The effect of milk type and heat treatment on physicochemical and microbiological properties of Tulum cheese whey

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dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T18:43:55Z
dc.date.available2020-03-26T18:43:55Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.2376/0003-925X-64-179en_US
dc.identifier.endpage185en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage179en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-64-179
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29911
dc.identifier.volume64en_US
dc.identifier.wosWOS:000209558900004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTulum cheeseen_US
dc.subjectWheyen_US
dc.subjectMicrobiological propertiesen_US
dc.titleThe effect of milk type and heat treatment on physicochemical and microbiological properties of Tulum cheese wheyen_US
dc.typeArticleen_US

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