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Chemical and microbiological status and volatile profiles of mouldy C ivil cheese, a T urkish mould‐ripened variety
Author(s) -
Cakmakci Songül,
Gundogdu Engin,
Hayaloglu Ali A.,
Dagdemir Elif,
Gurses Mustafa,
Cetin Bulent,
TahmasKahyaoglu Deren
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03116.x
Subject(s) - chemistry , food science , moisture , terpene , nitrogen , dry matter , bacteria , composition (language) , organic chemistry , biology , botany , genetics , linguistics , philosophy
Summary The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy C ivil cheeses. A total of forty‐one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH , 6.2% for fat‐in‐dry matter, 51.8% for moisture and 15.3% for water‐soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy C ivil cheese has similar pH values and moisture contents when compared with blue‐type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.