Determınatıon of some basıc propertıes of tradıtıonal malatya cheese
Abstract Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antio...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000100566 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100566 |
| Access Level: | acceso abierto |
| Palabra clave: | malatya cheese mineral content total phenolics antioxidant activity texture profile analysis (TPA) |
| Sumario: | Abstract Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated. |
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