A STUDY ON THE ANALYSIS OF SALT RATIOS IN THE CHEDDAR CHEESE COAGULATED WITH CITRUS RETICULATA BLANCO CRUDE FLOWERS EXTRACTS AND DISCUSSION OF OPTIMAL SALT RATIOS IN HUMAN HEALTH

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dc.contributor.authorOzdemir, Betul
dc.contributor.authorKhan, Usman Mir
dc.contributor.authorSelamoglu, Zeliha
dc.date.accessioned2024-11-07T13:32:05Z
dc.date.available2024-11-07T13:32:05Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThere is strong evidence that a high salt intake increases blood pressure and thereby increases the risk of cardiovascular diseases and kidney diseases. This study aimed to investigate the salt ratio in the Cheddar cheese which coagulated with Citrus relic-Wahl Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v). Flowers of Citrus aurantitun were collected during blossom from Sargodha District nurseries. Buffalo milk was used for preparation of Cheddar cheese. A control sample (TO) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units, IMCU/mL) at 33 degrees C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris, France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (Ti). 2% (T2), 3% (T3) and 4% (T4) (v/v) at 33 degrees C for 45 minutes. In addition to, all of the Cheddar cheese samples were storage during 9 weeks. The data of statistical analysis showed significant differences (P = 0.0001) among different concentration of CFE for salt amounts of the Cheddar cheese. The cheese prepared with using 3% CFE have highest salt ratio. TO and Ti have similar salt ratios and less than T2 and T3. And also. T4 have lowest salt ratio among cheese samples. In this study, we determined the ratio of salt value in the Cheddar cheese, which was fermented with citrum flower according to the rennet. In the future this study can be a guide for reducing salt using in the cheese as healthy diet.
dc.identifier.endpage3407
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue4
dc.identifier.startpage3402
dc.identifier.urihttps://hdl.handle.net/11480/15215
dc.identifier.volume30
dc.identifier.wosWOS:000658171700035
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherParlar Scientific Publications (P S P)
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectCheddar Cheese
dc.subjectCitrus reticulata Blanco
dc.subjectBuffalo Milk
dc.subjectMilk Coagulant
dc.subjectSalt
dc.subjectHypertension
dc.titleA STUDY ON THE ANALYSIS OF SALT RATIOS IN THE CHEDDAR CHEESE COAGULATED WITH CITRUS RETICULATA BLANCO CRUDE FLOWERS EXTRACTS AND DISCUSSION OF OPTIMAL SALT RATIOS IN HUMAN HEALTH
dc.typeArticle

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