Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

Acta Alimentaria

Volumn 31, Issue 4, 2002, Pages 319-326

  Atasever, M ^a   Ceylan, Z G ^a   Alisarli, M ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Microorganisms; Properties; Quality; Turkish white cheese

Indexed keywords

FAT; LACTIC ACID; SODIUM CHLORIDE;

ACIDITY; ARTICLE; ASH; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM; CHEESE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; LACTOBACILLUS; MESOPHYLL; MICROBIOLOGY; MICROFLORA; NONHUMAN; PH; SENSATION;

BACTERIA (MICROORGANISMS); FRAXINUS; LACTOBACILLUS;

EID: 0036896181     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.31.2002.4.2     Document Type: Article

References (26)

1. Atasever, M. (1995): Civil Peynirinin Uretiminde Farkli Asitlikteki Sutlerin Kullanimi ile Tuzlama Tekniklerinin Kaliteye Etkisi Uzerine Arastirmalar. (Studies on the Effects of Salting Techniques and Different Acidity Values of Milk Used in Civil Cheese Production.) Thesis, Selçuk Univ. Saǧlik Bil. Enst., Konya, 84 pages.
2. Atasever, M., Ucar, G., Keles, A. & Kose, Z. (1999): Beyaz peynir uretiminde sivi duman uygulamalari. (Using of liquid smoke in Turkish white cheese production.) S.U. Vet. Bil. Derg., 15 (1), 63-70.
3. Banwart, G. J. (1979): Basic Food Microbiology. Avi. Publ. Co., Westport, CN, 781 pages.
4. Bodyfelt, F. W., Toias, J. & Trout, G. M. (1988): The Sensory Evaluation of Dairy Products. AVI, Westport, pp 300-376.
5. Celik, C. (1981): Cesitli Starter Kulturleri Kullanarak Salamura Beyaz Peynirin Standardizasyonu Uzerine Calismalar. (Use of Some Starter Cultures in White Pickled Cheese Production.) The scientific and technical research council of Turkey, VHAG No: 488.
6. Davis, J. G. (1976): Cheese Manufacturing Methods. Vol. III., Churchill Livingstone, London, 876 pages.
7. Del Pozo, B. F., Gaya, P. Medina, M., Rodriquez-Marin, M. A. & Numez, M. (1988): Changes in the microflora of La Serana ewe's milk cheese during ripening. J. Dairy Res., 55, 449-455.
8. Duzgunes, O., Kesici, T., Kavuncu, O. & Gurbuz, F. (1987): Istatistik Metotlari-II. (Statistical Methods-II.) A.U. Zir. Fak. Yay. 2021, Ankara, 381 pages.
9. Economides, S., Georghiades, E. & Mavrogenis, A. P. (1987): The effect of different milks on the yield and chemical composition of halloumi cheese. Agr. Res. Inst. Ministry of Agr. And Natural Resources, Technical Bulletin 90, Cyprus.
10. El-Soda, M. A. I. (1977): Studies on Provolone cheese. J. Dairy Sci., 29 (2), 88-94.
11. Fatichenti, F., Deiana, P., Farris, G. A. & Soggia, G. (1979): Etudes microbiologiques sur le lait et le fromage de chevre en Sardigne. Note II: Streptocoques, lactobacilles et leuconostoc. Le Lait, 587, 387-400.
12. Insalata, N. F., Witzeman, J. S. & Sunga, F. C. A. (1969): Faecal streptococci in industrially processed foods. Fd Technol., 23, 1316-1318.
13. International Dairy Federation (1970): Determination of Dry Matter in Whey Cheese. Standard 58, International Dairy Federation, Brussels.
14. International Dairy Federation (1984): Milk and Milk Products. Preparation of Test Samples and Dilutions for Microbiological Examination. Standard 122, International Dairy Federation, Brussels.
15. International Dairy Federation (1988): Determination of the Salt Content. Standard 12B, International Dairy Federation, Brussels.
16. International Dairy Federation (1989): Determination of pH. Standard 115A, International Dairy Federation, Brussels.
17. Harrigan, W. F. & Mc Cance, M. E. (1976): Laboratory Methods in Food and Dairy Microbiology. Revised ed., Academic Press, London, 451 pages.
18. Karakus, M. & Alperden, I. (1992): Beyaz peynirin olgunlasma suresince mikrobiyolojik ve kimyasal ozelliklerindeki degismeler. (Changes in the microbiological and chemical properties of Turkish white cheese production.) Gida Sanayii, 6 (2), 34-47.
19. Marshall, R. T. (1992): Standard Methods for the Examination of Dairy Products. 16th Ed., APHA, 1015, Washington, 547 pages.
20. Ozalp, E., Kaymaz, S., Yucel, A. & Akgun, S. (1979): Inek sutu ile yapilan salamura beyaz peynirlerde hijyen indeksi bazi mikroorganizmalar uzerinde arastirma. (Some hygenic microorganisms in white cheese produced from cow's milk.) A.U. Vet. Fak. Derg., 26 (3,4), 277-286.
21. Tayar, M. (1995): Beyaz peynirlerin olgunlasmasi suresince kimyasal ve mikrobiyolojik ozelliklerindeki deǧismeler. (Changes in the microbiological and chemical properties of Turkish white cheese production.) Gida, 20 (2), 97-101.
22. Tekinsen, O. C., Atasever, M. & Keles, A. (1997): Sut urunleri uretimi ve kontrolu. (Production and control of dairy production.) Selcuk University Press, Konya, 87 pages.
23. Turantas, F., Unluturk, A. & Goktan, D. (1989): Microbiological and compositional status of Turkish white cheese Int. J. Fd Microbiol., 8, 19-24.
24. Turkish Standard (1974): Beyaz Peynir. [(Turkish) White cheese]. Ankara, TS No: 591.
25. Tzanetakis, E. L. & Tzanetakis, N. (1992): Microbiological study of white-brined cheese made from raw goat milk. Fd Microbiol., 9, 13-19.
26. Westall, S. & Filtenborg, O. (1998): Yeast occurrence in Danish Feta cheese. Fd Microbiol., 15, 215-222.