Physicochemical, biochemical, textural and sensory properties of telli cheese - A traditional Turkish cheese made from cow milk

KESENKAŞ H., Dinkci N., Seckin K., Gursoy O., Kinik O.

Bulgarian Journal of Agricultural Science, vol.18, no.5, pp.763-770, 2012 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 5
  • Publication Date: 2012
  • Journal Name: Bulgarian Journal of Agricultural Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.763-770
  • Keywords: Telli cheese, proteolysis, lipolysis, organic acids, fatty acids, texture
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

Telli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.