The properties of kashar cheese produced with added rennet casein
<b>Aim: </b>It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening.<p> <b>Materials and Methods:</b> Bovine milk (3,0% fat) was heated (37&#...
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| author | Abdullah Badem Gürkan Uçar |
| author_facet | Abdullah Badem Gürkan Uçar |
| author_sort | Abdullah Badem |
| collection | DOAJ |
| description | <b>Aim: </b>It was aimed to investigate the changes in the chemical,
microbiological and sensory properties of kashar cheese produced
by adding different rates of rennet casein during ripening.<p>
<b>Materials and Methods:</b> Bovine milk (3,0% fat) was heated
(37˚C), enzyme was added. After clotting, pressure and fermantation,
emulsifying salts (0,1%), salt (1,5%) and rennet casein
(%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese at
melting tank (65˚C, 5 min) was packaged and was ripened (8˚C,
90 days). In samples, dry matter was conducted with gravimetric,
fat with Gerber, salt with Mohr and titration acidity with %
lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria,
S.aureus, coliform bacteria, yeast-mould contents of the
samples were examined. Sensory evaluation was performed by
7 panelists. One-way Anova test and Kruskal-Wallis H test was
used for istatistically analysis.<p>
<b>Results:</b> Cheeses were ripened at 8˚C and were analyzed during
the ripening period (90 days). pH value was found between
5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt
1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33%
and fat in drymatter 41,20-45,46%. Mean values were determined
to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould-
yeast 3,66-4,88 logcfu/g. There was a significant difference
(p<0,05) on titratable acidity and pH of the cheeses, but no
difference (p> 0,05) was found on other criteria. Total scores
were between 20,62-22,19 point at sensory evaluation. In the
sensory analysis, 3rd group cheese in terms of external appearance
and 2nd group cheese in terms of internal appearance
statistically have significant difference (p <0,05).<p>
<b>Conclusion:</b> In the production of kashar cheese, it can be stated
that production can be made and ripening can be achieved by
adding rennet casein. |
| format | Article |
| id | doaj-art-5b42758e320340c4802cc3e68119cade |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-5b42758e320340c4802cc3e68119cade2025-01-02T22:36:19ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19533442422481225The properties of kashar cheese produced with added rennet caseinAbdullah BademGürkan Uçar<b>Aim: </b>It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening.<p> <b>Materials and Methods:</b> Bovine milk (3,0% fat) was heated (37˚C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%) and rennet casein (%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese at melting tank (65˚C, 5 min) was packaged and was ripened (8˚C, 90 days). In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria, S.aureus, coliform bacteria, yeast-mould contents of the samples were examined. Sensory evaluation was performed by 7 panelists. One-way Anova test and Kruskal-Wallis H test was used for istatistically analysis.<p> <b>Results:</b> Cheeses were ripened at 8˚C and were analyzed during the ripening period (90 days). pH value was found between 5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt 1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33% and fat in drymatter 41,20-45,46%. Mean values were determined to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould- yeast 3,66-4,88 logcfu/g. There was a significant difference (p<0,05) on titratable acidity and pH of the cheeses, but no difference (p> 0,05) was found on other criteria. Total scores were between 20,62-22,19 point at sensory evaluation. In the sensory analysis, 3rd group cheese in terms of external appearance and 2nd group cheese in terms of internal appearance statistically have significant difference (p <0,05).<p> <b>Conclusion:</b> In the production of kashar cheese, it can be stated that production can be made and ripening can be achieved by adding rennet casein.http://eurasianjvetsci.org/pdf.php3?id=1225cheese analogueskashar cheeserennet caseinquality characteristics |
| spellingShingle | Abdullah Badem Gürkan Uçar The properties of kashar cheese produced with added rennet casein Eurasian Journal of Veterinary Sciences cheese analogues kashar cheese rennet casein quality characteristics |
| title | The properties of kashar cheese produced with added rennet casein |
| title_full | The properties of kashar cheese produced with added rennet casein |
| title_fullStr | The properties of kashar cheese produced with added rennet casein |
| title_full_unstemmed | The properties of kashar cheese produced with added rennet casein |
| title_short | The properties of kashar cheese produced with added rennet casein |
| title_sort | properties of kashar cheese produced with added rennet casein |
| topic | cheese analogues kashar cheese rennet casein quality characteristics |
| url | http://eurasianjvetsci.org/pdf.php3?id=1225 |
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