Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

The effect of sumac extract and BHT (butylated hydroxytoluene) addition on the quality (pH, colour, biogenic amine, TBARS values and sensory attributes) of sucuk (Turkish dry‐fermented sausage) were investigated during the ripening period. Addition of BHT decreased the TBARS value by about 23.7%, whereas sumac extract decreased it by 42.0%. Sumac extract decreased (P < 0.05) putrescine formation more than BHT addition. However, no significant difference (P > 0.05) was observed in histamine formation for both the sumac extract and BHT‐added recipe. The highest tyramine concentration was observed in a control recipe (R1) prepared without any antioxidants, and the lowest was in the sumac extract‐added recipe (R3) with mean values of about 96.62 and 63.17 mg kg^?1, respectively. The control recipe (R1) was found to be the worst (P < 0.05) sample with respect to overall sensory quality and addition of either sumac extract or BHT increased (P < 0.05) the overall sensory quality of sucuk. The pH and colour attributes of sucuk were not significantly different (P > 0.05) between the addition of sumac extract and BHT. This study demonstrated that sumac extract had more effect on the quality of sucuk during the ripening period, hence it could be easily utilised in sucuk to enhance quality. Copyright © 2006 Society of Chemical Industry     

Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

The effects of nitrate/nitrite on the microbial and chemical properties and sensory quality of Turkish‐style sausage (sucuk) were investigated during 15 days of ripening and 45 days of storage. Aerobic plate count, mould and yeast count, pH, 2‐thiobarbituric acid value, residual nitrite level, nitrosomyoglobin conversion and sensory characteristics (flavour, colour and cutting scores) were monitored. Aerobic plate count increased (P < 0.05) during the first 8 days of ripening and decreased (P < 0.05) during further ripening and storage. Mould and yeast count increased (P < 0.05) during the first 4 days of ripening and decreased (P < 0.05) during further ripening and storage. Overall sensory quality increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Increasing the nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality. During the first 4 days of ripening, the pH of all sausages decreased (P < 0.05) from 5.98 to 4.53–4.81, owing to the action of lactic acid bacteria. Residual nitrite level decreased (P < 0.05) sharply during the first 8 days of ripening, from 150 to about 2 mg kg^?1 in sausage samples B3 (prepared with 150 mg kg^?1 nitrite, 300 mg kg^?1 nitrate and starter culture) and from 75 to about 1 mg kg^?1 in samples B2 (prepared with 75 mg kg^?1 nitrite, 150 mg kg^?1 nitrate and starter culture). The conversion of haem pigments to nitrosomyoglobin increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Copyright © 2004 Society of Chemical Industry     

Development of a bulgur‐like product using extrusion cooking

In this study we (1) developed a new bulgur‐like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end‐product after cooking. Durum wheat was processed in a laboratory‐scale co‐rotating twin‐screw extruder with different levels of moisture content of the feed (367, 417 and 455 g kg^?1), screw speed (150 and 200 rpm) and feed rate (2.4 and 2.9 kg h^?1) to develop the bulgur‐like product. The effects of extrusion conditions on system variables (die pressure and specific mechanical energy (SME)), physical properties (die swell and bulk density), pasting properties (peak, trough and final viscosities) and cooking and sensory properties of the bulgur‐like products were determined. The results indicated that increased feed moisture content resulted in significant decreases in the die pressure and SME values of the extruded durum wheat products. As the moisture content and screw speed increased, the changes in die swell values were not significant. The lowest die swell and highest bulk density values were obtained at the highest feed moisture content. The extrusion variables also affected the pasting properties of the extrudates. Significant increases in each of the pasting properties occurred when the moisture content of the feed was increased. Some of the sensory properties (bulkiness, firmness, stickiness and taste–aroma) improved significantly as the feed moisture content increased, indicating better quality. Increased feed moisture content significantly improved cooking quality as determined by a decrease in colorimetric test results. Extrusion seems to be promising for the production of dry, relatively inexpensive bulgur‐like products with acceptable sensory properties. © 2003 Society of Chemical Industry     

Biodiversity of Yeast Mycobiota in “Sucuk,” a Traditional Turkish Fermented Dry Sausage: Phenotypic and Genotypic Identification,Functional and Technological Properties

In this study, yeasts from Turkish fermented sucuks were identified and their functional and technological properties were evaluated. Two hundred fifty‐five yeast isolates were obtained from 35 different sucuk samples from different regions of Turkey. The yeast isolates were determined as genotypic using 2 different polymerase chain reaction (PCR) methods (rep‐PCR and RAPD‐PCR). Functional and technological properties of including proteolytic, lipolytic, and catalase activities, tolerance to NaCl and bile, as well as growing rates at different temperature and pH conditions selected yeast strains were also evaluated. Candida zeylanoides and Debaryomyces hansenii were dominant strains in sucuk samples. All C. zeylanoides and D. hansenii tested could grow at the condition of 15% NaCl and 0.3% bile salt. However, none of the strains were able to grow at 37 °C, even though catalase activity, weak proteolytic and lipolytic activities was still observed. D. hansenii were able to grow only at pH 3, while some of C. zeylanoides could grow at lower pH levels (pH 2). Three and 4 strains of C. zeylanoides showed β‐hemolysis activity and nitrate reduction ability to nitrite, respectively. D. hansenii did not have properties, which are β‐hemolysis, nitrate reduction, or hydrogen sulfide production. Overall, diverse yeast mycobiota present in Turkish fermented sucuk and their functional and technological properties were revealed with this study.     

Colour and textural attributes of sucuk during ripening

The sensory (flavour, colour, and ease of cutting scores), colour (Hunter L, a, b, YI, total colour difference, hue angle, chroma, and browning index values) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience) attributes of sucuk were followed during the ripening period. Colour scores increased (P<0.05) from score 4 to 6 during the first 3 days of the ripening period and then decreased (P<0.05). The lightness (L values), yellowness (b), and hue angle of sucuk decreased (P<0.05) during the ripening period. The major colour changes occurred between the 5th and 9th days of the ripening period. Pearson correlation test indicates that a positive relationship (P<0.01) exists between a-values and sensory colour scores. The overall sensory scores changed (P<0.05) in parallel to the flavour scores. Hardness, gumminess, and chewiness of sucuk increased (P<0.05) during the ripening period. Strong relationships (P<0.01) were found between hardness and cutting scores. Adhesiveness values of sucuk decreased significantly (P<0.05) about 10 times from -9.3 to -92.6 during the ripening period. Springiness and cohesiveness values decreased during the ripening period, but not significantly (P>0.05). Cutting scores were related (P<0.01) to gumminess (0.921) and chewiness (0.922) values but not to resilience (P>0.05). It was observed that most instrumental colour and textural attributes were in agreement with sensory attributes. These results indicated that instrumental methods could be easily adapted and can be used for evaluation of quality attributes of sucuk during the ripening period.     

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB‐12 probiotic strain and ripening period on the quality of dry‐cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, a_w, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g^?1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g^?1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half‐year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry‐cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB‐12 at both levels is a good potential starter for meat fermentation.     

The effect of par‐baking and frozen storage time on the quality of cup cake

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par‐baked at 175 °C for 15, 20 and 25 min, were stored at ?18 °C for 3, 6 and 9 months. After storage, par‐baked cakes were thawed and rebaked at 175 °C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full‐baked cakes were significantly affected by both par‐baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par‐baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par‐baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3‐month intermediate storage at ?18 °C and 20‐min initial baking time gave the best result among the cakes produced by using the two‐step baking procedure.     

Determination of optimum processing conditions for hot‐air roasting of hulled sesame seeds using response surface methodology

Sesame paste (tahin) is produced by milling hulled, roasted, sesame seeds. In this study, a hot‐air roasting process for the production of sesame paste was optimised by response surface methodology (RSM) over a range of air temperatures (120–180 °C) for various times (30–60 min). The colour parameters (L, a and b values), browning index (BI), hardness, fracturability and moisture content of the seeds were used as response parameters to develop predictive models and optimise the roasting process. Increases in roasting temperature and time caused increases in the a and b values and in the BI. The hardness and fracturability of seeds also decreased with increasing roasting temperature and time. The quadratic and linear models developed by RSM adequately described the changes in the colour values and textural parameters, respectively. The result of RSM analysis showed that all colour parameters and textural parameters should be used to monitor the roasting of sesame seeds in a hot‐air roaster. To obtain the desired colour and texture, the optimum roasting range for production of sesame paste was determined as 155–170 °C for 40–60 min. Copyright © 2006 Society of Chemical Industry     

Functional dry fermented sausages manufactured with high levels of n‐3 fatty acids: nutritional benefits and evaluation of oxidation

Dry fermented sausages including fish oil extracts rich in n‐3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg^?1 and 10.7 g kg^?1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n‐6/n‐3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g^?1 fat) leading to similar percentages of oxidation. 7‐Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n‐3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industry     

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

This study was carried out for the characterization and discrimination of the indigenous Gram positive, catalase‐positive cocci (GCC) population in sucuk, a traditional Turkish dry‐fermented sausage. Sucuk samples, produced by the traditional method without starter culture were collected from 8 local producers in Kayseri/Turkey and a total of 116 GCC isolates were identified by using different molecular techniques. Two different molecular fingerprinting methods; namely, randomly amplified polymorphic DNA‐PCR (RAPD‐PCR) and repetitive extragenic palindrome‐PCR (rep‐PCR), were used for the clustering of isolates and identification at species level was carried out by full length sequencing of 16S rDNA. Combining the results obtained from molecular fingerprinting and 16S rDNA sequencing showed that the dominant GCC species isolated from the sucuk samples was Staphylococcus saprophyticus followed by Staphylococcus succinus and Staphylococcus equorum belonging to the Staphylococcus genus. Real‐time PCR DNA melting curve analysis and high‐resolution melting (HRM) analysis targeting the V1 + V3 regions of 16S rDNA were also applied for the discrimination of isolates belonging to different species. It was observed statistically different Tm values and species‐specific HRM profiles for all except 2 species (S. saprophyticus and Staphylococcus xylosus) that have high 16S rDNA sequence similarity. The combination of rep‐PCR and/or PCR‐RAPD with 16S rRNA gene sequencing was an efficient approach for the characterization and identification of the GCC population in spontaneously fermented sucuk. On the other hand, intercalating dye assays were found to be a simple and very promising technique for the differentiation of the GCC population at species level.     

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced ‘sucuk’ produced using probiotics culture

The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N₂ + 50% CO₂ or 100% CO₂), storage temperature (4 and 10 °C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage ‘sucuk’, which has a long storage time at low temperatures, was investigated. Probiotic‐added samples showed a significant reduction in the thiobarbituric acid‐reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (<2.00 CFU g⁻¹) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N₂ + 50% CO₂. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). Copyright © 2005 Society of Chemical Industry     

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product

This work is aimed at: (i) analysing the extracts obtained from canning by‐products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC‐ESI‐MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 μmol Trolox equivalents L^?1) and the highest levels of luteolin‐7‐O‐rutinoside, luteolin‐7‐O‐glucoside and apigenin‐7‐O‐rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P < 0.05) phenolic compounds and antioxidant activity (500 mg gallic acid kg^?1 and 1324 μmol Trolox kg^?1, respectively) than control pasta (306 mg gallic acid kg^?1 and 886 μmol Trolox kg^?1, respectively). The extract increased (P < 0.05) pasta brownness (from 19.93 to 23.34), and decreased yellowness (from 27.11 to 23.09), but did not alter textural and cooking parameters. So, pasta was a good vehicle to increase the antioxidant dietary intake.     

The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

The effects of orange fiber and fat levels on the physical, chemical and microbiological properties of sucuk (Turkish dry-fermented sausage) were investigated. Different levels of orange fiber (0, 2 and 4%) were added to sucuk batters with different levels of fat (10, 15 and 20%). Sucuk samples were analyzed during ripening. Lactic acid bacteria, Micrococcus/Staphylococcus and pH value were effected very significantly by orange fiber. Orange fiber caused a decrease in residual nitrite levels and an increase in the TBARS values. L^∗ and b^∗ values of sucuk samples increased with the use of fiber. Fiber use also decreased the cooking loss. No statistically significant difference was found between control and 2% fiber groups in terms of texture, color, odor taste and general acceptability scores. While fat levels had significant effects on cooking loss, taste and L^∗ values, ripening time effected all analyzed parameters.     

Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite

BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg^?1) and nisin (0, 250, and 500 mg kg^?1) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. Copyright © 2010 Society of Chemical Industry     

Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage "Sucuk"

ABSTRACT:  The effect of starter culture, containing the strains Lactobacillus plantarum GM77 and Staphylococcus xylosus GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, Micrococcus/Staphylococcus , Enterobacteriaceae) and physicochemical (pH, a_w, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography-mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, Micrococcus/Staphylococcus counts, and pH and a_w values ( P  < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture ( P  < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.     

The isolation and properties of a concentrated red‐purple betacyanin food colourant from Opuntia stricta fruits

A red‐purple food colourant from Opuntia stricta fruits was obtained and studied. Four steps were involved in its isolation: washing, extraction, centrifugation and concentration. Ethanol:water 60:40 (v/v) was selected as the optimum extraction solvent to reduce the viscosity caused by the presence of mucilage and pectins. The resulting 40‐fold concentrated extract had a high colour strength (3.9, OD 535 nm, 1% v/v sol), a high betanin concentration (4.7 g L⁻¹) and low viscosity (59.0 cP). It also showed high stability (t_1/2 = 236.6 d, 4 °C) mainly due to its low pH (3.4) and low water content (571 g kg⁻¹). These characteristics were in the same range as shown by three commercially available liquid concentrated colourants studied (red beet, red carrot and red grape skin). The colour parameters of this concentrated extract of Opuntia stricta were compared with those of commercial red colourants (red beet, red carrot, red grape skin, cochineal, elderberry, hibiscus and red cabbage). CIELAB values of Opuntia stricta (1.5 mL L⁻¹) were L* = 69.8, a* = 59.7 and b* = −23.5. Opuntia stricta presented a vivid red‐purple colour which was distinguishable from the colours shown by the other natural red food colourants. Copyright © 2005 Society of Chemical Industry     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

Effects of dietary humate supplementation to broilers on performance,slaughter, carcass and meat colour

BACKGROUND: This experiment was designed to examine the effect of dietary humate supplementation primarily on pH and colour parameters of carcasses, breast fillets and drumsticks and, secondarily on performance and carcass characteristics in broilers. RESULTS: A total of 240 male broiler chicks (Ross‐308) were randomly allocated to four dietary treatments varying in supplemental humate level (0, 0.1, 0.2 and 0.3% for H₀, H₁, H₂ and H₃). Dietary humate supplementation did not affect performance traits and slaughter, hot carcass weights and yields. Carcass‐related variables (pH, L*, a*, b*, H* and C*) were responsive to the dietary treatments. The L*, a*, b*, and C* values for drumstick muscles were higher than those for breast muscles. Except for the L* value, meat colour parameters changed due to packaging. The a* value was higher and b* value was lower for vacuum packaged breast and drumsticks than for those aerobic packaged. Storage period affected colour parameters; while L*, b*, H* and C* values were higher for drumstick skin than for drumstick meat; the a* value was greater in drumstick meat than in skin. CONCLUSION: pH and colour parameters of carcasses, breast fillets and drumsticks of broilers were improved by dietary humate supplementation. However, responses of broiler performance and slaughter and carcass characteristics were minimal. Copyright © 2008 Society of Chemical Industry     

The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese

The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ripening. Colour L, a and b values of Kulek cheeses were determined for both interior and surface. The values for cheese R were 82.4 and 74.5 for L, ?5.2 and ?5.5 for a, 31.0 and 34.7 for b interior and surface respectively. The equivalents for RS cheese were 82.8 and 75.7 for L, ?4.8 and ?5.0 for a, 31.0 and 34.0 for b. The values for HS cheese were 88.9 and 88.4 for L and ?3.3 and ?3.3 for a, 22.8 and 24.2 for b. L values (lightness) were the highest in cheeses made from heated milk while b and negative a values were the highest in cheeses made from raw milk. Aroma scores of raw and heat‐treated milk cheeses made with starter were not significantly different. The panelists scored cheeses made from raw milk without starter as the best in body and texture.