TY  - JOUR
TI  - The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese
AB  - This study aimed to evaluate the effects of the edible coatings produced from casein, casein / transglutaminase enzyme, and chitosan on certain chemical, textural, and microbiological properties of Kashar cheese over a storage period of 60 days. The use of edible coatings affected the levels of nitrogen fractions (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) and the lipolysis level of Kashar cheese to a statistically significant extent (P<0.05 for all). The levels of nitrogen fractions and lipolysis in the uncoated control group cheeses increased significantly (P<0.05) during the storage period compared to coated cheese. Cheese samples coated with chitosan yielded significantly lower yeast-mould counts compared to samples that were uncoated or coated with sodium caseinate or sodium caseinate/transglutaminase at the end of the storage period (P<0.05). The results indicated that the edible coatings had a significant effect on the chemical, textural, and microbiological properties of Kashar cheese.
AU  - Yalçın, Ümit
AU  - andiç, seval
AU  - AKKOL, Suna
DO  - 10.21597/jist.741326
PY  - 2021
JO  - Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
VL  - 11
IS  - 1
SN  - 2146-0574
SP  - 290
EP  - 302
DB  - TRDizin
UR  - http://search/yayin/detay/1143790
ER  -