Publication:
Determination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Simple item page
dc.contributor.authorEren-Vapur, Ufuk
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.scopusid25926089700
dc.date.accessioned2022-04-21T06:10:23Z
dc.date.available2022-04-21T06:10:23Z
dc.date.issued2012
dc.description.abstractCoagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening.
dc.identifier.citationEren-Vapur, U. ve Özcan, T. (2012). "Determination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture". Mljekarstvo, 62(4), 241-250.
dc.identifier.endpage250
dc.identifier.issn0026-704X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84871633974
dc.identifier.startpage241
dc.identifier.urihttps://hrcak.srce.hr/94300
dc.identifier.urihttp://hdl.handle.net/11452/25918
dc.identifier.volume62
dc.identifier.wos000314005100002
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherCroatian Dairy Union
dc.relation.bap(Z)-2008/19
dc.relation.collaborationSanayi
dc.relation.journalMljekarstvo
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAgriculture
dc.subjectWhite brined cheese
dc.subjectStarter culture
dc.subjectProteolysis
dc.subjectFlavor formation
dc.subjectCheddar cheese
dc.subjectTraditional cheeses
dc.subjectVolatile compounds
dc.subjectSensory properties
dc.subjectAdjunct culture
dc.subjectLactobacillus
dc.subjectRennet
dc.subjectCoagulants
dc.subjectAnimalia
dc.subjectRhizomucor
dc.subjectRhizomucor miehei
dc.subject.scopusCheese Ripening; Starter Cultures; Rennet
dc.subject.wosAgriculture, dairy & animal science
dc.titleDetermination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Özcan_Vapur_2012.pdf
Size:
800.4 KB
Format:
Adobe Portable Document Format
Description:
Download

License bundle

Now showing 1 - 1 of 1
Placeholder
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

İndeksli Yayınlar / Indexed Publications