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This page is a summary of: Microbiological and physicochemical properties of farm bulk tank milk and antimicrobial resistance of its dominant bacteria, Journal of Food Safety, October 2022, Wiley,
DOI: 10.1111/jfs.13022.
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Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and its Processed and Analogue Types
ABSTRACT The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, b-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, d-decalactone and g-dodecalactone were some of the characteristic aroma-active compounds. kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers. Keywords: Analogue; Kasar and processed cheeses; Flavor; Sensory
Mold Flora of Traditional Cheeses Produced in Turkey
Abstract In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, Central and Eastern Anatolia regions. Molds that grow spontaneously in cheeses could create public health risk because of their secondary metabolites. Penicillium spp. are the most isolated mold from these cheeses and Penicillium roqueforti is determined as the dominant species. Furthermore, Aspergillus, Alternaria, Mucor, Geotrichum, Cladosporium species have been isolated. It is very important to control the ripening conditions and starter strain selection since some strains were reported as mycotoxin producers. In this review, it has been tried to give general information about traditional production of mold-ripened cheese in Turkey and the mold flora found in traditional cheeses. In addition, public health risk of these cheeses is reported.
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