Effects of starter culture types and different temperatures treatments on physicochemical, microbiological and sensory characteristics, and fattty acid compositions of Çökelek cheese made from goat milk Keçi sütünden üretilen Çökelek peynirinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri ile yaǧ asidi kompozisyonu üzerine, laktik starter kültür tipi ve farklı sıcaklık uygulamanın etkisi

Şimşek B., Sağdıç O.

Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.18, sa.2, ss.177-183, 2012 (SCI-Expanded, Scopus, TRDizin) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 2
  • Basım Tarihi: 2012
  • Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.177-183
  • Anahtar Kelimeler: Çökelek cheese, Goat milk, Lactobacillus helveticus, Yogurt starter cultures
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Çökelek cheese produced with heated, filtrated and salted yogurt is a traditional cheese belong to Turkey. In this study, Çökelek cheeses were produced from the coagulums prepared by using cultures including Lactobacillus helveticus, yogurt culture or the mixture of Lb. helveticus and yogurt cultures (1:1). The Çökelek cheeses produced with the cultures were prepared after heating of the coagulums at two different temperatures, 85oC or 95oC for 30 min. The produced Çökelek cheeses were stored at 4oC for 45 days. Therefore, in the Çökelek cheese production, using of Lb. helveticus (as a single or mix with yogurt starter cultures) as starter culture and heating at 85oC may be proposed.