Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract

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dc.contributor.authorKhan, Usman Mir
dc.contributor.authorAhmad, Ishtiaque
dc.contributor.authorInayat, Saima
dc.contributor.authorAmın, Hafiz Muhammed Arslan
dc.contributor.authorSelamoğlu, Zeliha
dc.date.accessioned2024-11-07T13:16:26Z
dc.date.available2024-11-07T13:16:26Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractCitrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.
dc.identifier.doi10.24925/turjaf.v7i6.856-860.2386
dc.identifier.endpage860
dc.identifier.issn2148-127X
dc.identifier.issue6
dc.identifier.startpage856
dc.identifier.trdizinid327883
dc.identifier.urihttps://doi.org/10.24925/turjaf.v7i6.856-860.2386
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/327883
dc.identifier.urihttps://hdl.handle.net/11480/12303
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectKimya
dc.subjectAnalitik
dc.subjectKimya
dc.subjectOrganik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titlePhysicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract
dc.typeArticle

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