Akademik Veri Yönetim Sistemi
African Journal Of Biotechnology, cilt.11, sa.26, ss.6871-6877, 2012 (Hakemli Dergi)
The objective of this study
was to compare some quality characteristics of Çökelek (cottage cheeselike) and
Lor (whey cheese) cheeses during a storage period of 21 days. Çökelek and Lor
cheeses significantly (P<0.05, P<0.01) showed differences in terms
of the examined parameters and storage period. Mean value of lipolysis in
Çökelek cheese was higher (P<0.01) than that of Lor cheese. Also storage
time affected (P<0.01) the values of lipolysis in two experiments. It was
found that αs1casein was hydrolyzed much faster than those of γ-casein and β-casein in the Çökelek and Lor cheeses, the γ-, β-, and αs1casein levels in two cheeses remained
relatively constant during storage. There were no significant differences in
water-soluble N (WSN), trichloroacetic acid soluble N (TCA-SN) and phosphotungstic
acid soluble N (PTA-SN) contents of the two experiments, but the storage time
significantly (P<0.01) affected these parameters. The counts of coliforms,
lactic acid, proteolytic, psycrotrophic bacteria and yeasts-molds between
Çökelek and Lor cheese samples were found to be significant (P < 0.01), but
total aerobic mesophilic bacteria (TAMB) and Salmonella thermophilus counts
were not significant statistically. Storage time significantly (P<0.01)
affected the examined microbiological parameters. Sensory evaluations of the
experimental cheeses showed differences in terms of cheese types and storage
period.