Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material
In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the samples were e...
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| Format: | Article |
| Language: | English |
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Kafkas University, Faculty of Veterinary Medicine
2018-06-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=2385 |
| _version_ | 1797800630275801088 |
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| author | Oktay TOMAR Gökhan AKARCA Mehmet BEYKAYA Abdullah ÇAĞLAR |
| author_facet | Oktay TOMAR Gökhan AKARCA Mehmet BEYKAYA Abdullah ÇAĞLAR |
| author_sort | Oktay TOMAR |
| collection | DOAJ |
| description | In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging
materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the
samples were examined on the 2nd, 30th, 60th and 90th days of the storage period. Although the acidity values of cheese samples increased
during the storage period, the pH and water activity values decreased. Similarly, TAMB, TAPB, yeast/mold, lactic acid bacteria, lipolytic
bacteria, proteolytic bacteria, Lactococcus spp. and Pseudomonas spp. counts increased; however, the total coliform and Enterobacteriaceae
counts decreased. The probiotic culture counts added in cheese production also decreased during storage. Moreover, no Escherichia coli,
Staphylococcus aureus, Salmonella spp., Listeria spp. and Brucella spp. development was determined in the samples. |
| first_indexed | 2024-03-13T04:38:09Z |
| format | Article |
| id | doaj.art-3b6c7435cfbd4f649945a43ba8e74443 |
| institution | Directory Open Access Journal |
| issn | 1309-2251 |
| language | English |
| last_indexed | 2024-03-13T04:38:09Z |
| publishDate | 2018-06-01 |
| publisher | Kafkas University, Faculty of Veterinary Medicine |
| record_format | Article |
| series | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| spelling | doaj.art-3b6c7435cfbd4f649945a43ba8e744432023-06-19T06:41:21ZengKafkas University, Faculty of Veterinary MedicineKafkas Universitesi Veteriner Fakültesi Dergisi1309-22512018-06-0124564765410.9775/kvfd.2018.195962385Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging materialOktay TOMAR0Gökhan AKARCA1Mehmet BEYKAYA2Abdullah ÇAĞLAR3Food Engineering Department, Faculty of Engineering, Afyon Kocatepe University, TR-03200 Afyonkarahisar - TURKEYFood Engineering Department, Faculty of Engineering, Afyon Kocatepe University, TR-03200 Afyonkarahisar - TURKEYFood Engineering Department, Graduate School of Natural and Applied Science, Afyon Kocatepe University, TR-03200 Afyonkarahisar - TURKEYFood Engineering Department, Faculty of Engineering, Afyon Kocatepe University, TR-03200 Afyonkarahisar - TURKEYIn this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the samples were examined on the 2nd, 30th, 60th and 90th days of the storage period. Although the acidity values of cheese samples increased during the storage period, the pH and water activity values decreased. Similarly, TAMB, TAPB, yeast/mold, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, Lactococcus spp. and Pseudomonas spp. counts increased; however, the total coliform and Enterobacteriaceae counts decreased. The probiotic culture counts added in cheese production also decreased during storage. Moreover, no Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria spp. and Brucella spp. development was determined in the samples.https://vetdergikafkas.org/pdf.php?id=2385erzincan tulum cheeseprobiotic bacteriaappendixsmall intestinequality criteria |
| spellingShingle | Oktay TOMAR Gökhan AKARCA Mehmet BEYKAYA Abdullah ÇAĞLAR Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material Kafkas Universitesi Veteriner Fakültesi Dergisi erzincan tulum cheese probiotic bacteria appendix small intestine quality criteria |
| title | Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| title_full | Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| title_fullStr | Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| title_full_unstemmed | Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| title_short | Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| title_sort | some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material |
| topic | erzincan tulum cheese probiotic bacteria appendix small intestine quality criteria |
| url | https://vetdergikafkas.org/pdf.php?id=2385 |
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