Publication: A Survey on Selected Chemical, Biochemical, and Sensory Properties of Kes Cheese, a Traditional Turkish Cheese
| dc.contributor.author | Dervisoglu, M. | |
| dc.contributor.author | Tarakci, Z. | |
| dc.contributor.author | Aydemir, O. | |
| dc.contributor.author | Temiz, H. | |
| dc.contributor.author | Yazici, F. | |
| dc.contributor.authorID | YAZICI, Fehmi/0000-0001-9601-8843 | |
| dc.contributor.authorID | Aydemir, Oguz/0000-0003-0538-2311 | |
| dc.date.accessioned | 2020-06-21T15:08:02Z | |
| dc.date.available | 2020-06-21T15:08:02Z | |
| dc.date.issued | 2009 | |
| dc.department | OMÜ | en_US |
| dc.department-temp | [Dervisoglu, M. -- Aydemir, O. -- Temiz, H. -- Yazici, F.] Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey -- [Tarakci, Z.] Ordu Univ, Fac Agr, Ordu, Turkey -- | en_US |
| dc.description.abstract | Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 6.07, 8.79 2.84, 15.78 5.39, 3.22 1.35, 5.68 2.19, 4.31 1.29 g/100 g cheese, and 4.75 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79-28.53, 1.67-23.24, and 0.44-17.56%, respectively. SDS-PAGE showed that both s-CN and -CN fractions were not completely hydrolyzed in all Kes cheese samples. s-CN, -CN, and -casein and other peptides fractions determined as 34.57 5.21, 33.74 4.21, and 31.37 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered. | en_US |
| dc.identifier.doi | 10.1080/10942910701784688 | |
| dc.identifier.endpage | 367 | en_US |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.issn | 1532-2386 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 358 | en_US |
| dc.identifier.uri | https://doi.org/10.1080/10942910701784688 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/18918 | |
| dc.identifier.volume | 12 | en_US |
| dc.identifier.wos | WOS:000264509800009 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis Inc | en_US |
| dc.relation.journal | International Journal of Food Properties | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Kes Cheese | en_US |
| dc.subject | Proteolysis | en_US |
| dc.subject | Casein Fractions | en_US |
| dc.title | A Survey on Selected Chemical, Biochemical, and Sensory Properties of Kes Cheese, a Traditional Turkish Cheese | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication |