Quality characteristics and shelf-i,fe of 'armola' cheese
Orşahin, Hande.

Quality characteristics and shelf-i,fe of 'armola' cheese

Orşahin, Hande.

Yazar Ek Girişi
Orşahin, Hande.

Yayın Bilgileri
[s.l.]: [s.n.], 2012.

Fiziksel Tanımlama
xi, 102 leaves.: ill. + 1 computer laser optical disc.

In this study, forty Armola cheese samples were collected from dairies located in Seferihisar, Ġzmir and their physicochemical, microbiological and sensorial quality characteristics were investigated. In addition, the lactic acid bacteria flora of cheese samples was identified using genotyping method (16S-rRNA gene sequencing). The average total solid, fat, and protein contents, pH value, titratable acidity, water activity and salt content of these samples were found as 37.26, 19.52, 10.87, 4.70, 0.95, 0.91, and 2.51, respectively. The average microbial counts were found as follows: Total aerobic mesophilic bacteria, 7.82; psychrotrophic bacteria, 6.98; coliform bacteria, 4.56; lactococci, 7.55; lactobacilli, 7.87; enterococci, 6.17; yeast 7.33; mold <1.00; Staphylococcus spp., 5.94; and Listeria spp., 2.94 cfu/g. The high microbial counts showed that most of these samples were produced in very poor hygienic conditions. As a result of the descriptive sensory analysis, dominant flavor were salty and sour as basic taste; however, creamy, cooked and whey tastes were as aromatics. According to genotyping identification results, the dominant bacteria were found as Enterococcus ratti, Enterococcus durans, Enterococcus hirae, Streptococcus lutetiensis, Streptococcus equines, Streptococcus luteciae, Lactobacillus paracasei subsp. tolerans, Lactobacillus casei subsp. casei, Lactobacillus zeae, and Lactobacillus paracasei subsp. paracasei. Due to the short shelf-life of Armola cheese, antimicrobials, Nisaplin®, Natamax®, and MicrogardTM 100, were also used alone or in combination to extend the shelf-life of the product. Microbiological, sensory, color and pH analyses were conducted during storage. Because of the inhibition effects on yeasts, Natamax® and its combinations were the most effective on extending the shelf-life.

Konu Başlığı
Cheese -- Microbiology.
Cheese -- Analysis.
Food -- Shelf-life dating.

Yazar Ek Girişi
Korel, Figen.

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Biotechnology and Bioengineering.

Tek Biçim Eser Adı
Thesis (Master)--İzmir Institute of Technology: Biotechnology and Bioengineering.
İzmir Institute of Technology: Biotechnology and Bioengineering--Thesis (Master).

Elektronik Erişim
Access to Electronic Versiyon.

LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT000982QR121 .O76 2012Tez Koleksiyonu