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Changes in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature

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dc.contributor.authorAltuner, Ergin Murat
dc.contributor.authorEljagmani, Salem
dc.date.accessioned2026-01-04T14:34:33Z
dc.date.issued2020-09-29
dc.description.abstractThe aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease was observed in pH values of the samples during storage. Titratable acidity was observed to show a trend of increase (P > 0.05). As per these results, there was an increase in DM% in cheese samples stored at all three temperatures, namely 5, 15, and 25°C, on day 11, but a decrease was observed on day 31. An increased trend was seen in samples after day 31. In addition, an increased trend in the amount of salt in the samples, depending on time, was determined. The concentration of biogenic amines, tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine and spermine, with dominated biogenic amines relate to shelf life, were putrescine, cadaverine, and tyramine, and were increased based on storage temperatures.
dc.description.urihttps://doi.org/10.15835/buasvmcn-fst:2020.0022
dc.description.urihttps://journals.usamvcluj.ro/index.php/fst/article/download/13832/pdf
dc.description.urihttps://doaj.org/article/101348fb48de4a39af5056cf838109b7
dc.description.urihttps://dx.doi.org/10.15835/buasvmcn-fst:2020.0022
dc.identifier.doi10.15835/buasvmcn-fst:2020.0022
dc.identifier.eissn2344-5300
dc.identifier.endpage44
dc.identifier.issn2344-2344
dc.identifier.openairedoi_dedup___::61cf345efec6c11debb74eb1a703e519
dc.identifier.orcid0000-0001-5351-8071
dc.identifier.startpage34
dc.identifier.urihttps://hdl.handle.net/20.500.12597/38270
dc.identifier.volume77
dc.identifier.wos000607457000005
dc.publisherUniversity of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
dc.relation.ispartofBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
dc.rightsOPEN
dc.subjectproximate composition
dc.subjectbiogenic amines
dc.subjectturkish white cheese
dc.subjectTP368-456
dc.subjectFood processing and manufacture
dc.subject.sdg2. Zero hunger
dc.titleChanges in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature
dc.typeArticle
dspace.entity.typePublication
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