Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 35, Issue 2, Pages 663-680Publisher
WILEY
DOI: 10.1111/j.1745-4514.2010.00409.x
Keywords
-
Funding
- Turkish Scientific and Technological Research Council
- Pinar Dairy Company/Izmir/Turkey
Ask authors/readers for more resources
Full-fat Turkish white cheese was manufactured in an industrial scale and ripened for 90 days after packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. White cheese packaged with cryovac container had higher contents of total solids, milk fat, water-soluble nitrogen and lactic acid and lower contents of salt and ash than the cheese packaged in polystyrene container during ripening (P < 0.05). The ripening index and the counts of lactococci and lactobacilli were also higher with cryovac container (P < 0.05). With regard to volatile compounds, a total of 40 components were identified: alcohols (5), aldehydes (3), ketones (7), esters (4), volatile acids (10), hydrocarbons (8) and other compounds (3). Volatile acids were the main components of both Turkish white cheeses. The contents of hexanoic and butanoic acids, dominant acids of cheese in cryovac container, were significantly higher when compared to the cheese in polystyrene cup (P < 0.05).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available