Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese
<b>Aim:</b> It is aimed to determine the quality characteristics of the hosmerim desserts produced by using goat, sheep and cow cheeses during storage.<p> <b>Materials and Methods:</b> The cheeses have been produced from goat, sheep and cow milk obtained from farms prod...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1214 |
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| Summary: | <b>Aim:</b> It is aimed to determine the quality characteristics of the
hosmerim desserts produced by using goat, sheep and cow cheeses
during storage.<p>
<b>Materials and Methods:</b> The cheeses have been produced
from goat, sheep and cow milk obtained from farms producing
under controlled conditions. The three groups production of
the hosmerim was carried out in 3 replicates. Analyzes of microbiological,
chemical, physicochemical and sensory properties
were made and statistical analyzes were made on days 7 and 14
after the production of the Hosmerim desserts.<p>
<b>Results:</b> There were no differences in dry matter, ash and acidity
values (p> 0,05) of Hosmerim desserts. It was determined
that there were significant differences (p <0.01, p <0.001) at 7th
and 14th days when the pH values of the hosmerim samples could
not be determined at 0 day (p> 0,05). There were differences
in the fat, color, textural and sensory analysis values of the
samples at days of storage 0,7 and 14. No microorganisms were
found in Hosmerim desserts.<p>
<b>Conclusion:</b> It has been observed that Höşmerim desserts produced
using standard method and packaged with apropriate
materials can be microbiologically and chemically preserved
for 14 days and sensory properties maintenance for 7 days after
production under standard conditions and packaging with appropriate
materials. It is thought that which milk is used in the
production of cheese used in the production of cheese dessert
should be stated in a certain way. |
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| ISSN: | 1309-6958 2146-1953 |