Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage
| Autor: | Seckin, A. Kemal, Esmer, Ozlem Kizilirmak, Balkir, Pinar, Ergonul, Pelin Gunc |
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| Přispěvatelé: | Ege Üniversitesi |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: | |
| Popis: | WOS: 000295769200006 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 parts and stored at 4 degrees C refrigerated control sample and at -18 degrees C for six months frozen experimental samples. After that, cheeses 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 1(st), 3(rd), 6(th), 9(th) and 12(th) 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 |
| Databáze: | OpenAIRE |
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