Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk

Sulejmani E. I., HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.71, sa.2, ss.408-416, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 2
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/1471-0307.12486
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.408-416
  • Anahtar Kelimeler: Pasteurisation, Peptides, Proteolysis, Raw milk, White-brined cheese, Flavour, Volatiles, GOAT MILK, VOLATILE COMPOUNDS, PROTEOLYSIS, PRODUCTS, CULTURE
  • İnönü Üniversitesi Adresli: Evet

Özet

This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea-polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty-five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white-brined cheese delayed the evolution of volatiles, which are related to the unique flavour of the cheese.