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- Title
Geleneksel Yöntem ile Üretilen Adıyaman Peynirinin Bazı Fizikokimyasal, Tekstürel ve Mikrobiyolojik Özellikleri.
- Authors
Gökçe, Özge; Bayana, Damla; Küçükçetin, Ahmet; Gürsoy, Oğuz
- Abstract
In the present study, 17 different traditional Adıyaman cow cheese samples were obtained from the local sale points in the province of Adıyaman (Turkey) for the determination of their physicochemical, textural, and microbiological properties. Dry matter, pH, salt, salt (in dry matter), acidity, fat, and fat (in dry matter) content values of cheese samples vary between 46.08-61.30%, 5.02-6.36, 2.40-15.50%, 4.52-25.29%, 0.51-1.61%, 12.14-22.21% and 25.02- 43.19%, respectively. On the other hand, L*, a*, and b* values varied between 85.93-92.86, 0.92-4.04, and 4.52- 32.89, respectively. Hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience values were between 464.35-5043.93 g, -21.49-(-0.09) g.s., 0.03-0.37, 0.05-0.08, 1.82-36.37, 0.03-0.06, respectively. Mineral contents of cheese samples were in the ranges of 1863-2562 mg/kg for phosphorus, 179-280 mg/kg for magnesium, 4098-6034 mg/kg for calcium, 4502-24548 mg/kg for sodium, 525.8-1273 mg/kg for potassium, 1.3-7.94 mg/kg for zinc and 1.06 to 32.34 mg/kg for iron. Saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids and CLA contents of Adıyaman cheeses were detected in the ranges of 69.74-76.75 g/100 g, 18.29-26.10 g/100 g, 0.64-4.26 g/100 g and 0.735-10.318 mg/g fat, respectively. Total aerobic mesophilic bacteria, lactobacilli, lactococci, and yeast-mold counts in cheese samples were determined in the ranges of 7.30-9.38, 5.70-9.28, 7.08- 9.38 and 6.30-8.18 (log cfu/g), respectively. As a result of this study, it was found that the physicochemical, microbiological, and textural properties of traditional Adıyaman cheeses varied in a wide range.
- Subjects
AEROBIC bacteria; IRON; POINT-of-sale systems; FATTY acids; LACTOCOCCUS; POTASSIUM
- Publication
Academic Food Journal / Akademik GIDA, 2022, Vol 20, Issue 4, p374
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.1224343