Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4827
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTarakci, Zekai-
dc.contributor.authorTuncturk, Yusuf-
dc.date.accessioned2024-03-20T13:49:58Z-
dc.date.available2024-03-20T13:49:58Z-
dc.date.issued2008-
dc.identifier.citationTarakci, Z., Tuncturk, Y. (2008). The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese. J. Food Biochem., 32(4), 490-505. https://doi.org/10.1111/j.1745-4514.2008.00179.xen_US
dc.identifier.issn0145-8884-
dc.identifier.urihttp://dx.doi.org/10.1111/j.1745-4514.2008.00179.x-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000258145300006-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4827-
dc.descriptionWoS Categories: Biochemistry & Molecular Biology; Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Biochemistry & Molecular Biology; Food Science & Technologyen_US
dc.description.abstractThe influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yogurt. culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus; and CYH, containing all of them. Analyses were carried out on days 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P < 0.01) the chemical composition significantly, except salt contents (P > 0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value), water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) values of cheeses were affected significantly (P < 0.01) from these treatments, no significant differences exist (P > 0.05) among phosphotungstic acid-soluble nitrogen values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA-SN. Degradation rates of alpha(sl)- and beta-casein were higher in CYH cheese followed by CY CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared with the control cheese. The amounts of alpha(sl)- and beta-caseins of all cheese samples decreased continuously during the ripening period, while the amounts of alpha(sl)-I casein and other breakdown products increased.en_US
dc.language.isoengen_US
dc.publisherWILEY-BLACKWELL-HOBOKENen_US
dc.relation.isversionof10.1111/j.1745-4514.2008.00179.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKEFALOGRAVIERA-TYPE CHEESE, FAT CHEDDAR CHEESE, LACTOBACILLUS-HELVETICUS, STARTER CULTURES, SENSORY QUALITY, PROTEOLYSIS, IMPROVEMENT, TECHNOLOGY, FRACTIONS, PLANTARUMen_US
dc.titleThe effect of adjunct cultures on some chemical and biochemical properties of white-brined cheeseen_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD BIOCHEMISTRYen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.identifier.volume32en_US
dc.identifier.issue4en_US
dc.identifier.startpage490en_US
dc.identifier.endpage505en_US
Appears in Collections:Gıda Mühendisliği

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.