The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time

Çetinkaya A., ÖZ F.

Food Science and Nutrition, cilt.8, sa.2, ss.915-920, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1002/fsn3.1370
  • Dergi Adı: Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Sayfa Sayıları: ss.915-920
  • Anahtar Kelimeler: chemical properties, fatty acids, wheat germ, white cheese
  • Atatürk Üniversitesi Adresli: Evet

Özet

In the present study, it was aimed to support the white cheese structure produced from cow's milk by adding wheat germ and to determine the changes in fatty acids and chemical composition of this additive storage time. The samples were taken on the 1st, 15th, and 30th days of storage, and some chemical properties and fatty acids were analyzed. The use of wheat germ in the production of white cheese had a significant effect (p < .05) on the fat, protein, salt, total acidity (% l.a) and dry matter properties of the cheese. It was determined that the most common fatty acids in the cheese samples were palmitic, oleic, stearic, and myristic acids. Wheat germ is a significant source due to its high protein content. Therefore, it can be expressed as an auxiliary raw material for the development of nutritional and functional properties in cheese production.