The effect of milk type and heat treatment on physicochemical and microbiological properties of Tulum cheese whey
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H SCHAPER GMBH CO KG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, Tulum cheese produced by using cow, sheep, goat milk and mixtures of them and physicochemical and microbiological properties of these cheeses whey were analyzed. Two different methods were used in the cheese production. In the first method, traditional production type was used; for this reason, raw milk wasn't heated. In the second method, heat treated milk (60 +/- 2 degrees C 10 min.) was used. Dry matter was determined to be less in whey of cheeses produced from heat treated milk. It was determined that there were increases in fat losses with whey in cheeses that were produced from sheep and goat milk. Lowest protein content in dry matter was determined to be in whey of heat treated cow-sheep milks (50:50). Color values of whey significantly varied according to heat treatments among milk groups. The highest yeast-mold number was determined in whey of cheeses produced from raw sheep's milk. Lactococci count in whey varied between 2.38-6.35 log cfu/g in mesophilic flora, between 4.26-5.70 log cfu/g in termophilic flora. The lowest enterococci count was found in whey of cheeses made of cow milk.
Açıklama
Anahtar Kelimeler
Tulum cheese, Whey, Microbiological properties
Kaynak
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
64
Sayı
6
