Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters

Fatih Törnük; Osman Sağdıç; Hasan Cankurt; Muhammet Arıcı

Makale detayları

Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters

Yazarlar:

Fatih Törnük | Osman Sağdıç | Hasan Cankurt | Muhammet Arıcı

Yayıncı:

Tekirdag Namik Kemal University

Dergi:

Journal of Tekirdag Agricultural Faculty 2017 Vol.14 Issue 2, pp.0-0

Belge Tipi:

Makale

Yayın Tarihi:

5/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000799952

Sıklık:

Aylık

eISSN:

2146-5894

pISSN:

1302-7050

Özet:

 


In the present study, it was aimed to investigate the effect of brine solutions containing thyme and garlic extracts on physicochemical, microbiological and textural properties of Turkish white cheese made from raw milk during ripening. For this aim, garlic aromatic water (GAW), thyme hydrosol (TH) or their mixture (1:1 v/v) were incorporated into the brine with different salt concentrations (10%, 13% and 16%) at the ratio of 10% and used in the cheese ripening for 90 days. Addition of TH and GAW into the brine caused higher acidity and lower pH values while increase in salt level resulted in higher dry matter (DM) of cheese. Counts of total mesophilic aerobic bacteria (TMAB), yeast-mold (YM), lactoccocci and lactobacilli were fluctuatingly influenced from brine combinations while coagulase (+) staphylococci was completely inhibited during the ripening. In general, TH, GAW or their mixture increased hardness, gumminess and chewiness of the cheese at the 1st day while cohesiveness, resilience and springiness values were not significantly (P>0.05) affected.

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Makale detayları

Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters

Yazarlar: Fatih Törnük | Osman Sağdıç | Hasan Cankurt | Muhammet Arıcı

Yayıncı: Tekirdag Namik Kemal University

Dergi: Journal of Tekirdag Agricultural Faculty 2017 Vol.14 Issue 2, pp.0-0

Belge Tipi: Makale

Yayın Tarihi: 5/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000799952

Sıklık: Aylık

eISSN: 2146-5894

pISSN: 1302-7050

Sayı

Yazarlar:

Fatih Törnük | Osman Sağdıç | Hasan Cankurt | Muhammet Arıcı

Yayıncı:

Tekirdag Namik Kemal University

Dergi:

Journal of Tekirdag Agricultural Faculty 2017 Vol.14 Issue 2, pp.0-0

Belge Tipi:

Makale

Yayın Tarihi:

5/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000799952

Sıklık:

Aylık

eISSN:

2146-5894

pISSN:

1302-7050