Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese
In the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determin...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2024-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/6657 |
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| author | Sevda Urçar Gelen Mustafa Atasever Özgür Kaynar |
| author_facet | Sevda Urçar Gelen Mustafa Atasever Özgür Kaynar |
| author_sort | Sevda Urçar Gelen |
| collection | DOAJ |
| description | In the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determined with the SDS-Page Electrophoresis to determine proteolysis during the ripening period and with the High-Performance Thin Layer Chromatography (HPTLC) for lipolysis. Physical, chemical, and microbiological analyzes were made at 0, 15, 30, 45, 60, and 75 days of ripening during which the changes in the number of microbiologically total aerobic mesophilic bacteria (TAMB), Lactobacillus spp., Lactococcus spp., Pseudomonas spp., yeast-mold, lipolytic, and proteolytic bacteria were determined. In the present study, % lactic acid, pH, dry matter percentage, color parameters (L, a and b values) and water activity (aw) were analyzed during ripening and the changes during storage were defined. Lactobacillus spp., Lactococcus spp., TAMB, and proteolytic bacteria counts and % lactic acid ratios were higher in vacuum-packed Kashar cheeses. It was found that lipolysis and proteolysis were higher in cheese samples stored open during ripening. |
| format | Article |
| id | doaj-art-600b52450e2640f28a87dde4ba2e6b4c |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-600b52450e2640f28a87dde4ba2e6b4c2025-08-20T03:34:48ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2024-10-0112101630163410.24925/turjaf.v12i10.1630-1634.66575358Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar CheeseSevda Urçar Gelen0https://orcid.org/0000-0002-1852-3614Mustafa Atasever1https://orcid.org/0000-0002-1627-5565Özgür Kaynar2https://orcid.org/0000-0002-2875-423XFood Hygiene and Technology Department, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Türkiye Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Türkiye Biochemistry Department, Faculty of Veterinary Medicine, Kastamonu University, Kastamonu, TürkiyeIn the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determined with the SDS-Page Electrophoresis to determine proteolysis during the ripening period and with the High-Performance Thin Layer Chromatography (HPTLC) for lipolysis. Physical, chemical, and microbiological analyzes were made at 0, 15, 30, 45, 60, and 75 days of ripening during which the changes in the number of microbiologically total aerobic mesophilic bacteria (TAMB), Lactobacillus spp., Lactococcus spp., Pseudomonas spp., yeast-mold, lipolytic, and proteolytic bacteria were determined. In the present study, % lactic acid, pH, dry matter percentage, color parameters (L, a and b values) and water activity (aw) were analyzed during ripening and the changes during storage were defined. Lactobacillus spp., Lactococcus spp., TAMB, and proteolytic bacteria counts and % lactic acid ratios were higher in vacuum-packed Kashar cheeses. It was found that lipolysis and proteolysis were higher in cheese samples stored open during ripening.https://agrifoodscience.com/index.php/TURJAF/article/view/6657kashar cheesesds-pagehptlcmaturationproteolysis |
| spellingShingle | Sevda Urçar Gelen Mustafa Atasever Özgür Kaynar Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese Turkish Journal of Agriculture: Food Science and Technology kashar cheese sds-page hptlc maturation proteolysis |
| title | Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese |
| title_full | Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese |
| title_fullStr | Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese |
| title_full_unstemmed | Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese |
| title_short | Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese |
| title_sort | determining some chemical and microbiological changes in the ripening process of kashar cheese |
| topic | kashar cheese sds-page hptlc maturation proteolysis |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/6657 |
| work_keys_str_mv | AT sevdaurcargelen determiningsomechemicalandmicrobiologicalchangesintheripeningprocessofkasharcheese AT mustafaatasever determiningsomechemicalandmicrobiologicalchangesintheripeningprocessofkasharcheese AT ozgurkaynar determiningsomechemicalandmicrobiologicalchangesintheripeningprocessofkasharcheese |