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    The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 2003) Atasever, M; Ucar, G; Keles, A; Kose, Z
    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 +/- 5degreesC 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.
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    Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maras cheese
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 1999) Tekinsen, OC; Atasever, M; Keles, A; Ucar, G
    Different salting techniques were used on Marag cheese samples produced from cow's, ewe's and a mixture (1:1) of cow and ewe's milk. In the first group, samples were immersed 22% the brine solution for 3 hours then transferred into 10% brine solution. In the second group, samples were salted with 1% dry salt and after 24 hours were immersed in 13% brine solution. The cheese samples were analysed for chemical, microbiological and sensory properties on the first day of production and after 15, 30, 60 and 90 days of ripening. There were no statistical differences in the salt and ash contents and aw values of the cheese samples produced from different types of milk. The samples produced from ewe's milk had lower moisture content and acidity values, and higher fat content and pH values than the other groups. The type of milk had no effect on the general viable counts, coliforms, fecal streptococci, yeast or moulds. With different salting techniques of the chemical properties, the dry matter and fat contents in samples of Group II were higher than those in Group I. general viable count contents of the Group I samples were lower than those of Group II. The yeast and mould count contents of Group I were also found to be lower than those of Group ii after 15, 30 and 90 days of ripening. In the sensory analyses, the samples of Group II were found to be of better quality.