PHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILK

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dc.contributor.authorKesenkas, H
dc.contributor.authorDinkci, N
dc.contributor.authorSeckin, K
dc.contributor.authorGursoy, O
dc.contributor.authorKinik, O
dc.date.accessioned2024-07-18T12:02:57Z
dc.date.available2024-07-18T12:02:57Z
dc.description.abstractTelli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.
dc.identifier.issn1310-0351
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/8771
dc.language.isoEnglish
dc.publisherSCIENTIFIC ISSUES NATL CENTRE AGRARIAN SCIENCES
dc.subjectPARMIGIANO-REGGIANO CHEESE
dc.subjectORGANIC-ACIDS
dc.subjectCHEDDAR CHEESE
dc.subjectEWES MILK
dc.subjectHARD CHEESE
dc.subjectPROTEOLYSIS
dc.subjectRAW
dc.subjectSTORAGE
dc.titlePHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILK
dc.typeArticle

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