TY  - JOUR
TI  - Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş
AB  - The aim of this study is to investigate physicochemical properties, microbiological qualitiesand volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey.Vacuum packaged cheeses were purchased from six different local producers. Total aerobicmesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acidbacteria populations (log CFU g-1) were in similar ranges in most samples (P>0.05). Coliformpopulations stayed below 1 log CFU g-1. All six samples yielded negative Salmonella spp. andpositive Listeria spp. results. The average compositional properties of cheese samples inpercentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior andexterior parts of cheese samples. The textural hardness levels of cheese samples werebetween 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17volatile compounds were detected by GC-MS. According to the results of this study,production steps and raw materials should be standardized to minimize the diversity amongproducts.
AU  - Guner, Senem
AU  - IŞIK, Sefa
AU  - Işık, Sümeyra
AU  - BOZKURT, FATIH
AU  - Topalcengiz, Zeynal
DO  - 10.29050/harranziraat.703063
PY  - 2020
JO  - Harran Tarım ve Gıda Bilimleri Dergisi
VL  - 24
IS  - 4
SN  - 2587-1358
SP  - 409
EP  - 419
DB  - TRDizin
UR  - http://search/yayin/detay/461146
ER  -