| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000435710 |
| ISSN: | 0001-3765 |
| Autors: | Gursoy, Oguz1 Kucukcetin, Ahmet2 Gokce, Ozge3 Ergin, Firuze2 Kocaturk, Kubra4 |
| Institucions: | 1Burdur Mehmet Akif Ersoy University, Faculty of Engineering and Architecture, Burdur. Turquía 2Akdeniz University, Faculty of Engineering, Antalya. Turquía 3Burdur Mehmet Akif Ersoy University, Scientific and Technological Research and Application Center, Burdur. Turquía 4Burdur Mehmet Akif Ersoy University, Institute of Natural and Applied Sciences, Burdur. Turquía |
| Any: | 2018 |
| Període: | Dic |
| Volum: | 90 |
| Número: | 4 |
| Paginació: | 3661-3674 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat’s skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus, lactococcus, total aerobic mesophilic bacteria and yeast and mold counts in the cheese samples were found to be between 7.1 and 8.5 log cfu/g, 7.8 and 8.7 log cfu/g, 7.6 and 8.5 log cfu/g and 1.0 and 4.8 log cfu/g, respectively. Fifty-three volatile components were identified in the cheese samples including 13 esters, 7 ketones, 5 acids, 2 aldehydes, 5 alcohols, 12 terpenes, and 9 miscellaneous compounds. Ketones and terpenes were the predominant volatile compounds |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Queso, Análisis microbiológico, Acidos grasos, Compuestos volátiles |
| Keyword: | Food chemistry, Cheese, Microbiological analysis, Fatty acids, Volatile compounds |
| Text complet: | https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703661&lng=en&nrm=iso&tlng=en |
