Skip to the main content

Mljekarstvo : journal for dairy production and processing improvement, Vol. 61 No. 3, 2011.

Review article

The formation of polycyclic hydrocarbons during smoking process of cheese

Tulay Ozcan orcid id orcid.org/0000-0002-0223-3807 ; Uludag University, Department of Food Engineering, 16059 Görükle, BURSA-TURKIYE
Arzu Akpinar-Bayizit
Oya Irmak Sahin
Lutfiye Yilmaz-Ersan

Full text: english pdf 500 Kb

page 193-198

downloads: 2.465

cite

Abstract

The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.

Keywords

cheese; smoking process; polycyclic hydrocarbons

Hrčak ID:

71460

URI

https://hrcak.srce.hr/71460

Publication date:

7.9.2011.

Article data in other languages: croatian

Visits: 4.034 *