C., Parissi, Z., Sinapis, E. and Kasapidou, E., 2019. A Comparative Study of the Fatty Acid and Terpene Profiles of Ovine and Caprine Milk from Greek Mountain Sheep Breeds and a Local Goat Breed Raised Under a Semi-Extensive Production System. Food Chemistry, 278, 625-629.
  • Boyazoglu, J., 2002. Livestock Research and Environmental Sustainability with Special Reference to the Mediterranean Basin. Small Ruminant Research, 45, 193–200.
  • Boyazoglu, J. and Morand-Fehr, P., 2001. Mediterranean Dairy Sheep and Goat Products and Their Quality A Critical Review. Small Ruminant Research, 40, 1-11.
  • Bütikofer, U., Ruegg, M. and Ardö, Y., 1993. Determination of Nitrogen Francions in Cheese: Evalluation of a Collaborative Study. Lebensmittel Wissenchaft und Technologie, 26(3), 271-275.
  • Çakmakçı, S. and Kurt, A., 1993. Salamura Tuz Oranı ve Olgunlaşma Süresinin CaCl2 ve lesitin İlavesiyle Üretilen Beyaz Salamura Peynir Kalitesine Etkisi. The Journal of Food, 18(1), 21–28.
  • Christensen, T.M.I.E., Bech, A.M. and Werner, H., 1991. Methods for Crude Fractionation (Extraction and Precipitation) of Nitrogen Components in Cheese. Bulletin of the IDF, 261, 4-9.
  • Cipolat-Gotet, C., Cecchinato, A., Pazzola, M., Dettori, M.L., Bittante, G. and Vacca, G.M., 2016. Potential Influence of Herd and Animal Factors on Yield of Cheese and Recovery of Components from Sarda Sheep Milk, as Determined by a Laboratory Bench-Top Model Cheese-Making. International Dairy Journal, 63, 8-17.
  • Coşkun, H. and Öndül, E., 2004. Keçi Sütü ve İnsan Beslenmesindeki Önemi. Türkiye 8. Gıda Kongresi 26-28 Mayıs, Bursa, Turkey. s.70.
  • Creamer, L.K. 1991. Electrophoresis of cheese. Bulletin of the IDF, 261, 14-28.
  • Demiryol, I. ve Yaygın, H., 1984. İnek, Koyun ve Keçi Sütlerinden Yapılan ve Farklı Sıcaklıklarda Olgunlaştırılan Beyaz Peynirlerin Özellikleri Üzerinde Araştırmalar. Journal of Agriculture Faculty of Ege University, 21 (3), 127-140.
  • FAO, 2019. http://www.fao.org/dairy-production-products/production/en/ 14 September 2019.
  • Farahat, S.M., Rabie, A.M., Abdel Baky, A.A., El-Neshawy, A.A. and Mobasher, S., 1985. -Galaktozidase in the Acceleration of Ras Cheese Ripening. Die Nahrung, 29(3), 247-254.
  • Fekadu, B., Soryal, K., Zeng, S., Van Hekken, D., Bah, B. and Villaquiran, M., 2005. Changes in Goat Milk Composition During Lactation and Their Effect on Yield and Quality of Hard and Semi-Hard Cheeses. Small Ruminant Research, 59, 55-63.
  • Fialaire, A. and Postaire, E., 1994. Hydrolysis of Peptide Binding by Phosphotungstic Acid. Journal of AOAC International, 77(5), 1338-1340.
  • Fox, P.F., 1989. Proteolysis During Cheese Manufacture and Ripening. Journal of Dairy Science, 72, 1379-1408.
  • Fuente, M.A., Fontecha, J. and Juárez, M., 1993. Fatty Acid Composition of the Triglyceride and Free Fatty Acid Fractions in Different Cows-, Ewes- and Goats-Milk Cheeses. Zeitschrift Für Lebensmittel-Untersuchung und-Forschung, 196, 155-158.
  • Guo, M., Park, Y.W., Dixon, P.H., Gilmore, J. A, Kindstedt Paul, S., 2004. Relationship Between the Yield of Cheese (Chevre) and Chemical Composition of Goat Milk. Small Ruminant Research, 52, 103–107.
  • Güven, M., Konar, A. and Kleeberger, A., 1994. İnek, Koyun ve Keçi Sütlerinden Yapılan ve Deri tulumlarda Olgunlaştırılan Tulum Peynirlerinin Fiziksel, Kimyasal ve Duyusal Özellikleri. Çukurova Journal of Agricultural and Food Sciences, 25th Anniversary Special Issue, 203-218.
  • Hayaloğlu, A., Güven, M. and Fox, P.F. 2002. Microbiological, Biochemical and Technological Properties of Turkish White Cheese “Beyaz Peynir”. International Dairy Journal, 12, 635-648.
  • IDF (International Dairy Federation), 1986. Cheese and Processed Cheese Products. Determination of Fat Contents. IDF Standard 5B. Brussels. BE.
  • IDF (International Dairy Federation), 1996. Special Issue S.I. 9603. International Dairy Federation, Brussels, ISBN 92-9098-0247, 346 pp.
  • Kindstedt, P.S., Yun, J.J., Barbano, D.M. and Larose, K.L., 1995. Mozzeralla Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties. Journal of Dairy Science, 78, 2591-2597.
  • Kosikowski, F.V. and Mistry, V.V., 1997. Cheese and Fermented Milk Foods, Vol. 1. Westport CT 06880: F V Kosikowski LLC, 729 p.
  • Kosikowski, F.V., 1982. Cheese and Fermented Milk Foods, Published by F V Kosikowski and Associates New York, 711p.
  • Lawrence, R.C., Creamer, L.K. and Gilles, J., 1987. Texture Development During Cheese Ripening, Journal of Dairy Science, 70, 1748-1760.
  • Lopez-Fandino, R. and Ardö, Y., 1991. Effect of Heat Treatment on the Proteolytic/Peptidolytic Enzyme System of a Lactobacillus delbrueckii subsp. bulgaricus Strain, Journal of Dairy Research, 58, 469-475.
  • Lopez-Fandino, R., Ramos, M., Fernandez-Garcia, E. and Olano, A., 1991. Proteolytic Activity of Two Commercial Proteinases From Aspergillus oryzae and Bacillus subtilis on Ovine and Bovine Caseins. Journal of Dairy Research, 58, 461-467.
  • Metin, M., 1996. Süt Teknolojisi : Sütün Bileşimi ve İşlenmesi (Dairy Technolgy: Composition and Process), Ege Üniversitesi Mühendislik Fakültesi Yayın 33. İzmir Turkey, 793 p.
  • Metzger, L.E. and Mistry, V.V., 1994. A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield. Journal of Dairy Science, 77, 3506-3515.
  • Moatsou, G. and Govaris, A., 2011. White Brined Cheeses: A Diachronic Exploitation of Small Ruminants Milk in Greece. Small Ruminant Research, 101, 113-121.
  • Molina, E., Ramos, M., Alonso, L. and López-Fandiño, R., 1999. Contribution of Low Molecular Weight Water Soluble Compounds to the Taste of Cheeses Made of Cows’, Ewes’ and Goats’ Milk. International Dairy Journal, 9, 613-621.
  • Nespolo, C.R. and Brandelli, A., 2012. Characterization of Cheeses Produced With Ovine and Caprine Milk and Microbiological Evaluation of Processing Areas in the Dairy Plant in Brazil. International Food Research Journal, 19(4), 1713-1721.
  • Oktar, E., Gönç, S. and Akalın, S., 1996. Peynir Teknolojisinde Kazan Sütüne Yapılacak Ön İşlemler. Her Yönüyle Peynir. M Demirci (Eds), İstanbul, Turkey, Hasad Publication. p. 50-65.
  • Papademas P and Robinson R.K., 2000. A Comparison of the Chemical, Microbiological and Sensory Characteristics of Bovine and Ovine Halloumi Cheese. International Dairy Journal, 10, 761-768.
  • Park, Y.W. and Jin, Y.K., 1998. Proteolytic Patterns of Caciotta and Monterey Jack Hard Goat Milk Cheeses as Evaluated by SDS–PAGE and Densitometric Analyses. Small Ruminant Research, 28, 263–272.
  • Pirisi, A., Comunian, R., Urgeghe, P.P. and Scintu, M.F., 2011. Sheep’s and Goat’s Dairy Products in Italy: Technologycal, Chemical, Microbiological and Sensory Aspects. Small Ruminant Research, 101, 102-112.
  • Rudan, M.A., Barbano, D.M., Yun, J.J. and Kindstedt, P.S., 1999. Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese. Journal of Dairy Science, 82, 661–672.
  • SAS® 1988. User’s Guide, Statistics SAS Institute Inc. Carry, NC, USA.
  • Schlesser, J.E., Schmidt, S.J. and Speckman, R., 1992. Characterization of Chemical and Physical Changes in Camambert Cheese During Ripening. Journal of Dairy Science, 75, 1753-1760.
  • Stocco, G., Pazzola, M., Dettori, M.L., Paschino, P., Bittante, G. And Vacca, G.M., 2018. Effect of Composition on Coagulation, Curd Firming and Syneresis of Goat Milk. Journal of Dairy Science, 101, 9693-9702.
  • Şimşek, Ü.G., Bayraktar, M. and Gürses, M., 2006. Çiftlik Koşullarında Kıl Keçilerine Ait Bazı Verim Özelliklerinin Araştırılması. Fırat Üniversitesi, Sağlık Bilimleri Veteriner Dergisi, 20, (3), 221-227.
  • Tan, S. and Ertürk, Y.E., 2002. Peynir. Tarımsal Ekonomisi Araştırma Dergisi, 1(11), 1-4.
  • Tarakçı, Z., Coşkun, H. and Tunçtürk, Y. 2004. Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey. Food Technology and Biotechnology, 42(1), 47-50.
  • Temizkan, R., Yaşar, K. and Hayaloğlu, A.A., 2014. Changes During Ripening in Chemical Composition, Proteolysis, Volatile Composition and Texture in Kashar Cheese Made Using Bovine, Ovine or Caprine Milk. International Journal of Food Science and Technology, 49, 2643-2649.
  • Thomas, T.D. and Pritchard, G.G., 1987. Proteolytic Enzymes of Dairy Starter Cultures. FEMS Microbiology Reviews, 46, 245-268.
  • Tunçtürk, Y. and Coşkun, H., 2002. The Effects of Production and Ripening Methods on Some Properties of Herby Cheese (Otlu Peynir). Milchwissenschaft, 57(11/12), 638-640
  • Tunçtürk, Y., Coşkun, H. and Ghosh, B.C., 2003. Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir). Indian Journal of Dairy Science, 56(4), 208-212.
  • URL-1 http://www.turkstat.gov.tr/PreHaberBultenleri.do?id=30728. 10 September 2019.
  • Yıldız, N. and Denk, H., 2006. Van Bölgesinde Halk Elinde Yetiştirilen Akkaraman Koyunlarda Çeşitli Verim Özellikleri I. Döl ve Süt Verimi Özellikleri. Fırat Üniversitesi, Sağlık Bilimleri Veteriner Dergisi, 20, (1), 21-27.
  • Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S., 1999. Dairy Technology: Principles of Milk, Properties and Processes Marcel Dekker Inc. New York-Basel, 726 p.
  • Yvon, M., Chabanet, C. and Pelissier, J.P., 1989. Solubility of Peptides in Trichloroacetic Acid (TCA) Solutions. International Journal of Peptide and Protein Research, 34, 166-176.
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Yusuf Tunçtürk 0000-0001-5240-200X

Mubin Koyuncu 0000-0003-1798-8943

Yayımlanma Tarihi 15 Temmuz 2020
Gönderilme Tarihi 7 Ocak 2020
Kabul Tarihi 20 Mayıs 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 3

Kaynak Göster

APA Tunçtürk, Y., & Koyuncu, M. (2020). Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 10(3), 662-674. https://doi.org/10.17714/gumusfenbil.671716