{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T03:20:10Z","timestamp":1768015210821,"version":"3.49.0"},"reference-count":48,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of \u221249.82 were determined in the sample filled into small intestine.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15404","type":"journal-article","created":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T15:53:20Z","timestamp":1598975600000},"page":"3134-3140","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese"],"prefix":"10.1111","volume":"85","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5761-7157","authenticated-orcid":false,"given":"Oktay","family":"Tomar","sequence":"first","affiliation":[{"name":"Faculty of Agriculture and Natural Science Kocaeli University  Kocaeli Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5055-2722","authenticated-orcid":false,"given":"G\u00f6khan","family":"Akarca","sequence":"additional","affiliation":[{"name":"Engineering Faculty, Food Engineering Department Afyon Kocatepe University  Afyonkarahisar Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0244-4436","authenticated-orcid":false,"given":"Veli","family":"G\u00d6K","sequence":"additional","affiliation":[{"name":"Ahmet \u0130pek Meat Co.  Afyonkarahisar Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5270-6756","authenticated-orcid":false,"given":"M. Yusuf","family":"\u00c7a\u011flar","sequence":"additional","affiliation":[{"name":"Food Engineering Department, Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University  Istanbul Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,9]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2013.790904"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.07.018"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(02)74239-2"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.33818"},{"key":"e_1_2_7_6_1","volume-title":"Official methods of analysis","author":"AOAC","year":"1990"},{"key":"e_1_2_7_7_1","volume-title":"Official methods of analysis of AOAC International","author":"AOAC","year":"2012"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2017-13573"},{"key":"e_1_2_7_9_1","first-page":"1307","article-title":"Time and temperature influence on chemical aging indicators for a commercial cheddar cheese","volume":"58","author":"Bouzas J.","year":"1993","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJB2015.14639"},{"key":"e_1_2_7_11_1","first-page":"585","volume-title":"Fundamentals of cheese science","author":"Cakmakci S.","year":"2011"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-018-3058-5"},{"key":"e_1_2_7_13_1","volume-title":"Our traditional chesees","author":"Cetinkaya A.","year":"2008"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2003031"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2015-9880"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1590\/0001-3765201820180310"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2007006"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(07)71597-7"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.01.002"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.09.007"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(01)00098-X"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13213-019-01512-4"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.15567\/mljekarstvo.2015.0307"},{"issue":"4","key":"e_1_2_7_24_1","first-page":"800","article-title":"Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening","volume":"51","author":"Kumar S.","year":"2014","journal-title":"Food Science and Technology"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.4315\/0022-2747-36.11.531"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(00)75037-5"},{"issue":"4","key":"e_1_2_7_27_1","first-page":"272","article-title":"A study on \u2018Vermiform Appendix\u2019\u2010a caecal appendage in common laboratory mammals","volume":"1","author":"Malla B. K.","year":"2003","journal-title":"Kathmandu University Medical Journal"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.03.014"},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2017-13308"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12320"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2015-10828"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1590\/1678-457x.11917"},{"key":"e_1_2_7_33_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(03)73871-5"},{"key":"e_1_2_7_34_1","doi-asserted-by":"publisher","DOI":"10.1021\/ac020296m"},{"key":"e_1_2_7_35_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(96)76418-4"},{"issue":"6","key":"e_1_2_7_36_1","first-page":"1211","article-title":"Texture evaluation of ultrafiltered teleme cheese","volume":"60","author":"Raphaelides S.","year":"1995","journal-title":"Journal of Food Science and Technology"},{"issue":"2","key":"e_1_2_7_37_1","first-page":"22","article-title":"Effect of thyme and garlic aromatic waters on microbiological properties of raw milk cheese","volume":"14","author":"Sagdic O.","year":"2017","journal-title":"Journal of Tekirdag Agricultural Faculty"},{"key":"e_1_2_7_38_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029907002786"},{"key":"e_1_2_7_39_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjbs.2001.854.857"},{"key":"e_1_2_7_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.01.036"},{"key":"e_1_2_7_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2014.06.006"},{"key":"e_1_2_7_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.190"},{"key":"e_1_2_7_43_1","first-page":"656","article-title":"Some characteristics of Erzincan Tulum cheese produced using different probiotic cultures and packaging material","volume":"24","author":"Tomar O.","year":"2018","journal-title":"Kafkas Universitesi Veteriner Fakultesi Dergisi"},{"key":"e_1_2_7_44_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471-0307.12574"},{"key":"e_1_2_7_45_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12015-006-0048-1"},{"key":"e_1_2_7_46_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-019-03699-5"},{"key":"e_1_2_7_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.08.017"},{"key":"e_1_2_7_48_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2016\/8690380","article-title":"Texture profile analysis of sliced cheese in relation to chemical composition and storage temperature","author":"Zheng Y.","year":"2016","journal-title":"Journal of Chemistry"},{"key":"e_1_2_7_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.09.014"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15404","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.15404","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15404","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:15:15Z","timestamp":1762190115000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.15404"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,9]]},"references-count":48,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2020,10]]}},"alternative-id":["10.1111\/1750-3841.15404"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.15404","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,9]]},"assertion":[{"value":"2020-05-23","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-07-09","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-09-01","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}