Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types
The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the che...
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| Language: | English |
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Ankara University
2017-01-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/2201271 |
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| author | Onur Güneşer Yonca Karagül Yüceer Musa Yalman |
| author_facet | Onur Güneşer Yonca Karagül Yüceer Musa Yalman |
| author_sort | Onur Güneşer |
| collection | DOAJ |
| description | The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, b-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, d-decalactone and g-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers |
| format | Article |
| id | doaj-art-0a2c3bb1086d4f40bc1199c8d126697a |
| institution | DOAJ |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-0a2c3bb1086d4f40bc1199c8d126697a2025-08-20T03:03:55ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972017-01-01231637545Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue TypesOnur Güneşer0Yonca Karagül Yüceer1Musa Yalman2Uşak University, Faculty of Engineering, Department of Food Engineering, 64200, Uşak, TURKEYÇanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020, Çanakkale, TURKEYCanakkale Onsekiz Mart University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 17020, Çanakkale, TURKEYThe objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, b-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, d-decalactone and g-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumershttps://dergipark.org.tr/tr/download/article-file/2201271analoguekasar and processed cheesesflavortaklitkaşar ve eritme peynirlerlezzet |
| spellingShingle | Onur Güneşer Yonca Karagül Yüceer Musa Yalman Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types Journal of Agricultural Sciences analogue kasar and processed cheeses flavor taklit kaşar ve eritme peynirler lezzet |
| title | Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types |
| title_full | Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types |
| title_fullStr | Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types |
| title_full_unstemmed | Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types |
| title_short | Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types |
| title_sort | evaluation of some physical chemical and sensory properties of kasar cheese and its processed and analogue types |
| topic | analogue kasar and processed cheeses flavor taklit kaşar ve eritme peynirler lezzet |
| url | https://dergipark.org.tr/tr/download/article-file/2201271 |
| work_keys_str_mv | AT onurguneser evaluationofsomephysicalchemicalandsensorypropertiesofkasarcheeseanditsprocessedandanaloguetypes AT yoncakaragulyuceer evaluationofsomephysicalchemicalandsensorypropertiesofkasarcheeseanditsprocessedandanaloguetypes AT musayalman evaluationofsomephysicalchemicalandsensorypropertiesofkasarcheeseanditsprocessedandanaloguetypes |