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Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

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dc.contributor.author Tarakci, Zekai
dc.contributor.author Temiz, Hasan
dc.contributor.author Aykut, Umut
dc.contributor.author Turhan, Sadettin
dc.date.accessioned 2024-03-21T13:37:19Z
dc.date.available 2024-03-21T13:37:19Z
dc.date.issued 2011
dc.identifier.citation Tarakci, Z., Temiz, H., Aykut, U., Turhan, S. (2011). Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese. Int. J. Food Prop., 14(2), 287-299. https://doi.org/10.1080/10942910903176576 en_US
dc.identifier.issn 1094-2912
dc.identifier.uri http://dx.doi.org/10.1080/10942910903176576
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000287740300004
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4899
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 The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ripening. Increasing of herb level in cheese, L* and b* values of cheese were decreased but, a* values was increased. The color values of all cheese samples changed significantly during ripening. The increase in herb levels in cheese resulted in a significant increase in total free fatty acids value. While the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were significantly increased by herb addition, stearic and oleic acids values significantly decreased. The dry matter, fat, and pH values of control cheeses were found to be higher than those of the others herby cheeses. On the other hand, acidity of control cheese was lower than that of herb added-cheeses. Herb addition only affected significantly body and texture of cheese samples. Sensory scores determined in cheeses during ripening showed significant differences. en_US
dc.language.iso eng en_US
dc.publisher TAYLOR & FRANCIS INC-PHILADELPHIA en_US
dc.relation.isversionof 10.1080/10942910903176576 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Pickled-Otlu cheese, Herby cheese, Allium sp, Color values, Free fatty acids en_US
dc.subject WHITE-BRINED-CHEESE, TRADITIONAL TURKISH CHEESE, BIOCHEMICAL-PROPERTIES, CHEDDAR CHEESE, FETA CHEESE, LIPOLYSIS, QUALITY, MILK, STARTER, PROTEOLYSIS en_US
dc.title Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled 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 0000-0002-3510-4382 en_US
dc.contributor.authorID 0000-0002-9072-5560 en_US
dc.identifier.volume 14 en_US
dc.identifier.issue 2 en_US
dc.identifier.startpage 287 en_US
dc.identifier.endpage 299 en_US


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