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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1132 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841564715007868928 |
|---|---|
| author | Abdullah Badem Gürkan Uçar |
| author_facet | Abdullah Badem Gürkan Uçar |
| author_sort | Abdullah Badem |
| collection | DOAJ |
| description | <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. |
| format | Article |
| id | doaj-art-a00146efdd644186bd868d17a593b458 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-a00146efdd644186bd868d17a593b4582025-01-02T22:36:24ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19533231881921132A study on chemical and microbiological properties of kashar cheese produced without using starter cultureAbdullah BademGürkan Uçar<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.http://eurasianjvetsci.org/pdf.php3?id=1132kashar cheesenon-starter lactic acid bacteriachemicalmicrobial |
| spellingShingle | Abdullah Badem Gürkan Uçar A study on chemical and microbiological properties of kashar cheese produced without using starter culture Eurasian Journal of Veterinary Sciences kashar cheese non-starter lactic acid bacteria chemical microbial |
| title | A study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| title_full | A study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| title_fullStr | A study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| title_full_unstemmed | A study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| title_short | A study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| title_sort | study on chemical and microbiological properties of kashar cheese produced without using starter culture |
| topic | kashar cheese non-starter lactic acid bacteria chemical microbial |
| url | http://eurasianjvetsci.org/pdf.php3?id=1132 |
| work_keys_str_mv | AT abdullahbadem astudyonchemicalandmicrobiologicalpropertiesofkasharcheeseproducedwithoutusingstarterculture AT gurkanucar astudyonchemicalandmicrobiologicalpropertiesofkasharcheeseproducedwithoutusingstarterculture AT abdullahbadem studyonchemicalandmicrobiologicalpropertiesofkasharcheeseproducedwithoutusingstarterculture AT gurkanucar studyonchemicalandmicrobiologicalpropertiesofkasharcheeseproducedwithoutusingstarterculture |