Utilization of interesterified fat in the production of Turkish white cheese

dc.authorid0000-0003-2244-6735en_US
dc.authorid0000-0002-2113-6682
dc.contributor.authorArslan, Seher
dc.contributor.authorTopçu, Ali
dc.contributor.authorŞaldamlı, İlbilge
dc.contributor.authorKöksal, Gülden
dc.date.accessioned2021-06-23T19:27:12Z
dc.date.available2021-06-23T19:27:12Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe chemical, physicochemical, proteolysis, sensory, and texture characteristics of white cheeses made from interesterified fat were examined throughout ripening for 90 days. The water-soluble nitrogen based ripening indexes of cheeses increased throughout the ripening period. However, there were not large quantitative differences between the peptide profiles of the all cheese samples. Cheeses produced by using fully interesterified fat had higher values for hardness, chewiness, and gumminess than that of control cheese (p < 0.05). The polyunsaturated to saturated fatty acid ratios of cheeses were increased due to the presence of interesterified fat. The cholesterol values of cheeses decreased at the rate of between 58.83-89.04% depending on interesterified fat addition. In the sensory analysis, similar scores were obtained for both the control cheese and the other cheeses. The results showed that interesterified fat in cheese production could be used to fully or partially replace the milk fat in cheese.en_US
dc.identifier.doi10.1007/s10068-010-0013-2
dc.identifier.endpage98en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77954915947en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage89en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0013-2
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6758
dc.identifier.volume19en_US
dc.identifier.wosWOS:000275478300013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorŞaldamlı, İlbilge
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhite Cheeseen_US
dc.subjectInteresterified Faten_US
dc.subjectFatty Aciden_US
dc.subjectCholesterolen_US
dc.subjectTextural Propertyen_US
dc.titleUtilization of interesterified fat in the production of Turkish white cheeseen_US
dc.typeArticleen_US

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