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https://doi.org/10.5513/JCEA01/19.2.2155

The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek

Ersin CELEM ; Food Technology, Department of Food Processing, Ulubey Vocational College, Ordu University, Ordu, Turkey
Omer Celik ; Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Turkey
Zekai Tarakci   ORCID icon orcid.org/0000-0002-3828-3232 ; Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Turkey

Puni tekst: engleski, pdf (465 KB) str. 335-348 preuzimanja: 268* citiraj
APA 6th Edition
CELEM, E., Celik, O. i Tarakci, Z. (2018). The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek. Journal of Central European Agriculture, 19 (2), 335-348. https://doi.org/10.5513/JCEA01/19.2.2155
MLA 8th Edition
CELEM, Ersin, et al. "The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek." Journal of Central European Agriculture, vol. 19, br. 2, 2018, str. 335-348. https://doi.org/10.5513/JCEA01/19.2.2155. Citirano 20.10.2021.
Chicago 17th Edition
CELEM, Ersin, Omer Celik i Zekai Tarakci. "The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek." Journal of Central European Agriculture 19, br. 2 (2018): 335-348. https://doi.org/10.5513/JCEA01/19.2.2155
Harvard
CELEM, E., Celik, O., i Tarakci, Z. (2018). 'The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek', Journal of Central European Agriculture, 19(2), str. 335-348. https://doi.org/10.5513/JCEA01/19.2.2155
Vancouver
CELEM E, Celik O, Tarakci Z. The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek. Journal of Central European Agriculture [Internet]. 2018 [pristupljeno 20.10.2021.];19(2):335-348. https://doi.org/10.5513/JCEA01/19.2.2155
IEEE
E. CELEM, O. Celik i Z. Tarakci, "The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek", Journal of Central European Agriculture, vol.19, br. 2, str. 335-348, 2018. [Online]. https://doi.org/10.5513/JCEA01/19.2.2155

Sažetak
Çökelek is a type of cheese produced via heating of skimmed uttermilk containing low-or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie. The present study evaluated some of the characteristics of fresh and skin-ripened Çökelek cheeses available in the Turkish market including compositional, microbiological, electrophoretic and colourimetric properties. The higher contents of total solids, salt and ash in the skin-ripened Çökelek were found to be the main compositional differences. None of the Çökelek samples contained Escherichia coli, coliforms, and fecal coliforms while the yeast and mould counts were 7.3 and 8.2 log cfu/g for fresh and ripened Çökelek samples, respectively. In terms of nitrogen fractions, there was no big difference determined between fresh and ripened samples suggesting that ripening did not affect proteolysis rates of Çökelek considerably. The ripened samples had lower brightness values (L*) while redness (a*) and yellowness (b*) values were higher compared to the fresh ones.

Ključne riječi
colour; Çökelek cheese; microbiological characteristics; proteolysis; ripening

Hrčak ID: 201704

URI
https://hrcak.srce.hr/201704

Posjeta: 511 *