A Survey on Selected Chemical,Biochemical and Sensory Properties of Kes Cheese,A Traditional Turkish Cheese |
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| Authors: | M. Dervisoglu Z. Tarakci O. Aydemir H. Temiz F. Yazici |
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| Affiliation: | 1. Department of Food Engineering, Engineering Faculty , Ondokuz Mayis Universitiy , Samsun, Turkey mderviso@omu.edu.tr;3. Food Science and Technology , Agricultural Faculty, Ordu University , Ordu, Turkey;4. Department of Food Engineering, Engineering Faculty , Ondokuz Mayis Universitiy , Samsun, Turkey |
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| Abstract: | Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 ± 6.07, 8.79 ± 2.84, 15.78 ± 5.39, 3.22 ± 1.35, 5.68 ± 2.19, 4.31 ± 1.29 g/100 g cheese, and 4.75 ± 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79–28.53, 1.67–23.24, and 0.44–17.56%, respectively. SDS-PAGE showed that both αs–CN and β–CN fractions were not completely hydrolyzed in all Kes cheese samples. αs–CN, β–CN, and γ-casein and other peptides fractions determined as 34.57 ± 5.21, 33.74 ± 4.21, and 31.37 ± 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered. |
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| Keywords: | Kes cheese Proteolysis Casein fractions |
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