Hayvan Bilimi ve Ürünleri Dergisi

Yazarlar: Özgür ERCEYES, Metin YILDIRIM, Zeliha YILDIRIM

Konular:Mühendislik, Ziraat

Anahtar Kelimeler:Tulum cheese,Total carbonyl compound,Chemical and microbiological properties

Özet: In this study, total carbonyl compounds, some chemical and microbiological properties of Tulum cheese were determined. Following results were obtained: titratable acidity 1.26%, pH 4.80, total solids 53.84%, fat 29.1%; salt 3.15%; total nitrogen 3.449%; water soluble nitrogen 0.708%; ripening index 20.5%; total carbonyl compounds 317.4 ppm; total bacteria 8,3×105 cfu/g, coliform 2,1×103 cfu/g, and yeast and mold counts 8,2×105 cfu/g. Staphylococcus species were lower than limit of detection (<10 cfu/g). Odor, taste, color and texture scores (full score 5) were 3.9, 3.7, 3.9 and 3.6, respectively. The results of regression analysis showed that there was no linear correlation between the total carbonyl compound content and taste-odor scores of Tulum cheese. Additionally, no linear correlation between the total carbonyl compounds and ripening index was observed.

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