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    Beyaz Peyni?r Üreti?mi?nde Sıvı Duman Uygulamaları
    (Selçuk Üniversitesi, 1999) Uçar, Gürkan; Keleş, Abdullah; Köse, Zahide; Atasever, Mustafa; Tekinşen, K. Kaan
    This study was carried out to determine the effects of liquid smoke applications on the chemical, microbiological and sensory properties of white pickled cheese. Experimental cheese samples were produced and divided into three different groups. First group samples were used as control group and no smoke applied. Samples on the second and third groups were dipped into 16% sodium chloride solution containing 0.5% and 1% liquid smoke respectively for five minutes. Chemical, microbiological and sensory properties of the samples were investigated du- ring the ripening period. There was not significant difference in chemical and microbiological properties among the groups. Microbial counts were decreased during ripening period. Samples of group 1 and group 2 are more preferred from sensory point of view. It is concluded that the application of 0.5% liquid smoke for five minutes in white pickled cheese production may give some preferable sensory properties to cheese.
  • Küçük Resim
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    Kaflar Peyniri Üretiminde Doğal ve Sıvı Duman Uygulamalarının Kaliteye Etkileri
    (2003) Atasever, Mustafa; Uçar, Gürkan; Keleş, Abdullah; Köse, Zahide
    This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 ± 5°C for an hour was applied to the samples of the first group. The samples of the second group were dipped into 0.5% of smoke cheese solution for 5 min. The third group was the control group and it was not smoked. Samples were examined on days 1, 15, 30, 60 of the ripening period for chemical, microbiological and sensory properties. It seemed that natural smoking decreased moisture and fat in the dry matter content of kashar cheese, but liquid smoke did not affect chemical properties. Microbiologically, smoking applications decreased total mesophilic (viable) counts, though there was no effect on coliforms, Staphylococcus-Micrococcus, yeast or moulds. In sensory evaluations, liquid smoked samples and the control group were similar, but natural smoked samples gained lower points for flavor and color than the other groups.