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Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method
Author(s) -
CEYLAN ZİYA GÖKALP,
ÇAǦLAR ABDULLAH,
ÇAKMAKÇI SONGÜL
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00326.x
Subject(s) - starter , food science , streptococcus thermophilus , pasteurization , ripening , lactobacillus , mathematics , chemistry , fermentation
The purpose of this research was to investigate an alternative way to manufacture Erzincan tulum cheese in order to shorten production time and improve food safety. By adding 0.5% starter culture ( Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus cultures at a 1 : 1 ratio) to pasteurized ewe's milk (65°C for 30 min), the required time for manufacturing Erzincan tulum cheese was shortened from the traditional 10–12 days to 2 days. The cheeses manufactured with the modified method were ripened in three different packaging materials: goatskin, plastic, and ceramic. Physicochemical, microbiological, and sensory properties of the Erzincan tulum cheese were obtained during the ripening period at intervals of 2, 30, 60, and 90 days, and compared with those properties of samples manufactured by the traditional method. Significant microbiological and physicochemical differences were found between the modified samples and the traditional samples ( P < 0.01). However, the modified samples and the traditional samples were statistically similar in sensory properties to the exception of the modified sample packaged in plastic.