Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maras cheese

Basit Öğe Kaydı
dc.contributor.authorTekinsen, OC
dc.contributor.authorAtasever, M
dc.contributor.authorKeles, A
dc.contributor.authorUcar, G
dc.date.accessioned2020-03-26T16:27:08Z
dc.date.available2020-03-26T16:27:08Z
dc.date.issued1999
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDifferent 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.en_US
dc.identifier.endpage226en_US
dc.identifier.issn1300-0128en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage213en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/16948
dc.identifier.volume23en_US
dc.identifier.wosWOS:000082458200001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_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/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMaras cheeseen_US
dc.subjectchemical qualityen_US
dc.subjectorganoleptical qualityen_US
dc.subjectmicrobiological qualityen_US
dc.subjectcow's milken_US
dc.subjectewe's milken_US
dc.subjectbrineen_US
dc.subjectsodium chlorideen_US
dc.titleEffects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maras cheeseen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu