| dc.contributor.author |
Dervisoglu, M. |
|
| dc.contributor.author |
Tarakci, Z. |
|
| dc.contributor.author |
Aydemir, O. |
|
| dc.contributor.author |
Temiz, H. |
|
| dc.contributor.author |
Yazici, F. |
|
| dc.date.accessioned |
2024-03-15T12:02:18Z |
|
| dc.date.available |
2024-03-15T12:02:18Z |
|
| dc.date.issued |
2009 |
|
| dc.identifier.citation |
Dervisoglu, M., Tarakci, Z., Aydemir, O., Temiz, H., Yazici, F. (2009). A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese. Int. J. Food Prop., 12(2), 358-367. https://doi.org/10.1080/10942910701784688 |
en_US |
| dc.identifier.issn |
1094-2912 |
|
| dc.identifier.issn |
1532-2386 |
|
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942910701784688 |
|
| dc.identifier.uri |
https://www.webofscience.com/wos/woscc/full-record/WOS:000264509800009 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4607 |
|
| dc.description |
WoS Categories: Food Science & Technology |
en_US |
| dc.description |
Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED) |
en_US |
| dc.description |
Research Areas: Food Science & Technology |
en_US |
| dc.description.abstract |
Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 6.07, 8.79 2.84, 15.78 5.39, 3.22 1.35, 5.68 2.19, 4.31 1.29 g/100 g cheese, and 4.75 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79-28.53, 1.67-23.24, and 0.44-17.56%, respectively. SDS-PAGE showed that both s-CN and -CN fractions were not completely hydrolyzed in all Kes cheese samples. s-CN, -CN, and -casein and other peptides fractions determined as 34.57 5.21, 33.74 4.21, and 31.37 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered. |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
TAYLOR & FRANCIS INC-PHILADELPHIA |
en_US |
| dc.relation.isversionof |
10.1080/10942910701784688 |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
Kes cheese, Proteolysis, Casein fractions |
en_US |
| dc.subject |
VAN HERBY CHEESE, CIVIL CHEESE, KULEK CHEESE, PROTEOLYSIS, NITROGEN, MILK |
en_US |
| dc.title |
A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.contributor.authorID |
0000-0001-9601-8843 |
en_US |
| dc.contributor.authorID |
0000-0003-0538-2311 |
en_US |
| dc.identifier.volume |
12 |
en_US |
| dc.identifier.issue |
2 |
en_US |
| dc.identifier.startpage |
358 |
en_US |
| dc.identifier.endpage |
367 |
en_US |