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

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dc.contributor.authorEren-Vapur, Ufuk
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-0223-3807tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid25926089700en_US
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.en_US
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.en_US
dc.identifier.endpage250tr_TR
dc.identifier.issn0026-704X
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-84871633974tr_TR
dc.identifier.startpage241tr_TR
dc.identifier.urihttps://hrcak.srce.hr/94300
dc.identifier.urihttp://hdl.handle.net/11452/25918
dc.identifier.volume62tr_TR
dc.identifier.wos000314005100002tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.bap(Z)-2008/19tr_TR
dc.relation.collaborationSanayien_US
dc.relation.journalMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgricultureen_US
dc.subjectWhite brined cheeseen_US
dc.subjectStarter cultureen_US
dc.subjectProteolysisen_US
dc.subjectFlavor formationen_US
dc.subjectCheddar cheeseen_US
dc.subjectTraditional cheesesen_US
dc.subjectVolatile compoundsen_US
dc.subjectSensory propertiesen_US
dc.subjectAdjunct cultureen_US
dc.subjectLactobacillusen_US
dc.subjectRenneten_US
dc.subjectCoagulantsen_US
dc.subjectAnimaliaen_US
dc.subjectRhizomucoren_US
dc.subjectRhizomucor mieheien_US
dc.subject.scopusCheese Ripening; Starter Cultures; Renneten_US
dc.subject.wosAgriculture, dairy & animal scienceen_US
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 cultureen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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