Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Impact of cooking pH values on the textural and chemical properties for processed cheeses with/without the use of traditional village cheese during storage
Food Science of Animal Resources · Ocak 2019
YÖKSİS Kayıtları
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Korean Journal for Food Science of Animal Resources · 2019 SCI-Expanded
Doç. Dr. BİRSEN BULUT SOLAK →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
2026 ISSN: 2636-0772 SCI-Expanded Q2
Dr. Öğr. Üyesi GONCA SÖNMEZ →
Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry
2023 ISSN: 2636-0772 SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Highlighting the Microbial Community of Kuflu Cheese, an Artisanal
Turkish Mold-Ripened Variety, by High-Throughput Sequencing
2024 ISSN: 2636-0772 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Makale Bilgileri
ISSN26360772
Yayın TarihiOcak 2019
Cilt / Sayfa39 · 541-554
Scopus ID2-s2.0-85077134298
Erişim🔓 Açık Erişim
Özet
Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control (PCC) as control or -70% fresh curd-30% traditional village cheese coded processed cheese with village cheese (PCv). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.
Yazarlar (2)
1
Birsen Bulut-Solak
2
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
Composition
PH
Processed cheese
Ripening
Texture
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Science of Animal Resources
Q1
OA
SJR Skoru0,841
H-Index49
YayıncıKorean Society for Food Science of Animal Resources
ÜlkeSouth Korea
Animal Science and Zoology (Q1)
Food Science (Q1)
Metrikler
12
Atıf
2
Yazar
5
Anahtar Kelime