Akademik Veri Yönetim Sistemi
FOOD SCIENCE AND TECHNOLOGY, cilt.39, sa.4, ss.1052-1058, 2019 (SCI-Expanded)
In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein ratio, dry matter, fat content, dry matter in fat and dry matter in salt, total nitrogen and lipolysis rate content were determined by taking samples from the produced cheeses on specific days (day 0, 10, 25, 45, 60 and 90) and microbiological analyses were performed. By analysis the results of the Kars Gravyer cheese samples; significant changes in acidity, dry matter, salt, total nitrogen, protein, fat and dry matter in fat, dry matter in salt, lipolysis (ADV) values of cheese produced 90 days of maturation period were found significant (P<0.001). The number of lactobacilli microorganisms and psychrophile microorganisms wasn't significant ( P>0.05). It was determined that the difference between total aerobic mesophilic microorganisms, lactococci bacteria and yeast counts of cheese was significant (P < 0.001). Values obtained at the end of maturation stage was found to be between determined range in accordiance with TS 2174 Gravyer Standard.