The Effect of Salt Concentration on Some Characteristics in Herby Cheese
作者： Zekai Tarakci , Emrullah Sagun . , Hakan Sancak . , Hisamettin Durmaz .
关键词: Food science 、 Bacteria 、 Titratable acid 、 Aerobic bacteria 、 Microorganism 、 Pasteurization 、 Ripening 、 Chemistry 、 Flavour 、 Dry matter
摘要: Herby cheese is a salted traditional manufactured from sheep's and cow's milk in th e Eastern South-eastern of Turkey. The aim this study was to assess the influence different salt concentrations (4, 5 6%) on ripening characteristics cheese. Pasteurized whole (3.7% fat) used for manufacture. samples were ripened under soil at 7±1 C o 90 days. characterized terms microbiological, chemical sensory properties. time had significant (P<0.05) effect all parameters except protein, fat, total aerobic bacteria (TAB), appearance colour, body texture, flavour. In addition, concentration dry matter, salt, titratable acidity, micrococci staphylococci, proteolytic bacteria, yeasts moulds, saltiness. As result, we concluded that increasing contributed reducing number microorganisms increased acceptability texture
scialert.net
researchgate.net 参考文章(13)
T. P. Guinee, P. F. Fox, Salt in Cheese: Physical, Chemical and Biological Aspects Cheese: Chemistry, Physics and Microbiology. ,vol. 1, pp. 257- 302 ,(1993) , 10.1007/978-1-4615-2650-6_7
M. Hatzikamari, E. Litopoulou-Tzanetaki, N. Tzanetakis, Microbiological characteristics of anevato: a traditional greek cheese Journal of Applied Microbiology. ,vol. 87, pp. 595- 601 ,(1999) , 10.1046/J.1365-2672.1999.00857.X
Ulrich Büttikofer, Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study Lwt - Food Science and Technology. ,vol. 26, pp. 271- 275 ,(1993) , 10.1006/FSTL.1993.1056
H. Cos¸kun, Y. Tunçtürk, The effect of Allium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation Nahrung-food. ,vol. 44, pp. 52- 55 ,(2000) , 10.1002/(SICI)1521-3803(20000101)44:1<52::AID-FOOD52>3.0.CO;2-B
M Dervisoglu, F Yazici, Ripening changes of Kulek cheese in wooden and plastic containers Journal of Food Engineering. ,vol. 48, pp. 243- 249 ,(2001) , 10.1016/S0260-8774(00)00164-3
H. Coskun, Microbiological and biochemical changes in herby cheese during ripening Nahrung-food. ,vol. 42, pp. 309- 313 ,(1998) , 10.1002/(SICI)1521-3803(199810)42:05<309::AID-FOOD309>3.3.CO;2-L
F.J. Pérez Elortondo, M. Albisu, Y. Barcina, Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese. International Journal of Food Microbiology. ,vol. 49, pp. 139- 149 ,(1999) , 10.1016/S0168-1605(99)00068-9
A.Cristina Freitas, J.Maria Fresno, Bernardo Prieto, F.Xavier Malcata, Javier Carballo, Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese Food Chemistry. ,vol. 60, pp. 219- 229 ,(1997) , 10.1016/S0308-8146(96)00323-8
A.Cristina Freitas, F.Xavier Malcata, Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. International Dairy Journal. ,vol. 6, pp. 1099- 1116 ,(1996) , 10.1016/S0958-6946(96)00035-0
H.A. Morris, T.P. Guinee, P.F. Fox, Salt Diffusion in Cheddar Cheese Journal of Dairy Science. ,vol. 68, pp. 1851- 1858 ,(1985) , 10.3168/JDS.S0022-0302(85)81041-9