Araştırma Makalesi
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CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ

Yıl 2023, Cilt: 48 Sayı: 4, 683 - 697, 15.08.2023
https://doi.org/10.15237/gida.GD23026

Öz

Bu çalışmada bitkisel pıhtılaştırıcı kullanımı ve depolamanın keçi peynirinin kimyasal ve duyusal özellikleri ile uçucu bileşenleri üzerine etkileri araştırılmıştır. Bu amaçla pastörize keçi sütünden hayvansal rennet ve Cynara cardunculus L. proteazı kullanılarak üretilen peynirler 90 gün süreyle buzdolabı koşullarında depolanmıştır. Peynirlerin titrasyon asitliği değerleri, kurumadde ve suda çözünür azot oranları ile toplam serbest aminoasit değerleri depolama süresince artmıştır. Limonenin tüm peynirlerde en yüksek miktarda bulunan uçucu bileşen olduğu saptanmıştır. En yüksek limonen konsantrasyonu 3152.00 µg/100 g olarak bitkisel pıhtılaştırıcı kullanılan peynirde 90. günde belirlenmiştir. Hekzanoik, oktanoik ve dekanoik asit, peynirlerin karakteristik uçucu bileşenleri olarak belirlenmiştir. Duyusal değerlendirme sonucunda bitkisel ve hayvansal pıhtılaştırıcı kullanılarak üretilen peynirler sırasıyla 2.35 ve 0.58 ransit aroma ve 0.76 ve 0.09 acı tat skorları almışlardır. Duyusal değerlendirme ve kimyasal analiz sonuçlarına göre Cynara cardunculus L. proteazının hayvansal rennete alternatif olabileceği sonucuna varılmış, bitkisel pıhtılaştırıcı kullanımının depolama süresince peynirlerde aşırı düzeyde proteolize neden olmadığı ortaya konmuştur.

Destekleyen Kurum

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

FBD-2020-3175

Kaynakça

  • Abd El-Salam, B.A.E.Y., Ibrahim, O.A.E.H., El-Sayed, H.A.E.R. (2017). Purification and characterization of milk clotting enzyme from artichoke (Cynara cardunculus L.) flowers as coagulant on white soft cheese. International Journal of Dairy Science, 12: 254–265. https://doi.org/ 10.3923/ijds.2017.254.265
  • Andrews, A.T. (1983). Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research, 50: 45–55.
  • AOAC (2000). Official methods of analysis of AOAC International. Gaithersburg, USA. https://doi.org/10.3109/15563657608988149
  • Avsar, Y.K., Karagul Yuceer, Y., Drake, M.A., Singh, T.K., Yoon, Y., Cadwallader, K.R. (2004). Characterization of nutty flavor in Cheddar Cheese. Journal of Dairy Science, 87: 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X
  • Blakesley, R.W., Boezi, J.A. (1977). A new staining technique for proteins in polyacrylamide gels using Coomassie Brillant Blue G250. Analytical Biochemistry, 82: 580–581.
  • Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Despotovic, S., Vucic, T., Kostic, A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology, 51: 1140–1149. https://doi.org/10.1111/ijfs.13091
  • Barłowska, J., Pastuszka, R., Rysiak, A., Król, J., Brodziak, A., Kędzierska-Matysek, M., Wolanciuk, A., Litwińczuk, Z. (2018). Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology, 71: 699–708. https://doi.org/10.1111/1471-0307.12506
  • Benheddi, W., Hellal, A. (2019). Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria. Journal of Food Science & Technology, 56(7):3431–3438. https://doi.org/10.1007/ s13197-019-03828-0
  • Carunchia Whetstine M.E., Karagul Yuceer, Avsar Y.K. (2003). Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese. Journal of Food Science, 68: 2441-2447.
  • Ceballos, L.S., Morales, E.R., de la Torre Adarve, G., Castro, J.D., Martínez, L.P., Sampelayo, M.R.S. (2009). Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. Journal of Food Composition and Analysis, 22(4), 322–329. https://doi.org/10.1016/j.jfca.2008.10.020
  • Chávez-Garay, D.R.D.R., Gutiérrez-Méndez, N., Valenzuela-Soto, M.E.M.E., García-Triana, A. (2016). Partial characterization of a plant coagulant obtained from the berries of Solanum elaeagnifolium. CYTA-Journal of Food, 14: 200–205. https://doi.org/10.1080/19476337.2015.1080763
  • Çakmakçı, S., Cantürk, A., Çakır, Y. (2017). Peynir üretimi için sütü pıhtılaştıran enzimlere genel bir bakış ve güncel gelişmeler. Akademik Gıda, 15: 396–408. https://doi.org/10.24323/akademik-gida.370264
  • Çayır, M.S., Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay köy peynirlerinin bazı kalite özellikleri. Çukurova üniversitesi Mühendislik Bilimleri Dergisi, 39(9), 27-34.
  • Delgado, F.J., González-Crespo, J., Cava, R., Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chemistry, 129: 1156–1163. https://doi.org/10.1016/j.foodchem. 2011.05.096
  • Doi, E., Shibata, D., Matoba, T. (1981). Modified colorimetrie ninhydrin methods for peptidase assay. Analytical Biochemistry, 118: 173-184.
  • Fox, P.F. (1989). Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72: 1379–1400. https://doi.org/10.3168/ jds.S0022-0302(89)79246-8
  • Fox, P.F., Mcsweeney, P.L.H. (1996). Proteolysis in cheese during ripening. Food Reviews International, 12: 37–41. http://dx.doi.org/ 10.1080/87559129609541091
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Overview of cheese manufacture. Fundamentals of cheese science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_2
  • Garcia, V., Rovira, S., Boutoial, K., Ferrandini, E., Lopez Morales, M.B. (2013). Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat’s cheese coagulated with a vegetable coagulant (Cynara cardunculus), Journal of the Science of Food and Agriculture, 94(3), 552–559. https://doi.org/ 10.1002/jsfa.6292
  • Gatfield, I.L. (1988). Production of flavor and aroma compounds by biotechnology. Food Technology, 42(10): 110–122.
  • Guneser, O., Karagul Yuceer, Y. (2011). Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. International Journal of Dairy Technology, 64: 517–525. https://doi.org/10.1111/j.1471-0307.2011.00703.x
  • Hayaloglu, A.A., Tolu, C., Yasar, K., Sahingil, D. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science 96: 2765–2780. https://doi.org/ 10.3168/jds.2012-6170
  • Izco, J.M., Irigoyen, A., Torre, P., Barcina, Y. (2000). Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese. Food Control, 11: 201–207.
  • Jia, R., Zhang, F., Song, Y., Lou, Y., Zhao, A., Liu, Y., Peng, H., Hui, Y., Ren, R., Wang, B. (2021). Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Journal of Dairy Science, 104: 270–280. https://doi.org/10.3168/jds.2020-18884
  • Juan, B., Zamora, A., Quevedo, J.M., Trujillo, A.J. (2016). Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT-Food Science and Technology, 69: 17–23. https://doi.org/10.1016/j.lwt.2015.12.013
  • Karagul Yuceer, Y., Isleten, M., Uysal-Pala, C. (2007). Sensory characteristics of Ezine cheese. Journal of Sensory Studies, 22: 49–65. https://doi.org/10.1111/j.1745-459X.2007.00094.x
  • Karagul Yuceer, Y., Tuncel, B., Guneser, O., Engin, B., Isleten, M., Yasar, K., Mendes, M. (2009). Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. Journal of Dairy Science, 92:4146–4157. https://doi.org/10.3168/jds.2009-2124
  • Kınık, Ö., Kesenkaş, H., Ergönül, P.G., Akan, E. (2017). The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo, 67: 71–85. https://doi.org/10.15567/ mljekarstvo.2017.0108
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SENSORY PROPERTIES AND VOLATILE PROFILE OF GOAT CHEESE PRODUCED USING CYNARA CARDUNCULUS PROTEASE

Yıl 2023, Cilt: 48 Sayı: 4, 683 - 697, 15.08.2023
https://doi.org/10.15237/gida.GD23026

Öz

In this study, the effects of the using plant coagulant and storage on the chemical and sensory properties and volatile components of goat cheese were investigated. For this purpose, pasteurized goat milk used to produce goat cheese by adding animal rennet and plant origin rennet (Cynara cardunculus L.). Cheeses were stored under refrigerator conditions for 90 days. Titratable acidity values, dry-matter, water-soluble nitrogen ratios, and total free amino acid values of cheeses increased during starage. Limonene was detected to be the volatile compound found in the most abundant in all cheeses. The highest limonene concentration was determined as 3152.00 µg/100 g in cheese produced using plant coagulant on the 90th day. Hexanoic, octanoic and decanoic acids were determined as characteristic volatile campands of cheeses. As a result of the sensory evaluation, the cheeses produced using plant and animal coagulant had a rancid aroma score of 2.35 ve 0.58 and a bitter taste score of 0.76 ve 0.09, respectively. According to the results of sensory evaluation and chemical analysis, it was concluded that Cynara cardunculus L. protease could be an alternative to animal rennet, and it was revealed that the use of plant coagulants did not cause excessive proteolysis in cheeses during storage.

Proje Numarası

FBD-2020-3175

Kaynakça

  • Abd El-Salam, B.A.E.Y., Ibrahim, O.A.E.H., El-Sayed, H.A.E.R. (2017). Purification and characterization of milk clotting enzyme from artichoke (Cynara cardunculus L.) flowers as coagulant on white soft cheese. International Journal of Dairy Science, 12: 254–265. https://doi.org/ 10.3923/ijds.2017.254.265
  • Andrews, A.T. (1983). Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research, 50: 45–55.
  • AOAC (2000). Official methods of analysis of AOAC International. Gaithersburg, USA. https://doi.org/10.3109/15563657608988149
  • Avsar, Y.K., Karagul Yuceer, Y., Drake, M.A., Singh, T.K., Yoon, Y., Cadwallader, K.R. (2004). Characterization of nutty flavor in Cheddar Cheese. Journal of Dairy Science, 87: 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X
  • Blakesley, R.W., Boezi, J.A. (1977). A new staining technique for proteins in polyacrylamide gels using Coomassie Brillant Blue G250. Analytical Biochemistry, 82: 580–581.
  • Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Despotovic, S., Vucic, T., Kostic, A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology, 51: 1140–1149. https://doi.org/10.1111/ijfs.13091
  • Barłowska, J., Pastuszka, R., Rysiak, A., Król, J., Brodziak, A., Kędzierska-Matysek, M., Wolanciuk, A., Litwińczuk, Z. (2018). Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology, 71: 699–708. https://doi.org/10.1111/1471-0307.12506
  • Benheddi, W., Hellal, A. (2019). Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria. Journal of Food Science & Technology, 56(7):3431–3438. https://doi.org/10.1007/ s13197-019-03828-0
  • Carunchia Whetstine M.E., Karagul Yuceer, Avsar Y.K. (2003). Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese. Journal of Food Science, 68: 2441-2447.
  • Ceballos, L.S., Morales, E.R., de la Torre Adarve, G., Castro, J.D., Martínez, L.P., Sampelayo, M.R.S. (2009). Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. Journal of Food Composition and Analysis, 22(4), 322–329. https://doi.org/10.1016/j.jfca.2008.10.020
  • Chávez-Garay, D.R.D.R., Gutiérrez-Méndez, N., Valenzuela-Soto, M.E.M.E., García-Triana, A. (2016). Partial characterization of a plant coagulant obtained from the berries of Solanum elaeagnifolium. CYTA-Journal of Food, 14: 200–205. https://doi.org/10.1080/19476337.2015.1080763
  • Çakmakçı, S., Cantürk, A., Çakır, Y. (2017). Peynir üretimi için sütü pıhtılaştıran enzimlere genel bir bakış ve güncel gelişmeler. Akademik Gıda, 15: 396–408. https://doi.org/10.24323/akademik-gida.370264
  • Çayır, M.S., Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay köy peynirlerinin bazı kalite özellikleri. Çukurova üniversitesi Mühendislik Bilimleri Dergisi, 39(9), 27-34.
  • Delgado, F.J., González-Crespo, J., Cava, R., Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chemistry, 129: 1156–1163. https://doi.org/10.1016/j.foodchem. 2011.05.096
  • Doi, E., Shibata, D., Matoba, T. (1981). Modified colorimetrie ninhydrin methods for peptidase assay. Analytical Biochemistry, 118: 173-184.
  • Fox, P.F. (1989). Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72: 1379–1400. https://doi.org/10.3168/ jds.S0022-0302(89)79246-8
  • Fox, P.F., Mcsweeney, P.L.H. (1996). Proteolysis in cheese during ripening. Food Reviews International, 12: 37–41. http://dx.doi.org/ 10.1080/87559129609541091
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Overview of cheese manufacture. Fundamentals of cheese science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_2
  • Garcia, V., Rovira, S., Boutoial, K., Ferrandini, E., Lopez Morales, M.B. (2013). Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat’s cheese coagulated with a vegetable coagulant (Cynara cardunculus), Journal of the Science of Food and Agriculture, 94(3), 552–559. https://doi.org/ 10.1002/jsfa.6292
  • Gatfield, I.L. (1988). Production of flavor and aroma compounds by biotechnology. Food Technology, 42(10): 110–122.
  • Guneser, O., Karagul Yuceer, Y. (2011). Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. International Journal of Dairy Technology, 64: 517–525. https://doi.org/10.1111/j.1471-0307.2011.00703.x
  • Hayaloglu, A.A., Tolu, C., Yasar, K., Sahingil, D. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science 96: 2765–2780. https://doi.org/ 10.3168/jds.2012-6170
  • Izco, J.M., Irigoyen, A., Torre, P., Barcina, Y. (2000). Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese. Food Control, 11: 201–207.
  • Jia, R., Zhang, F., Song, Y., Lou, Y., Zhao, A., Liu, Y., Peng, H., Hui, Y., Ren, R., Wang, B. (2021). Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Journal of Dairy Science, 104: 270–280. https://doi.org/10.3168/jds.2020-18884
  • Juan, B., Zamora, A., Quevedo, J.M., Trujillo, A.J. (2016). Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT-Food Science and Technology, 69: 17–23. https://doi.org/10.1016/j.lwt.2015.12.013
  • Karagul Yuceer, Y., Isleten, M., Uysal-Pala, C. (2007). Sensory characteristics of Ezine cheese. Journal of Sensory Studies, 22: 49–65. https://doi.org/10.1111/j.1745-459X.2007.00094.x
  • Karagul Yuceer, Y., Tuncel, B., Guneser, O., Engin, B., Isleten, M., Yasar, K., Mendes, M. (2009). Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. Journal of Dairy Science, 92:4146–4157. https://doi.org/10.3168/jds.2009-2124
  • Kınık, Ö., Kesenkaş, H., Ergönül, P.G., Akan, E. (2017). The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo, 67: 71–85. https://doi.org/10.15567/ mljekarstvo.2017.0108
  • Kuchroo, C., Fox, P. (1982). Soluble nitrogen in Cheddar cheese: Comparisom of extraction procedures. Milchwissenschaft, 37: 331–335.
  • McSweeney, P.L.H., Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80: 293–324. https://doi.org/10.1051/lait:2000127
  • Meilgaard, M., Civille, G.V., Carr, B.T. (1999). Overall difference tests : Does a sensory difference. In: Sensory Evaluation Techniques. CRC Press, Inc., Boca Raton, FL, p. 416. https://doi.org/doi:10.1201/9781439832271.ch6
  • Miloradovic, Z., Kljajevic, N., Miocinovic, J., Tomic, N., Smiljanic, J., Macej, O. (2017). High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. International Dairy Journal, 68: 1–8. https://doi.org/10.1016/j.idairyj.2016.12.004
  • NEN (1969). Butyrometric determination of fat content of cheese - (Gerber-Van Gulik Method). Nederlands Melk En Zuiveltijdschrift, 23: 214–220.
  • Oliszewski, R., Wolf, I.V., Bergamini, C. V., Candioti, M., Perotti, M.C. (2013). Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses. Journal of the Science of Food and Agriculture, 93: 2730–2742. https://doi.org/10.1002/jsfa.6092
  • Pino, A., Prados, F., Galán, E., McSweeney, P.L.H.H., Fernández-Salguero, J. (2009). Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet. Food Research International, 42:324–330. https://doi.org/10.1016/j.foodres.2008.12.009
  • Poveda, J.M., Cabezas, L. (2006). Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics. Food Chemistry, 95: 307–311. https://doi.org/10.1016/j.foodchem.2004.12.045
  • Puglisi, I., Petrone, G., Lo Piero, A.R. (2014). A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture. Food and Bioproducts Processing, 92: 67–72. https://doi.org/10.1016/ j.fbp.2013.07.011
  • Say, D. (2022). Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant. Journal of Food Science and Technology, 59 (6): 2469–2478. https://doi.org/10.1007/s13197-021-05266-3
  • Say, D., Güzeler, N. (2016). Süt pıhtılaştırılmasında kullanılan bazı bitkiler. Nevşehir Bilim ve Teknoloji Dergisi, Özel Sayı: 253–261. https://doi.org/10.17100/nevbiltek.78563
  • Serhan, M., Linder, M., Hosri, C., Fanni, J. (2010). Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat’s milk cheese. Small Ruminant Research, 90: 75–82. https://doi.org/10.1016/j.smallrumres. 2010.01.008
  • Shah, M.A., Mir, S.A., Paray, M.A. (2014). Plant proteases as milk-clotting enzymes in cheesemaking: A review. Dairy Science and Technology, 94: 5–16. https://doi.org/10.1007/ s13594-013-0144-3
  • Shalabi, S.I., Fox, P.F. (1987). Electrophoretic analysis of cheese, comparison of methods. Irish Journal of Food Science and Technology, 11: 135–151.
  • Sheskin, D. (2004). Handbook of parametric and nonparametric statistical procedures. New York: Chapman and Hall/CRC Press.
  • Soltanı, M. (2013). İran’da üretilen ultrafiltre beyaz peynirin özellikleri üzerine tuz oranı ve depolama süresinin etkileri. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 168s, Adana.
  • Sousa, M.J., Ardo, Y., McSweeney, P.L.H. (2001). Advances in the study of proteolysis in cheese during ripening. International Dairy Journal, 11: 327–345.
  • Tamer, I.M. (1993). Identification and partial purification of a novel milk clotting enzyme from Onopordum turcicum. Biotechnology Letters, 15: 427–432. https://doi.org/10.1007/BF00128289
  • Tejada, L., Abellán, A., Cayuela, J.M., Martínez-Cacha, A., Fernández-Salguero, J. (2008). Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant. International Dairy Journal, 18: 139–146. https://doi.org/10.1016/ j.idairyj.2007.08.010
  • Tejada, L., Abellán, A., Cayuela, J.M., Martínez-Cacha, A. (2006). Sensorial characteristics during ripening of the Murcia al Vino goat’s milk cheese: The effect of the type of coagulant used and the size of the cheese. Journal of Sensory Studies, 21: 333–347. https://doi.org/10.1111/j.1745-459X.2006.00069.x
  • Tomaszewska-Gras, J., Cais-Sokolińska, D., Bierzuńska, P., Kaczyński, Ł.K., Walkowiak, K., Baranowska, H.M. (2019). Behaviour of water in different types of goats’ cheese. International Dairy Journal, 95: 18–24. https://doi.org/10.1016/j.idairyj.2019.02.015
  • Uzkuç, H., Güneşer, O., Karagül Yüceer, Y. (2018). Effects of lipase enzyme and adjunct culture on goat cheese ripening. GIDA / The Journal of Food, 43: 250–263. https://doi.org/10.15237/gida.GD17102
  • Uzkuç, H., Karagül Yüceer, Y. (2023). Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. International Dairy Journal, 140. https://doi.org/10.1016/j.idairyj.2023.105588
  • van Den Dool, H., Dec. Kratz, P. (1963). A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography, 11: 463–471. https://doi.org/10.1016/S0021-9673(01)80947-X
  • Whetstine, M.E.C., Karagül Yüceer, Y., Avsar, Y.K., Drake, M. A. (2003). Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese. Journal of Food Science, 68(8), 2441-2447. https://doi.org/ 10.1111/j.1365-2621.2003.tb07043.x
  • Veríssimo, P., Faro, C., Moir, A.J., Lin, Y., Tang, J., Pires, E. (1996). Purification, characterization and partial amino acid sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunculus L. European Journal of Biochemistry / FEBS, 235: 762–768. https://doi.org/10.1111/ j.1432-1033.1996.00762.x
  • Zaravela, A., Kontakos, S., Badeka, A. V., Kontominas, M.G. (2021). Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. European Food Research and Technology, 247: 2211–2225. https://doi.org/10.1007/s00217-021-03780-4
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Hasan Uzkuç 0000-0002-0937-7598

Nesrin Merve Çelebi Uzkuç 0000-0001-8822-7864

Yonca Yuceer 0000-0002-9028-2923

Proje Numarası FBD-2020-3175
Yayımlanma Tarihi 15 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 4

Kaynak Göster

APA Uzkuç, H., Çelebi Uzkuç, N. M., & Yuceer, Y. (2023). CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. Gıda, 48(4), 683-697. https://doi.org/10.15237/gida.GD23026
AMA Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. GIDA. Ağustos 2023;48(4):683-697. doi:10.15237/gida.GD23026
Chicago Uzkuç, Hasan, Nesrin Merve Çelebi Uzkuç, ve Yonca Yuceer. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda 48, sy. 4 (Ağustos 2023): 683-97. https://doi.org/10.15237/gida.GD23026.
EndNote Uzkuç H, Çelebi Uzkuç NM, Yuceer Y (01 Ağustos 2023) CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. Gıda 48 4 683–697.
IEEE H. Uzkuç, N. M. Çelebi Uzkuç, ve Y. Yuceer, “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”, GIDA, c. 48, sy. 4, ss. 683–697, 2023, doi: 10.15237/gida.GD23026.
ISNAD Uzkuç, Hasan vd. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda 48/4 (Ağustos 2023), 683-697. https://doi.org/10.15237/gida.GD23026.
JAMA Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. GIDA. 2023;48:683–697.
MLA Uzkuç, Hasan vd. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda, c. 48, sy. 4, 2023, ss. 683-97, doi:10.15237/gida.GD23026.
Vancouver Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. GIDA. 2023;48(4):683-97.

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