Comparison of quality characteristics of Çökelek and Lor cheeses
Özet
The objective of this study
was to compare some quality characteristics of Çökelek (cottage cheeselike) and
Lor (whey cheese) cheeses during a storage period of 21 days. Çökelek and Lor
cheeses significantly (P<0.05, P<0.01) showed differences in terms
of the examined parameters and storage period. Mean value of lipolysis in
Çökelek cheese was higher (P<0.01) than that of Lor cheese. Also storage
time affected (P<0.01) the values of lipolysis in two experiments. It was
found that αs1casein was hydrolyzed much faster than those of γ-casein and β-casein in the Çökelek and Lor cheeses, the γ-, β-, and αs1casein levels in two cheeses remained
relatively constant during storage. There were no significant differences in
water-soluble N (WSN), trichloroacetic acid soluble N (TCA-SN) and phosphotungstic
acid soluble N (PTA-SN) contents of the two experiments, but the storage time
significantly (P<0.01) affected these parameters. The counts of coliforms,
lactic acid, proteolytic, psycrotrophic bacteria and yeasts-molds between
Çökelek and Lor cheese samples were found to be significant (P < 0.01), but
total aerobic mesophilic bacteria (TAMB) and Salmonella thermophilus counts
were not significant statistically. Storage time significantly (P<0.01)
affected the examined microbiological parameters. Sensory evaluations of the
experimental cheeses showed differences in terms of cheese types and storage
period.<o:p></o:p>
Atıf için künye
Kavaz Yüksel, A., Arslaner, A., & Bakırcı, İ. (2012). Comparison of quality characteristics of Çökelek and Lor cheeses. AFRICAN JOURNAL OF BIOTECHNOLOGY, 11(26), 6871–6877. https://doi.org/10.5897/ajb11.4230
BibTeX
@article{kavazyuksel2012-272957,
author = {Kavaz Yüksel, Arzu and Arslaner, Ayla and Bakırcı, İhsan},
title = {Comparison of quality characteristics of Çökelek and Lor cheeses},
journal = {AFRICAN JOURNAL OF BIOTECHNOLOGY},
year = {2012},
volume = {11},
number = {26},
pages = {6871--6877},
issn = {1684-5315},
doi = {10.5897/ajb11.4230},
url = {https://akademik.atauni.edu.tr/yayinlar/272957-comparison-of-quality-characteristics-of-cokelek-and-lor-cheeses}
}