Effect of different lysozyme treatments on the properties of Kashar cheese properties
In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and micro...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2024-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159 |
| _version_ | 1797215401228107776 |
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| author | A.D. Karaman F. Yıldız-Akgül N. Günay |
| author_facet | A.D. Karaman F. Yıldız-Akgül N. Günay |
| author_sort | A.D. Karaman |
| collection | DOAJ |
| description |
In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage.
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| first_indexed | 2024-04-24T11:29:29Z |
| format | Article |
| id | doaj.art-06d86c49448f44ba93b09a28487b4f13 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-04-24T11:29:29Z |
| publishDate | 2024-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-06d86c49448f44ba93b09a28487b4f132024-04-10T10:29:44ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-03-0175110.3989/gya.1109222Effect of different lysozyme treatments on the properties of Kashar cheese propertiesA.D. Karaman0F. Yıldız-Akgül1N. Günay2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering - Adnan Menderes University, Faculty of AgricultureAdnan Menderes University, Faculty of AgricultureAdnan Menderes University, Köşk Vocational School, Department of Food Processing In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159AromaKashar cheeseLysozymePhysicochemical propertiesFFAStorage |
| spellingShingle | A.D. Karaman F. Yıldız-Akgül N. Günay Effect of different lysozyme treatments on the properties of Kashar cheese properties Grasas y Aceites Aroma Kashar cheese Lysozyme Physicochemical properties FFA Storage |
| title | Effect of different lysozyme treatments on the properties of Kashar cheese properties |
| title_full | Effect of different lysozyme treatments on the properties of Kashar cheese properties |
| title_fullStr | Effect of different lysozyme treatments on the properties of Kashar cheese properties |
| title_full_unstemmed | Effect of different lysozyme treatments on the properties of Kashar cheese properties |
| title_short | Effect of different lysozyme treatments on the properties of Kashar cheese properties |
| title_sort | effect of different lysozyme treatments on the properties of kashar cheese properties |
| topic | Aroma Kashar cheese Lysozyme Physicochemical properties FFA Storage |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159 |
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