Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOKMOLLAHI F.; EHSANI M.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2020 | Volume:14 | Issue:4 Page(s): 67-76

Download Full-Text

Persian Verion

View:

663

Download:

Cites:

Information Journal Paper

Title

Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening

Author(s)

HOKMOLLAHI F. | EHSANI M.R. | Issue Writer Certificate

Keywords

Goat milkQ1

Ripened goat milk cheese in brineQ1

Fatty acid compositionQ2

Volatile compoundsQ1

GC/MSQ1

Abstract

Background and Objectives: Essential and minor components of the Goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan Goat milk were investigated and Volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ripened cheese in brine. Moreover, lipolysis and analysis of the Fatty acid composition and Volatile compounds of the various cheese samples were carried out using GC-MS. Results: Results of the physicochemical tests on fresh raw milk, fresh cheese and ripened cheeses in brine (1 and 2 months) showed that sample appearance, color, smell and taste were according to National Iranian Standards ripened cheese samples were rich in fat, protein, moisture and salt. Analysis of the Fatty acid composition demonstrated that the predominant saturated fatty acid content in all samples was palmitic acid (C16: 0) and the dominant unsaturated fatty acid in all samples was oleic acid (C18: 1). Furthermore, the major volatile components in fresh and ripened cheeses in brine were detected using GC/MS. Conclusion: Based on results from this study, fatty acid profile of the cheese changes during the ripening. Moreover, variety of the Volatile compounds in ripening increases but the number of these compounds decreases.

Cites

No record.

References

No record.

Cite

APA: Copy

HOKMOLLAHI, F., & EHSANI, M.R.. (2020). Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 14(4 ), 67-76. SID. https://sid.ir/paper/361999/en

Vancouver: Copy

HOKMOLLAHI F., EHSANI M.R.. Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;14(4 ):67-76. Available from: https://sid.ir/paper/361999/en

IEEE: Copy

F. HOKMOLLAHI, and M.R. EHSANI, “Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 14, no. 4 , pp. 67–76, 2020, [Online]. Available: https://sid.ir/paper/361999/en

Related Journal Papers