Publication:
Characterisation and consumer liking of white cheeses from different milk fermentation: Correlation between sensorial and instrumental analyses

dc.contributor.authorBaysal, Serdar
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8194-2021
dc.contributor.scopusid25926089700
dc.date.accessioned2024-01-30T06:49:49Z
dc.date.available2024-01-30T06:49:49Z
dc.date.issued2020-08-24
dc.description.abstractIn the present work, the consumer liking and physicochemical, textural, and sensorial characteristics of white cheeses made from different milk origins (sheep, goat, and cow); and the correlation of instrumental and sensorial-textural attributes were studied. Results were examined using principal component analysis (PCA) and multidimensional scaling (MDS) texture maps which showed that the change of textural properties of sheep, goat, and cow cheeses was significantly different. These deviations between cheeses could be attributed to different milk compositions with various gel networks and ripening phenomena of cheeses. Instrumental hardness and adhesiveness were significantly correlated with sensory data. Sensory chewiness was positively correlated with gumminess and chewiness. Sensorial fracture and instrumental hardness had the highest positive correlation and also significantly positively correlated with instrumental fracturability. It was found that dry matter values were also highly positively correlated with fracturability and hardness. Cooked, whey, creamy, and fermented terms were determined as characteristic sensory descriptors by using quantitative descriptive analysis (QDA).
dc.identifier.citationBaysal, S. ve Özcan, T. (2020). ''Characterisation and consumer liking of white cheeses from different milk fermentation: Correlation between sensorial and instrumental analyses". International Food Research Journal, 27(6), 1132-1140.
dc.identifier.eissn2231-7546
dc.identifier.endpage1140
dc.identifier.issn1985-4668
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85100374862
dc.identifier.startpage1132
dc.identifier.urihttps://hdl.handle.net/11452/39376
dc.identifier.volume27
dc.identifier.wos000607780300007
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherUniversiti Putra Malaysia
dc.relation.collaborationSanayi
dc.relation.journalInternational Food Research Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectConsumer liking
dc.subjectCow milk
dc.subjectGoat milk
dc.subjectSensory
dc.subjectSheep milk
dc.subjectTexture
dc.subjectWhite cheese
dc.subjectFood science & technology
dc.subjectTexture
dc.subjectMicrostructure
dc.subjectFat
dc.subjectGoat
dc.subjectRheology
dc.subjectAcids
dc.subject.scopusCheese; Low Fat Cheeses; Fat Globules
dc.subject.wosFood science & technology
dc.titleCharacterisation and consumer liking of white cheeses from different milk fermentation: Correlation between sensorial and instrumental analyses
dc.typeArticle
dc.wos.quartileQ4 (Food science & technology)
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atPubMed
local.indexed.atScopus

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