In this study, two different salting methods (dry salting and salted in
scalding water) and also application of potassium sorbate to prevent mold
growth (in 5% concentration for 2 minutes immersion method) were investigated
effects on quality properties of Kashar cheese. Kashar cheese samples were
ripened at 4 ±1ºC for 5th, 30th, 60th, 90th days and ripening parameters compared during
ripening periods. According to the microbiological analysis results, total
aerobic meshophylic bacteria (TAMB), lactic acid bacteria (LAB) growth on MRS
and M-17 agar and mould counts of
Kashar cheeses were found statistically different among all samples
(P<0.01). The highest mold count (3.58 log cfu/g) was found at control
samples salted in scalding water. The lowest count (1.48 log cfu/g) was found
at sorbated samples salted as dry. The
mould counts of the Kashar cheese samples treated with potassium sorbate
were under of standart level (maximum 2 log cfu/g). But, sorbate was not completely
prevent mold growth. Coliform group bacteria counts were determined <1 log
cfu/g and S. aureus counts were determined <2 log cfu/g at all samples. It was found that acidity values increased
in all Kashar cheese samples during the ripening periods. Acidity values of all
control groups were higher than that of sorbated samples. The WSN, TCA-TN,
PTA-TN and RI values increased in all Kashar cheeses during ripening periods.
According to the sensory analysis results, it was determined that there was no
adverse effect of sorbate on the sensorial quality of samples during all
ripening periods. Panelists preferred the samples salted in scalding water than
that of dry salted samples.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Articles |
Authors | |
Publication Date | July 1, 2018 |
Submission Date | July 26, 2017 |
Published in Issue | Year 2018 |
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