A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese

REFERENCES

• Yazici , F. and Dervisoglu , M. 2003 . Effect of pH Adjustment on Some Chemical, Biochemical, and Sensory Properties of Civil Cheese During Storage . Journal of Food Engineering , 56 : 361 – 369 .
   Web of Science ®Google Scholar
• Kindstedt , P.S. 1993 . “ Mozarella and Piza Cheese ” . In In Cheese: Chemistry, Physics, and Microbiology , Edited by: Fox , P.F. Vol. 2 , London : Chapman and Hall .
   Google Scholar
• Dagdemir , E. , Celik , S. and Ozdemir , S. 2003 . The Effects of Some Starter Cultures on the Properties of Turkish White Cheese . International Journal of Dairy Technology , 56 : 215 – 218 .
   Google Scholar
• 4. Akyuz, N.; Coskun, H. Van Otlu peynirlerinin üretimi ve peynire katilan otlarin peynirin çeşitli özellikleri üzerine etkisi. Her Yönüyle Peynir. 1994, Trakya Üniversitesi Tekirdağ Ziraat Fakültesi Yayin No:125/9, 200–206.
   Google Scholar
• 5. Sengul, M.; Cakmakci, S. Erzincan Tuulum peynirinin bazi kalite kriterleri üzerine ambalaj materyali ve olgunlaşma süresinin etkisi. Doğu Anadolu Tarim Kongresi Bildiri Kitabi. 1998, 14–18 Eylül, Erzurum Atatürk Üniversitsei Ziraat Fakültesi, Erzurum-Türkiye, 1687–1698.
   Google Scholar
• Kurt , A. and Oztek , L. 1976 . The Composition of the Traditional Cheeses Manufactured in Erzurum and Their Comparison with Other Cheeses . Journal of Agriculture Faculty of Atatürk University , 7 : 103 – 120 .
   Google Scholar
• 7. Caglar, A.; Kurt, A.; Ceylan, Z.G.; Hursit, S. The Research on Conservation in Different Shape of Civil Cheese. V National Productive Center Publication No: 621. Milk and Milk Products Symposium, Ankara, Turkey.1998; 65–78.
   Google Scholar
• Fox , P.F. 1989 . Proteolysis During Cheese Manufacture and Ripening . Journal of Dairy Science , 72 : 1379 – 1400 .
   Web of Science ®Google Scholar
• Park , Y.W. 2001 . Proteolysis and lipolysis of goat milk cheese . Journal of Dairy Science , 84 ( E. Suppl. ) : E84 – E92 .
   PubMedGoogle Scholar
• Sert , S. and Kivanc , M. 1985 . Microbiological Studies on Fresh Civil and Lor Cheeses [in Turkish] . Food , 5 : 287 – 292 .
   Google Scholar
• Bakirci , I. and Andic , S. 1999 . Muş-Bulanik Yöresinde Üretilen Cecil Peyniri Üzerinde bir Araştirma . Y.Y. Ü. Vet. Fak. Derg , 10 : 67 – 71 .
   Google Scholar
• Kara , A.A. , Algur , F. and Kaya , M. 1999 . Erzurum piyasasindan elde edilen Beyaz ve Civil peynirlerinden Listeria türlerinin izolasyon ve identifikasyonu . Tr. J. of Biology , 23 : 331 – 337 .
   Google Scholar
• 13. Ozdemir, C.; Ozdemir, S.; Celik, S.; Dagdemir, E. Carzof Civil peynirinin mikrobiyolojik ve kimyasal özellikleri. Süt Endüstrisinde Yeni eğilimler Sempozyumu (Editor: Prof. Dr. Necati Akbulut). 2003, 22–23 Mayis, Bornova-İzmir, Türkiye, 453–457.
   Google Scholar
• 14. Kurt, A.; Cakmakci S.; Caglar, A. Süt ve Mamülleri Muayene ve Analiz Metodlari Rehberi. 1993, Erzurum, Turkiye.
   Google Scholar
• Bradley , R.L. , Arnold , E. , Barbano , D.M. , Semerad , R.G. , Smith , D.E. and Vines , B.K. 1992 . “ Chemical and Physical Methods ” . In Standard Methods for the Examination of Dairy Products , 16th , Edited by: Marshall , R.T. Washington, D.C. : American Public Health Association .
   Google Scholar
• Polychroniadou , A. , Michaelidou , A. and Paschaloudis , N. 1999 . Effect of Time, Temperature and Extraction Method on the Tricholoroacetic Acid-soluble Nitrogen of Cheese . International Dairy Journal , 9 : 559 – 568 .
   Google Scholar
• Katsiari , M.C. , Alichanidis , E. , Voutsinas , L.P. and Roussis , L.G. 2001 . Proteolysis in Reduced Sodium Kefalograviera Cheese Made by Partial Replacement of NaCI with KCI . Food Chemistry , 73 : 31 – 43 .
   Web of Science ®Google Scholar
• Freitas , A.C. , Fresno , J.M. , Prieto , B. , Malcata , F.X. and Carballo , J. 1997 . Effects of Ripening Time and Combination of Ovine and Caprine Milks on Proteolysis of Picante cheese . Food Chemistry , 60 : 219 – 229 .
   Google Scholar
• 19. SSPS. SSPS for Windows, 11.5. 0. SSPS Inc., 2002, Chicago, IL. USA
   Google Scholar
• Sengul , M. and Ertugay , M.F. 2005 . The Microbiological and Chemical Properties of Cheese Helva Produced in Turkey . International Journal of Food Properties , 9 : 185 – 193 .
   Google Scholar
• 21. TS 3001. Türk Standartlari Enstitüsü. Tulum Peyniri Standardi (TS 3001). Türk Standartlari Enstitüsü. 1989, Necatibey Cad. No: 112, Bakanliklar, Ankara.
   Google Scholar
• Prieto , B. , Francoa , I. , Fresnob , J.M. , Prietob , J.G. , Bernardo , A. and Carballoa , J. 2004 . Effect of Ripening Time and Type of Rennet (Farmhouse Rennet from Kid or Commercial Calf) on Proteolysis During the Ripening of León Cow Milk Cheese . Food Chemistry , 85 : 389 – 398 .
   Web of Science ®Google Scholar
• Fox , P.F. , Law , J. , McSweeney , P.L.H. and Wallace , J. 1993 . “ Biochemistry of Cheese Ripening ” . In Cheese: Chemistry, Physics and Microbiology , Edited by: Fox , P.F. Vol. 1 , 389 – 483 . London : Chapman and Hall .
   Google Scholar
• Fox , P.F. and McSweeney , P.L.H. 1996 . Proteolysis in Cheese During Ripening . Food Review International , 12 : 457 – 509 .
   Web of Science ®Google Scholar
• Desmazeaud , M.J. and Gripon , J.C. 1977 . General Mechanism of Protein Breakdown During Cheese Ripening . Milchwissenschaft , 32 : 731 – 734 .
   Google Scholar
• 26. Ayar, A., Çeşitli aroma maddelerinin beyaz peynirin duyusal, mikrobiyolojik ve kimyasal özelliklerine etkileri üzerinde bir araştima (doktora tezi). Yüzüncü Yil Üniversitesi Fen Bilimleir Enstitüsü. 1996, .Van, Turkey, 149.
   Google Scholar
• Kuchroo , C.N. and Fox , P.F. 1982 . Soluble Nitrogen in Cheddar Cheese: Comparison of Extraction Procedures . Milchwissenschaft , 37 : 331 – 335 .
   Web of Science ®Google Scholar
• Laleye , L.C. , Simard , R.E. , Lee , B.H. and Holley , R.A. 1989 . Control of Heterofermentative Bacteria During Cheddar Cheese Maturation by Homofermentative Lactobacillus Starters . Journal of Dairy Science , 72 : 3134 – 3142 .
   Google Scholar
• Khatoon , J.A. , Hossain , M.A. and Joshi , V.K. 1990 . Biochemical Changes During Ripening of Cheddar Cheese Made from Cow and Goat Milk . Milchwissenchaft , 45 : 436 – 439 .
   Google Scholar
• Fritsch , R.J. , Mortens , F. and Belitz , H.D. 1992 . Monitoring Cheddar Cheese Ripening by Chemical Indices of Proteolysis. I. Determination of Free Glutamic Acid, Soluble Nitrogen and Liberated Amino Groups . Zeitschrift fur Lebensmittel-Unterschung und-Fosrschung , 194 : 330 – 336 .
   Google Scholar
• Hassan , H.N. and El-Deeb , S.A. 1988 . Electrophoretic Patterns and Thin-layer Chromatography of Common Cheeses in Egypt: Comparison and Quantification . Food Chem , 30 : 245 – 255 .
   Google Scholar
• Martin-Hernandez , M.C. , Juarez , M. and Ramos , M.A. 1988 . Ripening and Storage Study of Soft Goat Cheese with Penicillium Candidum on the Surface . Food Chem , 30 : 191 – 203 .
   Google Scholar
• Dervisoglu , M. and Yazici , F. 2001 . Ripening Changes of Kulek Cheese in Wooden and Plastic Containers . Journal of Food Engineering , 48 : 243 – 249 .
   Google Scholar
• 34. Alrubai, A. Cheese: Chemistry, Physics and Microbiology PhD thesis. Major cheese groups. Faculty of Agriculture, Beograd University, Beograd, Volume 2. Chapman and Hall: New York, 1979; 263–277.
   Google Scholar
• Fox , P.F. and Guinee , T. 1987 . “ Italian cheeses ” . In Cheese: Chemistry, physics and microbiology , Edited by: Fox , P. F. 221 – 256 . London : Elsevier Applied Science .
   Google Scholar
• Di Cagnoa , R. , Banksb , J. , Sheehanc , L. , Fox , P.F. , Brechanyb , E.Y. , Corsettid , A. and Gobbettia , M. 2003 . Comparison of the Microbiological, Compositional, Biochemical, Volatile Profile and Sensory Characteristics of Three Italian PDO Ewes' Milk Cheeses . International Dairy Journal , 13 : 961 – 972 .
   Google Scholar
• Marshall , T. , Gilliland , D. and Williams , K.M. 1988 . Sodium Dodecyl Sulphate/Polyacrylamide Gel Electrophoresis of Milk Proteins: Application to Cheese . Biochem. Soc. Transactions , 16 : 165 – 166 .
   Google Scholar
• Mayer , H.K. 1996 . Electrophoretic Ripening Index for the Evaluation of Proteolysis and the Deduction of the Age of Parmesan Cheese . Zeitschrift fuer Lebensmittel Undersuchung und Forschung , 202 : 465 – 470 .
   Google Scholar
• Mayer , H.K. 1997 . Quality Control of Grated Parmesan Products Using an Electrophoretic Ripening Index . Milchwissenschaft , 8 : 443 – 448 .
   Google Scholar