The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheese

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dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorÖksüz, O
dc.contributor.authorKurultay, S
dc.contributor.authorSimsek, O
dc.date.accessioned2024-06-12T10:55:17Z
dc.date.available2024-06-12T10:55:17Z
dc.date.issued2001
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this research Brevibacterium linens was inoculated to Kashar cheese with two different methods. Each group of fresh cheese was packed in plastic films (PA/PE) at 1 day intervals. During the storage period (1 month) changes in some physico-chemical, microbiological and sensory properties and colour intensities of the cheeses were examined. According to the results obtained, inoculation of Brevibacterum linens into the cheese milk or onto the cheese surface affected most of the physico-chemical properties such as dry matter, fat, water soluble nitrogen and titratable acidity significantly (p<0.01). Due to the high proteolytic and lipolytic activity of the Brevibacterium linens, the cheeses treated with this culture had the lowest organoleptic scores. At the end of the storage period a majority of the panellists noticed a fishy ammoniacal flavour in the cheeses inoculated with Brevibacterium linens. No significant changes in the development of the colour intensity of the cheeses were determined.en_US
dc.identifier.endpage85en_US
dc.identifier.issn0026-3788
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-0040968784en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage82en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19368
dc.identifier.volume56en_US
dc.identifier.wosWOS:000167068100006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVolkswirtschaftlicher Verlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBrevibacterium Linens (Kashar Cheese)en_US
dc.subjectTilsit Cheeseen_US
dc.subjectSmearen_US
dc.subjectMicrofloraen_US
dc.subjectEnzymologyen_US
dc.subjectBacteriaen_US
dc.subjectCultureen_US
dc.subjectFloraen_US
dc.titleThe effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheeseen_US
dc.typeArticleen_US

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