A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervisoglu M., Tarakci Z., Aydemir O., Temiz H., Yazıcı F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.12, sa.2, ss.358-367, 2009 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/10942910701784688
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.358-367
  • Anahtar Kelimeler: Kes cheese, Proteolysis, Casein fractions, VAN HERBY CHEESE, CIVIL CHEESE, KULEK CHEESE, PROTEOLYSIS, NITROGEN, MILK
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

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.