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Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product
Author(s) -
CAKMAKCI SONGUL,
HAYALOGLU ALI A
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00687.x
Subject(s) - aroma , chemistry , terpene , food science , gas chromatography–mass spectrometry , chemical composition , composition (language) , gas chromatography , dry matter , chromatography , mass spectrometry , organic chemistry , biology , botany , linguistics , philosophy
The gross chemical composition, microbiological quality and volatile aroma composition of Ispir Kaymak, a Turkish creamy dairy product, were investigated in 10 samples. The chemical composition of the samples varied widely: dry matter content ranged from 70.8% to 91.3% and fat varied between 43.0% and 63.0%; probably due to the lack of standardised production in practice. The microbiological counts were found to be (as mean values): 4.02, 3.06, 0.33, <2 log cfu/g for aerobic plate count, yeast and mould, coliform and Staphylococcus aureus , respectively. The sample quality showed that the production and storage conditions should be controlled and the hygienic quality of this product should be improved. A total of 73 volatile compounds, including esters, acids, ketones, aldehydes, alcohols, terpenes and miscellaneous compounds, were identified in the volatile fraction of the samples by gas chromatography–mass spectrometry (GC–MS) using a solid‐phase microextraction technique (SPME/GC–MS). Esters were the main volatiles in Ispir Kaymak, and ketones, alcohols and terpenes were found at high levels; however, the levels of acids were low in all samples.