The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar cheese during ripening

International Journal of Dairy Technology

Volumn 60, Issue 4, 2007, Pages 245-252

  Sert, Durmuş ^a   Ayar, Ahmet ^a   Akin, Nihat ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Chemical composition; Ka ar cheese; Microbiological count; Organoleptic properties; Ripening; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 35349020943     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00339.x     Document Type: Article

References (29)

1. Akin N (2002) Proteolysis from starter bacteria in cheese during ripening. 7th. ed., Ankara, Turkey : Food Congress.
2. Akin N (2006) Metabolic pathways for the production of flavour compounds in cheeses during ripening: I I,-lypolysis and proteolysis. Akademik Gida 4 19 25.
3. Akyuz N (1978) Studies on the effect of heating, starter culture and packaging on the quality of Kaşar cheese and its aroma and flavour. Doctoral Thesis, Erzurum, Turkey : Agriculture Faculty, Ataturk University.
4. Anonymous (1999) Kaşar Cheese Standard. TS 3272. Ankara : Turkish Standards Institute.
5. Ayar A (1991) The suitability to codex and standard of Kaşar cheeses consumed in Trabzon, Turkey. Master Thesis, Samsun, Türkey : Ondokuz Mayis University.
6. Babel F J (1977) Antibiosis by lactic acid bacteria. Journal of Dairy Science 60 815 821.
7. Bodyfelt F W, Tobias J Trout G M (1988) The Sensory Evaluation of Dairy Products, p 598. London : Van. Nostrand Reinhold.
8. Byrne R D Bishop J R (1998) Control of Microorganisms in Dairy Processing Dairy Product Safety Systems, pp 405 430. Marth E Steele J eds. Applied Dairy Microbiology. New York : Marcel Dekker, Inc.
9. Çetinkaya A, Yaman H, Elmali M Karadaǧoǧlu G (2003) A preliminary study of Kashar cheese and its organoleptic qualities matured in bee wax. Internet Journal of Food Safety 6 1 4.
10. Fox P F, Guinee T P, Cogan T M McSweeney P L H (2000) Fundamentals of Cheese Science. Gaithersburg, MD Aspen Publishers, Inc.
11. Gobbetti M, Morea M, Baruzzi F, Corbo M R, Matarante A, Considine T, Di Cagno R, Guinee T Fox B F (2002) Microbiological, compositional, biochemical and textural characterization of caciocavallo pugliese cheese during ripening. International Dairy Journal 12 511 523.
12. Gripon J C, Desmazeaud M J, Et Le Baes D Bergere J H (1975) Role des micro-organismes et des enzymes du cours de la maturation. Le Lait 548 502 516.
13. Güven M, Konar A Akin M S (1997) Effect of different packing materials and ripening periods on the proteolysis level of Edam cheese. Journal of Agricultural Faculty Cukurova University 4 1 10.
14. Halkman K Halkman Z (1991) Studies on the different combinations of Kashar cheese starter cultures. Gida 16 99 105.
15. International Dairy Federation (IDF 1992) Milk and milk products. Preparation of test samples and dilutions for microbiological examination. IDF Standard, 122B, Brussels, Belgium.
16. Johnson E A, Nelson J H Johnson M (1990) Microbiological safety of cheese made from heat-treated milk. Part II. Microbiology. Journal of Food Protection 53 519 540.
17. Kurultay Ş (1993) A research on Kaşar cheeses made from raw and pasteurized milks with different culture combinations. Doctoral Thesis, Tekirdaǧ, Turkey : Trakya University, Tekirdaǧ Agricultural Faculty.
18. Law J Haandrikman A (1997) Proteolytic enzymes of lactic acid bacteria. International Dairy Journal 7 1 11.
19. Metin M Öztürk G F (1991) The production of vacuum packaged Kaşar cheese in Turkey. 2. National Milk and Milk Products Symposium 'Cheese with All Ways' 12-13 June, Tekirdaǧ, Turkey.
20. Minitab (1991) Minitab Reference Manual (Release 7 1). State Coll. PS 16801 USA : Minitab Inc.
21. Nielsen S S (2002) Plasmin system and microbial proteases in milk: characteristics, roles, and relationship. Journal of Agricultural and Food Chemistry 50 6628 6634.
22. Olarte C, Sanz S, Gonzalez-Fandos E Torre P (2000) The effect of a commercial starter culture addition on the ripening of an Artisanal goat's cheese (Cameros cheese). Journal of Applied Microbiology 88 421 429.
23. Poullet B, Huertas M, Sa'nchez A, Ca'ceres P Larriba G (1991) Microbial study of Casar de Ca'ceres cheese throughout ripening. Journal of Dairy Research 58 231 238.
24. Soyutemiz E, Anar S Cetinkaya F (2000) Investigation on the microbiological and chemical changes of Kashar cheese at production stages. Journal of Faculty of Veterinary Medicine 19 87 92.
25. Tavaci M (1997) A research on variously herbs added and vacuum packaged Kaşar Cheeses. Master Thesis, Tekirdaǧ, Turkey : Trakya University, Food Engineering, Department.
26. Tornadijo M E, Fresno J M, Bernardo A, Marti'n R Carballo J (1995) Microbiological changes throughout the manufacturing and ripening of Spanish goat's raw milk cheese (Armada variety). Lait 75 551 570.
27. Üçüncü M (2004) Milk Technology. 1.Part, Milk Composition and Technology. Bornova, İzmir, Turkey : Ege Üniversitesi Basimevi.
28. Wilkinson M G (1995) General Aspects. In : Cheese - Chemistry, Physics and Microbiology, 2nd edn, Vol. 1, pp 523 555. Fox P F ed. London : Chapman & Hall.
29. Yaygin H Dabiri K (1989) The researches on properties of Kaşar cheeses made from cow, goat and ewe milks, ripened at different temperatures. Ege University Agricultural Faculty Journal 26 333 345.