Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening |
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Authors: | Zübeyde Öner Aynur Gül Karahan |
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Affiliation: | Department of Food Engineering, Faculty of Agriculture, Süleyman Demirel University, Isparta 32260, Turkey |
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Abstract: | Changes in the physico-chemical and microbiological properties of artisanal Turkish White cheese were studied throughout 105 days of ripening. Total solid, fat in solid, titratable acidity, pH, salt in total solid, total nitrogen, water-soluble nitrogen, ripening index, amino acids and biogenic amines were determined. Also, the counts of lactic acid bacteria, yeast, moulds and coliforms were done. Biogenic amines in cheeses were tyramine, histamine and phenyletylamine while tryptamine was the only detected at the beginning of maturation at the low concentration. Tyramine content increased during ripening reaching, 12.36 mg/kg at 75 days. A significant correlation could not be found (P>0.05) between microorganisms and biogenic amines. Data points represent averages of three experiments. |
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Keywords: | White cheese Biogenic amine Microorganisms Chemical properties |
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