Determination of some properties of traditional mihalic cheese made from raw and pasteurized cow's milk during ripening period

Basit Öğe Kaydı
dc.contributor.authorSolak, Birsen Bulut
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T18:48:12Z
dc.date.available2020-03-26T18:48:12Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractMihalic cheese, salty, eye formed and semi-hard, is generally consumed after 90-day ripening period. In this study, two types of Mihalic cheese were produced in accordance with traditional techniques. One type of Mihalic cheese was made from pasteurized milk with starter cultures and the other type of Mihalic cheese was made from raw milk as a control cheese group. Changes in the chemical (moisture, non-fat dry matter, fat, protein, salt, titratable acidity and pH) and microbiological (total coliform bacteria [TCB], total aerobic mesophilic bacteria [TAMB], total mesophilic lactic acid bacteria [TMLAB], total thermophilic lactic acid bacteria [TTLAB], total mould-yeast [TMY], total propionic acid bacteria [TPAB] and total psychrophilic bacteria [TPB]) properties of Mihalic cheese made from raw and pasteurized cow's milk were analyzed in different stages of 90-day ripening period. The numbers of TMY and TCB were decreased significantly in 90-day ripening period. TTLAB were the dominant microflora in all cheese samples. The high NaCl content of the cheeses was the main agent and regulated the microbial survival. The results can be recommended that effective pasteurization of raw milk is essential to minimize microbial load in manufacture of Mihalic cheese. Also, standardization of Mihalic cheese is necessary for industrial production. © IDOSI Publications, 2013.en_US
dc.identifier.doi10.5829/idosi.mejsr.2013.13.9.824en_US
dc.identifier.endpage1185en_US
dc.identifier.issn1990-9233en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1180en_US
dc.identifier.urihttps://dx.doi.org/10.5829/idosi.mejsr.2013.13.9.824
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30127
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMiddle East Journal of Scientific Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChemical propertyen_US
dc.subjectMicrobiological compositionen_US
dc.subjectMihalic cheeseen_US
dc.subjectRipeningen_US
dc.subjectThermophilic lactic acid bacteriumen_US
dc.titleDetermination of some properties of traditional mihalic cheese made from raw and pasteurized cow's milk during ripening perioden_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu