A study on chemical and microbiological properties of kashar cheese produced without using starter culture
<b>Aim:</b> It is aimed to research the change in chemical and microbiological properties of Kashar cheese produced without starter culture during ripening period.<p> <b>Materials and Methods:</b> Fat rate of the raw cow milk was set as 3.0% and was heated to 37I...
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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=1132 |
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| Summary: | <b>Aim:</b> It is aimed to research the change in chemical and microbiological
properties of Kashar cheese produced without starter culture
during ripening period.<p>
<b>Materials and Methods:</b> Fat rate of the raw cow milk was set as
3.0% and was heated to 37˚C and enzyme was added. After coagulum
processing, press and fermantation stages, 0.1% of emulsifying
salts and 1.5% of salt was added. Cheese was produced through a
five-minute melting process at 65˚C. Cheese was packaged by vacuuming
and was ripened at 8˚C for 90 days. In samples, dry matter
was conducted with gravimetric, fat with Gerber, salt with Mohr and
titration acidity with % lactic acidity. pH levels were tested by Nell
pH meter. Samples are examined and evaluated statistically from the
point of the TAMB, LAB, coagulase (+) S. aureus, coliform bacteria
and mould and yeast.<p>
<b>Results:</b> Cheeses were ripened at 8˚C for 90 days and analyses were
exercised on ripening period. According to results, pH value was
found between 5.62-5.76, acidity 0.55-0.83L.a., dry matter 54.93-
58.04%, salt 1.22-1.37%, salt in dry matter 2.21-2.45%, fat 23.67-
25.33% and fat in dry matter 41.20-45.46%. Mean values of the enumeration
of TAMB were determined between 5.17-5.75 log cfu/g,
LAB 5.49-6.98 log cfu/g, mould-yeast 3.66-4.88 log cfu/g. S. aureus
and Coliform group microorganisms were also analyzed, but weren’t
detected. In this study samples were assessed and a difference was
determined on titratable acidity (P<0.05), but no differences were
determined on the others.<p>
<b>Conclusion:</b> It may be concluded that Kashar cheese can be produced
without using starter culture and can be ripened. |
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| ISSN: | 1309-6958 2146-1953 |