Document Detail


Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
MedLine Citation:
PMID:  19700675     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.
Authors:
Y Karagul Yuceer; B Tuncel; O Guneser; B Engin; M Isleten; K Yasar; M Mendes
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  92     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2009 Sep 
Date Detail:
Created Date:  2009-08-24     Completed Date:  2009-11-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4146-57     Citation Subset:  IM    
Affiliation:
Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey. yoncayuceer@comu.edu.tr
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MeSH Terms
Descriptor/Qualifier:
Adult
Cheese / analysis*,  standards*
Dietary Proteins / metabolism*
Female
Food Handling
Humans
Male
Nitrogen Compounds / analysis
Odors / analysis
Taste*
Young Adult
Chemical
Reg. No./Substance:
0/Dietary Proteins; 0/Nitrogen Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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