The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese

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dc.contributor.authorAtasever, M
dc.contributor.authorUcar, G
dc.contributor.authorKeles, A
dc.contributor.authorKose, Z
dc.date.accessioned2020-03-26T16:46:12Z
dc.date.available2020-03-26T16:46:12Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.endpage787en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue4en_US
dc.identifier.startpage781en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18594
dc.identifier.volume27en_US
dc.identifier.wosWOS:000186594500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherSCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEYen_US
dc.relation.ispartofTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectsmokeen_US
dc.subjectkashar cheeseen_US
dc.subjectqualityen_US
dc.titleThe effects of natural smoke and liquid smoke applications on the quality factors of kashar cheeseen_US
dc.typeArticleen_US

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