Öksüz, OKurultay, SSimsek, O2024-06-122024-06-1220010026-3788https://hdl.handle.net/20.500.14551/19368In 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.eninfo:eu-repo/semantics/closedAccessBrevibacterium Linens (Kashar Cheese)Tilsit CheeseSmearMicrofloraEnzymologyBacteriaCultureFloraArticle5628285Q3WOS:0001670681000062-s2.0-0040968784N/A