Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

CAMBAZTEPE F., ÇAKMAKÇI S., DAĞDEMİR E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.62, sa.4, ss.541-548, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 4
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1471-0307.2009.00536.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.541-548
  • Anahtar Kelimeler: Turkish cheese, Civil cheese, Low- or reduced-fat foods, Ripening and proteolysis, Some properties, SOLUBLE NITROGEN, TURKISH CHEESE, BIOCHEMISTRY, CULTURE
  • Atatürk Üniversitesi Adresli: Evet

Özet

The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water-soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry-salting cheeses compared to the other samples on the 90th day of ripening.