Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Çanakkale

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors

Kaşar Peyniri, Eritme ve Taklit Tiplerinin Bazı Fiziksel, Kimyasal veDuyusal Özelliklerinin Değerlendirilmesi

Bu çalışmanın amacı, kaşar, eritme kaşar ve taklit kaşar peynirlerinin, 90 günlük depolama süresince fiziksel, kimyasal ve duyusal özelliklerinde meydana gelen değişiklikleri değerlendirmektir. Peynirlerin aroma-aktif bileşenleri gaz kromatogrofi-olfaktometri ile saptanmıştır. Peynirlerin duyusal özellikleri tanımlayıcı duyusal analiz ile belirlenmiştir. Peynirlerin temel bileşenlerinde farklılıklar bulunmuştur. Peynirler arasında eriyebilirlik, yağ ayrılma indeksi, L* ve a* değerleri açısından önemli farklılıklar gözlenmiştir. Peynirlerde 1. ve 30. günde peynir altı suyu, pişmiş, kremamsı ve fermente en yoğun tanımlayıcı terimlerdir. Ancak taklit peynirde, mumsu ve hayvanımsı aroma yoğunlukları diğer peynirlerden daha fazladır. Peynirlerde 90 günlük depolama süresince 18 aroma-aktif bileşen belirlenmiştir. Karakteristik aroma-aktif bileşenlerin bazıları; diasetil, asetik asit, bütirik asit, 2-/3-metil bütirik asit, 2-asetil-2-tiazolin, b-iyonen, 2-feniletil alkol, maltol, p-kresol, sotolon, d-dekalakton ve g-dodekalakton'dur. Kaşar tüketiciler tarafından en çok sevilen peynir olurken, taklit Kaşar ise en az beğenilen peynir olmuştur.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 consumer

EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING

Bu çalışmada lipaz enzimi ve destek kültür kullanımının keçi peynirinin bazı kimyasal ve duyusal özellikleri ve olgunlaşma karakteristiklerine etkisi araştırılmıştır. Keçi sütüne Capalase K, Italase C enzimleri ve Staphylococcus carnosus destek kültürü ilave edilerek üretilen keçi peynirleri 51?C'de 90 gün süreyle olgunlaştırılmıştır. Peynirlerin titrasyon asitliği ve azot fraksiyonlarında depolamayla birlikte artış olduğu gözlenmiştir. Lipolizin göstergesi olan hidrolitik ransidite değerleri enzim kullanılarak üretilen peynirlerde yüksek bulunmuştur. Etil butirat, etil hekzanoat, dodekanoik asit ve etil dodekanoat tüm peynirlerin sadece 90. gün örneklerinde belirlenmiş, 3-metil bütanoik asit, pentanoik asit, heptanoik asit ve nonanoik asit ise sadece enzim kullanılarak üretilen peynirlerin 90. günlerinde saptanmıştır. Pişmiş, kremamsı, peyniraltı suyu, sülfür, ransit, toz/çimento ve keçi aromaları peynir örneklerinin karakteristik tanımlayıcı aroma terimleri olarak panelistler tarafından geliştirilmiştirThe effects of using commercial lipase enzymes and adjunct culture on some chemical and sensory properties and ripening characteristics of goat cheese were investigated in this study. Goat cheeses produced by addition of Capalase K, Italase C enzymes and Staphylococcus carnosus adjunct culture to the goat milk ripened for 90 days at 51C. Increase in titratable acidity and nitrogen fractions was observed in the cheeses during storage. Hydrolytic rancidity values as an indicator of lipolysis were higher in specifically enzyme used cheeses. Ethyl butyrate, ethyl hexanoate, dodecanoic acid and ethyl dodecanoate were only determined in the cheeses on 90. day of storage. 3-methyl butanoic acid, pentanoic acid, heptanoic acid and nonanoic acid were detected in only enzyme used samples on day 90. Cooked, creamy, whey, sulfur, rancid, dust/cement and goat aromas were characteristi c descriptive aroma terms developed by panelist

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20. N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87. N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.Izmir Institute of Technology (2008-IYTE-17