Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk

ŞİMŞEK B., SAĞDIÇ O.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.18, sa.2, ss.177-183, 2012 (SCI-Expanded) identifier 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
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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