학술논문
Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Bedia Ş imş ek Yasin Tuncer
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 110~122쪽, 전체 13쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.02.28
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국문 초록
영문 초록
Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with
or without adding cloves or black cumin. The main objective of this study was to detect
the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this
purpose the biogenic amine content, volatile flavor compounds, protein degradation
level, chemical properties and some microbiological properties of 15 Akcakatik cheese
samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water
soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found
to be higher in ripened cheese samples than in fresh cheese samples. On the other hand,
the clove and black cumin ratios were found to be higher in the fresh cheese samples.
Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples
showed that protein degradation was higher in ripened cheese samples than in fresh
samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese
samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus
delbrueckii subsp. bulgaricus.
목차
Introduction
Materials and Method
Results and Discussion
Conclusion
Acknowledgements
키워드
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