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dc.contributor.authorIvanov, Galin Y.
dc.contributor.authorBilgücü, Ertuğrul
dc.contributor.authorBalabanova, T. G.
dc.contributor.authorIvanova, Ivelina V.
dc.date.accessioned2022-08-01T13:36:10Z
dc.date.available2022-08-01T13:36:10Z
dc.date.issued2021en_US
dc.identifier.citationIvanov, G. Y., Bilgücü, E., Balabanova, T. G., & Ivanova, I. V. (2021). Effect of somatic cell count of cow’s milk on the lipolysis and fatty acid profile of farmer cheese. International Food Research Journal, 28(6), 1171-1178.en_US
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3642
dc.description.abstractThe objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cow’s milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheesesamples were produced from three different batches of raw cow’s milk of low (about 100,000cells/mL, batch L), medium (between 500,000 and 600,000 cells/mL, batch M), and high(above 1,500,000 cells/mL, batch H) SCC. The farmer cheese samples were aged andcold-stored at 4 ± 1°C for three and ten months, respectively. Lipolysis in the farmer cheesesamples was evaluated by monitoring the changes in cheese fatty acid values and peroxidevalues, as well as the changes in the fatty acid profile. Results indicated intensive lipolysisduring aging and cold storage of batch H; increased concentrations of short-chain fatty acidsas well as a higher percentage of saturated fatty acids were observed. It can thus be concludedthat the accelerated lipolysis in farmer cheese samples made from raw cow’s milk with highSCC could cause some quality defects, and reduce cheeses’ shelf life.en_US
dc.language.isoengen_US
dc.publisherUniversiti Putra Malaysiaen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFarmer cheeseen_US
dc.subjectFatty acid profileen_US
dc.subjectLipolysisen_US
dc.subjectPeroxide valueen_US
dc.subjectSomatic cellsen_US
dc.titleEffect of somatic cell count of cow’s milk on the lipolysis and fatty acid profile of farmer cheeseen_US
dc.typearticleen_US
dc.authorid0000-0002-7265-5351en_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.departmentMeslek Yüksekokulları, Biga Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.identifier.volume28en_US
dc.identifier.issue6en_US
dc.identifier.startpage1171en_US
dc.identifier.endpage1178en_US
dc.institutionauthorBilgücü, Ertuğrul
dc.identifier.doi10.47863/ifrj.28.6.08en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorwosidEMX-7068-2022en_US
dc.authorscopusid57192925065en_US
dc.identifier.wosqualityQ4en_US
dc.identifier.wosWOS:000754408900008en_US
dc.identifier.scopus2-s2.0-85126383026en_US


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