Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese

GÜLER Z., Uraz T.

International Journal of Dairy Technology, vol.57, no.4, pp.237-242, 2004 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 57 Issue: 4
  • Publication Date: 2004
  • Doi Number: 10.1111/j.1471-0307.2004.00148.x
  • Journal Name: International Journal of Dairy Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.237-242
  • Keywords: Lipolysis, Proteolysis, White cheese
  • Hatay Mustafa Kemal University Affiliated: Yes

Abstract

Protein and lipid changes and their effects on the sensory properties (taste-odour) of Turkish white cheese were studied. Mean values for the chemical properties of white cheese were: total solids (TS) 44.39 g/100 g; titratable acidity 2.15% (as lactic acid); pH value 4.50; fat-in-dry matter 47.80 g/100 g; salt-in-dry matter 8.65 g/100 g; total nitrogen (TN) 2.50 g/100 g; water-soluble nitrogen (WSN) 0.48 g/100 g; ripening index (RI) 18.98%; tyrosine 65.00 mg/100 g; acid degree value (ADV) 385.96 mg KOH/l00 g fat; volatile fatty acids (VFA) 15.54mL 0.1N NaOH/100 g and total free fatty acids (TFFA) 1325.96 mg/100 g cheese. Sensory scores for taste and odour were 23.67 (out of 35) and 8.28 (out of 10), respectively. The chemical qualities of the cheeses, including acidity, dry matter, fat-in-dry matter and VFA had an effect on flavour (T < 0.05).