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Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening
Author(s) -
CAMBAZTEPE FERDA,
CAKMAKCI SONGUL,
DAGDEMIR ELIF
Publication year - 2009
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.1471-0307.2009.00536.x
Subject(s) - ripening , salting , food science , dry matter , brine , chemistry , cheese ripening , sensory analysis , cheesemaking , titratable acid , botany , biology , organic chemistry
The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water‐soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry‐salting cheeses compared to the other samples on the 90th day of ripening.