The aim of this study was to increase the yield of white cheese by applying high temperature to milk. The average yield was determined as 17.58% in high-temperature white cheese samples and 16.40% in the control white cheese sample. During ripening periods, the average degree of ripening in cheese samples treated with a high temperature and control cheese samples was determined as 17.3% and 18.3%, respectively. It was determined that the average butyric acid amount (1.743%) white cheese samples treated with a high temperature was higher than that of the control samples (1.589%). The reason for the low rate of free fatty acids in this study may be due to the inactivation of the natural lipase enzyme of milk as a result of the high temperature applied to milk. It was determined that as the ripening times increased, the amount of both ?-casein and ß-casein decreased, whereas the protein degradation products increased.
@article{2024,title={Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese},abstractNode={The aim of this study was to increase the yield of white cheese by applying high temperature to milk. The average yield was determined as 17.58% in high-temperature white cheese samples and 16.40% in the control white cheese sample. During ripening periods, the average degree of ripening in cheese samples treated with a high temperature and control cheese samples was determined as 17.3% and 18.3%, respectively. It was determined that the average butyric acid amount (1.743%) white cheese samples treated with a high temperature was higher than that of the control samples (1.589%). The reason for the low rate of free fatty acids in this study may be due to the inactivation of the natural lipase enzyme of milk as a result of the high temperature applied to milk. It was determined that as the ripening times increased, the amount of both ?-casein and ß-casein decreased, whereas the protein degradation products increased.},author={Canan Kaya-Canan Kaya -Salih Özdemir },year={2024},journal={European Journal of Science and Technology}}
Canan Kaya-Canan Kaya -Salih Özdemir . 2024 . Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese . European Journal of Science and Technology.DOI:10.5281/zenodo.14182187
Canan Kaya-Canan Kaya -Salih Özdemir .(2024).Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese.European Journal of Science and Technology
Canan Kaya-Canan Kaya -Salih Özdemir ,"Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese" , European Journal of Science and Technology (2024)
Canan Kaya-Canan Kaya -Salih Özdemir . 2024 . Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese . European Journal of Science and Technology . 2024. DOI:10.5281/zenodo.14182187
Canan Kaya-Canan Kaya -Salih Özdemir .Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese. European Journal of Science and Technology (2024)
Canan Kaya-Canan Kaya -Salih Özdemir .Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese. European Journal of Science and Technology (2024)
Format:
Canan Kaya-Canan Kaya -Salih Özdemir . (2024) .Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese European Journal of Science and Technology
Canan Kaya-Canan Kaya -Salih Özdemir . Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese . European Journal of Science and Technology . 2024 doi:10.5281/zenodo.14182187
Canan Kaya-Canan Kaya -Salih Özdemir ."Effect of High Temperature Application on Mineral Matter Levels, Fatty Acids and Protein Fractions of White Cheese",European Journal of Science and Technology(2024)
