Asya ÇETİNKAYA, Mustafa ATASEVER

The effects of different salting and preservation techniques ofkaşar cheese on cheese quality

The aim of this research is to determine the effects of different salting and preservation techniques on the quality of kaşar cheese. Physical, chemical, and microbiological analyses were performed on days 1, 7, 15, 30, 60, 90, and 120 of the maturation of 270 samples of kaşar cheese produced for this research. Additionally, sensory analyses were performed on days 30, 60, 90, and 120 of maturation. The total number of aerobic mesophilic bacteria, Lactococcus, Staphylococcus-Micrococcus, and psychotropic bacteria was lower and the number of yeast-mold and lactobacilli was higher in cheese examples salted in a boiler than those salted in brine. Salting in brine can be used alongside salting in a boiler. The cheese salted in a boiler can be preserved for 90 days by waxing it with respect to sensory features. Vacuum-packed cheese can be preserved for 60 days, whereas cheese salted in brine can be preserved for 60-120 days. It has been determined that vacuum-packed and wax-covered cheese does not have a negative effect on the quality of the cheese, nor is maturation delayed. It has been concluded that cheese wax can be used as an alternative packaging material along with vacuum packaging.

Anahtar Kelimeler:

Kaşar cheese, salting technique, vacuum packaging, waxing

The effects of different salting and preservation techniques ofkaşar cheese on cheese quality

Keywords:

Kaşar cheese, salting technique, vacuum packaging, waxing,

PDF

___

Turkish Standards Institute. TS-3272. Kaşar Peyniri. Ankara, Turkey: TSE; 1999 (in Turkish).
Koçak C, Gürsel A, Ergül E, Gürsoy A. Farklı asitlikteki salamurada bekletmenin peynire tuz geçişi üzerine etkisi. Gıda 1990; 15: 211–215 (in Turkish). 3. Newton P, Gillespie A. A Practical Guide to Vacuum Packing. Warwickshire, UK: Lava Vacuum Packing.
Üçüncü M. Peynirlerin ambalajlanması. Akademik Gıda 2003; 1: 20–25 (in Turkish).
Öztek L. Kars İlinde Yapılan Kaşar Peynirlerinin Yapılışları, Bileşimleri ve Olgunlaştırılmaları Üzerinde Araştırmalarla, Bunların Diğer Peynir Çeşitleri ile Kıyaslanmaları. Erzurum, Turkey: Atatürk University Publications; 1983 (in Turkish).
Turkish Standards Institute. TS 5311 ISO-5534. Peynir ve eritme peynir - Toplam kuru madde muhtevası tayini (referans metot). Ankara, Turkey: TSE; 2002 (in Turkish).
Turkish Standards Institute. TS 591. Beyaz peynir. Ankara, Turkey: TSE; 2006 (in Turkish).
IDF. Milk: Determination of Nitrogen Content. Brussels, Belgium: International Dairy Federation; 1993.
Hannon JA, Wilkinson MG, Delahunty CM, Wallace JM, Morrissey PA, Beresford TP. Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. Int Dairy J 2003; 13: 313–323.
Kuchroo CN, Fox PF. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 1982; 37: 331–335.
IDF. Milk and Milk Products: Routine Methods for Determination of Free Fatty Acids in Milk. Brussels, Belgium: International Dairy Federation; 1991.
Halkman AK, editor. Merck Gıda Mikrobiyolojisi Uygulamaları. 1st ed. Ankara, Turkey: Başak Matbaacılık; 2005 (in Turkish).
Hagen M, Nervus A. Production of ice cream containing probiotic bacteria. Milchwissenschaft 1999; 54: 265–268.
Turkish Standards Institute. TS 7569 ISO 4 832. Mikrobiyoloji- Koliform grubu bakteri sayımı için genel kurallar-Koloni sayım tekniği. Ankara, Turkey: TSE; 1996 (in Turkish).
Harrigan WF, McCance ME. Laboratory Methods in Food and Dairy Microbiology. Revised edition. London, UK: Academic Press; 1976.
Turkish Standards Institute. TS ISO 7889. Yoğurt - Karakteristik mikroorganizmaların sayımı. Ankara, Turkey: TSE; 2004 (in Turkish).
Turkish Standards Institute. TS 6582-1EN ISO 6888-1. Microbiology of Food and Animal Feeding Stuffs. Ankara, Turkey: TSE; 2001.
Turkish Standards Institute. TS 3272. Kaşar peyniri. Ankara, Turkey: TSE; 2006.
Gürsoy O. Possibilities of the soybean milk in production of the kashar cheese. MSc, Pamukkale University, Denizli, Turkey, 2000.
Atasever M, Ceylan ZG, Çanakçı G, Atasever İ. Kaşar peyniri üretiminde laktik asit, asetik asit, sitrik asit ve glucano delta lakton kullanılması. Atatürk Üniversitesi Vet Bil Derg 2007; 2: 153–158 (in Turkish).
Yılmaz F. Possibility to use the beeswax as the kashar cheese cover and its effect on the cheese quality. MSc, Atatürk University, Erzurum, Turkey, 2011.
Öksüztepe G, Patır B, Dikici A, İlhak Oİ. Elazığ’da tüketime sunulan vakum paketli taze kaşar peynirlerinin mikrobiyolojik ve kimyasal kalitesi. FÜ Sağ Bil Vet 2009; 23: 89–94 (in Turkish).
Coşkun H, Öztürk B. Examination of the white and kashar cheese produced in some dairies. Milk microbiology and additives. In: 6th Milk and Milk Products Symposium Communique Book. Tekirdağ, Turkey; 2000. pp. 547–555.
Tunçtürk Y, Ocak E, Zorba Ö. The effect of different homogenization pressures on chemical, biochemical, microbiological, and sensorial properties of kashar cheese. YYÜ Tar Bil Derg 2010; 20: 88–99 (in Turkish with abstract in English).
Ürkek B. Effects of the homogenization and packing operations on some chemical, biochemical, electrophoretic, sensational and microbiological characteristics of the kashar cheese. MSc, Yüzüncü Yıl University, Van, Turkey, 2008.
Oysun G, Çon H. Vakum paketlenmiş kaşar peynirlerinin T.S. 3272’ye uygunluğunun araştırılması. Standart Ekonomik Teknik Derg 1990; 345: 28–30 (article in Turkish).
Tarakci Z, Kucukoner E. Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish kashar cheese during ripening. J Cent Eur Agri 2006; 7: 459–464.
Fırat N. The determination of some microbiological, physical and chemical properties of kashar cheese produced from raw and pasteurized milk during maturation. MSc, Atatürk University Erzurum, Turkey, 2006.
Çetinkaya F, Soyutemiz GE. Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese. Turk J Vet Anim Sci 2006; 30: 397–404.