THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE

In this study, two different salting methods (dry salting and salted in scalding water) and also application of potassium sorbate to prevent mold growth (in 5% concentration for 2 minutes immersion method) were investigated effects on quality properties of Kashar cheese. Kashar cheese samples were ripened at 4 ±1ºC for 5th , 30th, 60th, 90th days and ripening parameters compared during ripening periods. According to the microbiological analysis results, total aerobic meshophylic bacteria (TAMB), lactic acid bacteria (LAB) growth on MRS and M-17 agar and mould counts of Kashar cheeses were found statistically different among all samples (P

___

Akbulut, N., Gonc, S., Kınık, O., Uysal, H., Akalın, S., Kavas, G. (1996). Bazı Tuzlama Yöntemlerinin Beyaz Peynir Üretiminde Uygulanabilirliği ve Peynir Kalitesine Etkileri Üzerinde Bir Araştırma 1- Duyusal ve Mikrobiyolojik Özelliklere Etkileri. Erzincan Üniversitesi Fen Bilimleri Dergisi, 33(1), 9-15.

Altuğ, T. (1993). Duyusal test Teknikleri. E.U. Mühendislik Fakültesi Ders Kitapları, İzmir Yayın No: 28.

Anonymous (2013). Turkish Food Codex Regulations on Food Additives. Ankara, Turkey.

Arıtaşı, C. (1990). Çeşitli Kuru Meyvelerin İlavesi ile Üretilen Vakumla Ambalajlanmış Kaşar Peynirlerinin Özellikleri Üzerine Bir Araştırma. Ph.D. Thesis, Trakya University Edirne, Turkey.

Aworh, O.C., Egounlety, M. (1985). Preservation of West African soft cheese by chemical treatment. Journal of Dairy Research, 52, 187-193.

Bodyfelt, F.W., Tobias, J., Trout, G. M. (1988). The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York. ISBN: 9780442226855

Çürük, M. (2006). Influence of Themelting Salts Used on the Some Characteristics and Ripening Properties of Kashar Like Cheese. PhD. Thesis, Department of Food Engineering Institute of Naturel and Applied Sciences University of Çukurova, Konya, Turkey.

Diliello, L.R. (1982). Methods in Food and Dairy Microbiology. AVI Publishing Co. Inc. Westport Connt. USA. ISBN: 0870554115

Famá, L., Flores, S.K., Gerschenson, L., Goyanes, S. (2006). Physical characterization of cassava starch biofilms with special reference to dynamic mechanical properties at low temperatures. Carbohydrate Polymers, 66(1), 8-15.

Fox, P.F. (1989). Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72(6), 1379-1400.

Gül, O., Dervişoğlu, M. (2013). Investigation of sodium benzoate and potassium sorbate content and evaluation of microbiological parameters of fresh Kashar cheeses. Korean Journal for Food Science of Animal Resources, 33(4), 549-554.

Güler, Z. (2005). Quantification of free fatty acids and flavor characteristics of Kasar cheeses. Journal of Food Lipids, 12, 209-221.

Güven, M., Karaca O.B. (2001). Proteolysis levels of White cheeses salted and ripened in brines prepared from various salts. International Journal of Dairy Technology, 54(1), 29-33.

Güven, M., Karaca, O.B., Kaçar, A., Hayaloğlu, A.A., Çürük, M. (2003). Kaşar peynirlerinin proteoliz düzeyleri üzerine farklı ambalaj materyali ve olgunlaşma süresinin etkileri. GAP III. Tarım Kongresi, Şanlıurfa.

Gilliand, S.E., Sandine, W.E., Vedamuthu, E.R. (1984). Acid Producing Microorganism, Compendium of Methods for the Microbiological Examination. 2nd edn, ed. Speck, M.L. Washington D.C.: 184-196, USA. ISBN: 9780875531175

Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology. Academic Press, San Diego. ISBN: 9780123260437

Jarret, W.D., Aston, J.W., Dulley, J.R. (1982). A simple method for estimating free amino acids in Cheddar cheese. Australian Journal of Dairy Technology, 37, 55-58.

Johnson, M., Law, B. A. (2010). The Origins, Development and Basic Operations of Cheesemaking Technology, Part 2. Technology Of Cheesemaking, 2nd Edition, Ed. Law, B. A., Tamime, M.. Wiley-Blackwell, Singapore, 68-97. ISBN : 9781405182980

Koburger, J.A., Marth, E.H. (1984). Yeasts and molds. In Compendium of Methods for the Microbiological Examination of Foods 2nd edn, ed. Speck, M.L. Washington D.C.: American Public Health Association. ISBN: 9780875531175

Koçak, C., Ersen, N., Aydınoğlu, G., Uslu, K. (1998). Ankara piyasasında satılan Kaşar peynirlerinin proteoliz düzeyi üzerinde bir araştırma. Gıda, 23, 247-251.

Koçak, C., Bitlis, A., Gürsel, A., Avşar, Y.K. (1996). Effect of added fungal lipase on the ripening of Kashar cheese. Milchwissenschaft, 51(1), 13-17.

Kristo, E., Koutsoumanis, K.P., Biliaderis, C.G. (2008). Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids, 22(3), 373-386.

Kurt, A., Çakmakçı, S., Çağlar, A. (2007). A Guide Book of Analysis Methods of Milk and Milk Products. Turkey: Ataturk University, Agriculture Faculty, Erzurum, Turkey.

Lau, K.Y., Barbano, D.M., Rasmusen, R.R. (1991). Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. Journal Dairy Science, 74(3), 727-740.

McSweeney, P.L.H., Fox, P.F. (1997). Chemical methods for the characterization of proteolysis in cheese during ripening. Lait, 77, 41-76.

Messer, J.W., Behney, H.M., Leudecke, L.O. (1985). Microbiological count methods. G.H. Richardson (Ed.), Standard Methods for the Examination of Dairy Products (15th Edn), A.P.H.A, Washington, D.C., USA. ISBN: 9780875531182

Özdemir, C., Demirci, M. (2006). Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate. International Journal of Food Properties, 9, 515-521.

Payne, M.R., Morison, K.R. (1999). A multi-component approach to salt and water diffusion in cheese. Interantional Dairy Journal, 9, 887-894.

Piacquadio, P., De Stefano G., Sciancalepore, V. (2001). A no brine method for Mozzarella cheese making. Milchwissenschaft, 56(4), 204-206.

Polychroniadou, A., Michaelidou, A., Paschaloudis, N. (1999). Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese. International Dairy Journal, 9, 559-568.

Say, D. (2008). Effects of salt concentratıon of scalding solution and storage period on properties of Kaşar cheese, Ph.D. Thesis, Çukurova University, Adana, Turkey.

Sert, D., Ayar, A., Akın, N. (2007). The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kasar cheese during ripening. International Journal of Dairy Technology, 4(60), 245-252.

Tarakçı, Z., Küçüköner, E. (2006). Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish Kashar cheese during ripening. Journal Central Europen Agriculture, 7(3), 459-464.

Tatini, R.S., Hoover, D.G., Lachica, R.V.F. (1984). Methods for the isolation and enumera-tion of Staphylococcus aureusin: M.L. Speck (Ed.), Compendium of Methods for the Microbiological Examination of Foods American Public Health Association, Inc, Washington. ISBN: 9780875531175

Tfouni, S.A.V., Toledo, M.C.F. (2002). Determination of benzoic and sorbic acids in Brazilian food. Food Control, 13, 117-123.

TSE (2006). Kashar Cheese Standard (TS 3272). Ankara, Turkey: Turkish Standard Institute.

Türe, H., Gällstedt, M., Hedenqvist, M. S. (2012). Antimicrobial compression-moulded wheat gluten films containing potassium sorbate. Food Research International, 45(1), 109-115.

Uzun, Y.S. (2006). A study on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 againts scalding and dry salting during Kaşar cheese making. M.Sc. Thesis,, Harran University, Şanlıurfa, Turkey.

Üçüncü, M. (1980). Peynircilikte sorbik asit ve kullanım olanakları. Gıda, 5(4), 79-87.

Üçüncü, M (2004). From A to Z Cheese Technology, Ege University Press, Izmir, Turkey, pp. 948-969. ISBN: 975-98951-2-9

Üçüncü, M. (2010). Süt ve Mamulleri Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, 571s, İzmir. ISBN: 978-975-98951-3-6

Yalman, M., Güneşer, O., Yüceer, Y.K. (2017). Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types. Tarım Bilimleri Dergisi, 23(1), 63-75.

Yangılar, F., Oğuzhan Yıldız, P. (2016). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328-2336.

Yılmaz, F., Dağdemir, E. (2012). The effects of beeswax coating on quality of Kashar cheese during ripening. International Journal of Food Science and Technology, 47, 2582-2589