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Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

A. Kemal Seçkin
Özlem Kizilirmak Esmer
Pınar Balkir
Pelin Günç Ergönül ; Celal Bayar University Faculty of Engineering Food Engineering Department Muradiye, Manisa, Turkey

Puni tekst: engleski, pdf (823 KB) str. 234-243 preuzimanja: 1.012* citiraj
APA 6th Edition
Seçkin, A.K., Kizilirmak Esmer, Ö., Balkir, P. i Günç Ergönül, P. (2011). Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage. Mljekarstvo, 61 (3), 234-243. Preuzeto s https://hrcak.srce.hr/71492
MLA 8th Edition
Seçkin, A. Kemal, et al. "Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage." Mljekarstvo, vol. 61, br. 3, 2011, str. 234-243. https://hrcak.srce.hr/71492. Citirano 22.11.2019.
Chicago 17th Edition
Seçkin, A. Kemal, Özlem Kizilirmak Esmer, Pınar Balkir i Pelin Günç Ergönül. "Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage." Mljekarstvo 61, br. 3 (2011): 234-243. https://hrcak.srce.hr/71492
Harvard
Seçkin, A.K., et al. (2011). 'Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage', Mljekarstvo, 61(3), str. 234-243. Preuzeto s: https://hrcak.srce.hr/71492 (Datum pristupa: 22.11.2019.)
Vancouver
Seçkin AK, Kizilirmak Esmer Ö, Balkir P, Günç Ergönül P. Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage. Mljekarstvo [Internet]. 2011 [pristupljeno 22.11.2019.];61(3):234-243. Dostupno na: https://hrcak.srce.hr/71492
IEEE
A.K. Seçkin, Ö. Kizilirmak Esmer, P. Balkir i P. Günç Ergönül, "Effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage", Mljekarstvo, vol.61, br. 3, str. 234-243, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/71492. [Citirano: 22.11.2019.]

Sažetak
Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other was frozen at -18 °C and stored for six months and processed into cheese after being thawed. Cheese samples were packed in three parts and stored at 4 °C refrigerated control sample and at -18 °C for six months frozen experimental samples. Cheese samples were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1st, 3rd, 6th, 9th and 12th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05).

Ključne riječi
organic acids; goat cheese; freezing; packaging

Hrčak ID: 71492

URI
https://hrcak.srce.hr/71492

[hrvatski]

Posjeta: 1.530 *