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Determining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese

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dc.contributor.authorUrçar Gelen, Sevda
dc.contributor.authorAtasever, Mustafa
dc.contributor.authorKaynar, Özgür
dc.date.accessioned2026-01-04T21:01:05Z
dc.date.issued2024-10-15
dc.description.abstractIn the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determined with the SDS-Page Electrophoresis to determine proteolysis during the ripening period and with the High-Performance Thin Layer Chromatography (HPTLC) for lipolysis. Physical, chemical, and microbiological analyzes were made at 0, 15, 30, 45, 60, and 75 days of ripening during which the changes in the number of microbiologically total aerobic mesophilic bacteria (TAMB), Lactobacillus spp., Lactococcus spp., Pseudomonas spp., yeast-mold, lipolytic, and proteolytic bacteria were determined. In the present study, % lactic acid, pH, dry matter percentage, color parameters (L, a and b values) and water activity (aw) were analyzed during ripening and the changes during storage were defined. Lactobacillus spp., Lactococcus spp., TAMB, and proteolytic bacteria counts and % lactic acid ratios were higher in vacuum-packed Kashar cheeses. It was found that lipolysis and proteolysis were higher in cheese samples stored open during ripening.
dc.description.urihttps://doi.org/10.24925/turjaf.v12i10.1630-1634.6657
dc.description.urihttps://doaj.org/article/600b52450e2640f28a87dde4ba2e6b4c
dc.identifier.doi10.24925/turjaf.v12i10.1630-1634.6657
dc.identifier.eissn2148-127X
dc.identifier.endpage1634
dc.identifier.openairedoi_dedup___::d708e2b55b13d20539f8b15f57feae0c
dc.identifier.orcid0000-0002-1852-3614
dc.identifier.orcid0000-0002-1627-5565
dc.identifier.orcid0000-0002-2875-423x
dc.identifier.startpage1630
dc.identifier.urihttps://hdl.handle.net/20.500.12597/42189
dc.identifier.volume12
dc.publisherTurkish Science and Technology Publishing (TURSTEP)
dc.relation.ispartofTurkish Journal of Agriculture - Food Science and Technology
dc.rightsOPEN
dc.subjectsds-page
dc.subjectproteolysis
dc.subjectmaturation
dc.subjectS
dc.subjectAgriculture (General)
dc.subjecthptlc
dc.subjectAgriculture
dc.subjectkashar cheese
dc.subjectS1-972
dc.titleDetermining Some Chemical and Microbiological Changes in the Ripening Process of Kashar Cheese
dc.typeArticle
dspace.entity.typePublication
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