The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish kasar cheese during ripening

Basit Öğe Kaydı
dc.contributor.authorSert, Durmus
dc.contributor.authorAyar, Ahmet
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T17:18:31Z
dc.date.available2020-03-26T17:18:31Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractKasar cheese samples were produced from raw milk and starter culture- added pasteurized milk. Chemical, microbiological and organoleptic properties of kasar cheeses were analysed at certain times during the ripening periods ( on the 1st, 7th, 15th, 30th, 60th, 90th days). Generally, chemical parameters were not affected by starter culture. The pH, ripening index, water- soluble nitrogen and non- protein nitrogen did not show significant differences between the cheese samples. The addition of starter affected the microbiological quality of the cheeses. Starter culture- added kasar cheeses contained low levels of total aerobic mesophilic bacteria, moulds and yeasts, and coliforms, and achieved higher organoleptic scores than those of cheeses made from raw milk. The starter cultures contributed to acidity and microbial quality of the cheese. Kasar cheese samples were produced from raw milk and starter culture-added pasteurized milk. Chemical, microbiological and organoleptic properties of kasar cheeses were analysed at certain times during the ripening periods (on the 1st, 7th, 15th, 30th, 60th, 90th days). Generally, chemical parameters were not affected by starter culture. The pH, ripening index, water-soluble nitrogen and non-protein nitrogen did not show significant differences between the cheese samples. The addition of starter affected the microbiological quality of the cheeses. Starter culture-added kasar cheeses contained low levels of total aerobic mesophilic bacteria, moulds and yeasts, and coliforms, and achieved higher organoleptic scores than those of cheeses made from raw milk. The starter cultures contributed to acidity and microbial quality of the cheese.en_US
dc.identifier.doi10.1111/j.1471-0307.2007.00339.xen_US
dc.identifier.endpage252en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1471-0307.2007.00339.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21679
dc.identifier.volume60en_US
dc.identifier.wosWOS:000250263200002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectchemical compositionen_US
dc.subjectkasar cheeseen_US
dc.subjectmicrobiological counten_US
dc.subjectorganoleptic propertiesen_US
dc.subjectripeningen_US
dc.subjectstarter cultureen_US
dc.titleThe effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish kasar cheese during ripeningen_US
dc.typeArticleen_US

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