Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mljekarstvo
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese.
The objective of this study was to evaluate volatile organic compounds (VOC), and textural
and sensory properties of DOC during the 120-day maturation period. For this purpose, a total
of 5 different cheeses were produced as 100 % sheep’s milk (C1), 100 % cow’s milk (C2), 90
% sheep’s milk + 10 % cow’s milk (C3), 80 % sheep’s milk + 20 % cow’s milk (C4), and 70
% sheep’s milk + 30 % cow’s milk (C5). Volatile compounds increased, both qualitatively and
quantitatively, along with the increase of the percentage of sheep milk used in the cheese
production increased. At the beginning of ripening, the total amount of VOC in the DOC obtained
from sheep’s milk was 3.27-fold greater than that of the produced cow’s milk, while this ratio
increased to 4.57 at the end of ripening. The total VOC contents of all the DOC reduced along
the ripening and decreased by 53.37, 64.92, 15.53, 51.81, and 64.84 % for C1, C2, C3, C4, and
C5, respectively. As the amount of cow’s milk used in DOC production increased, the values of
all textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, and
chewiness) of the cheese increased too. On the other hand, these values decreased with the
maturation (p<0.05). The rates of decrease in hardness (N), adhesiveness (N.s), springiness
(cm), cohesiveness, gumminess (N), and chewiness (mJ) values of the cheese groups with
the storage were C1>C3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4,
C1>C4>C3>C2>C5 and C3>C4>C1>C5>C2, respectively. In terms of sensory properties (colour,
texture and, taste-aroma) of the cheese mature C2, mature C1 and 30-day ripened C1 cheese
samples were preferred more, respectively.
Açıklama
Anahtar Kelimeler
Diyarbakır Örgü cheese; pasta-filata; sensory properties; texture profile; volatile organic compounds
Kaynak
Mljekarstvo
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
73
Sayı
2
Künye
Hatipoğlu, A., Korkmaz, A., & Çelik, Ş. (2023). Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 73(2), 126-139.
