The purpose of this study was to determine the effects of fungal lipase from Mucor miehei and a bacterial neutral protease from Bacillus subtilis alone and combined with a starter culture on ripening properties of traditional Turkish Mihalic cheese. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. The obtained results pointed out that the gross compositions of the cheeses were changed by the type of enzymes and ripening time (P < 0.01). The acid degree value (ADV) of all cheeses showed a linear increase with ripening. The highest lipolysis rate was noted in lipase‐added cheese batch (as 5.56 ADV) with highest γ‐CN ratio and β‐CN degradation. At the end of ripening time, it was observed that αs‐CN ratios decreased in starter‐added (Cult), starter + protease–added (Cult + Prot), and protease‐added (Prot) cheese batches. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. Protease‐added cheeses, which were characterized by bitterness and crumbly textural properties owing to the intense breakdown of β‐casein, scored lower than lipase‐added cheeses. It was determined that the use of mesophilic aromatic starter culture with lipase and protease could be used to accelerate ripening of Mihalic cheese made from pasteurised milk.

Abstract-In this study, the yoghurt and bio-yoghurt were produced using different commercial probiotic combinations of S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium ssp., L. lactis and L. casei. The samples were analyzed for microbiological, physico-chemical and sensorial properties at a 5-day interval during storage. Culture combinations and storage time significantly influenced some properties of the samples. While titratable acidity and lactic acid (%) increased, syneresis, pH, lactose and acetaldehyde decreased during storage. Changes in fat, ash, protein contents of yoghurt samples during storage period were not remarkable. Viable probiotic bacterial counts in all bio-yogurts were above 10 7 cfu g -1 at the end of storage except for C sample. Considering sensory properties of bio-yoghurt samples, the highest overall acceptabilities by panelists were obtained for C sample.Index Terms-Bio-yoghurt, probiotic culture.

In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 ± 1℃ were investigated. Amount of sorbic acid and potassium sorbate added to the brine and ripening time had a significant impact on dry matter, fat, salt, salt in dry matter, titratable acidity, protein, water soluble nitrogen and the concentration of preservatives in cheese (p<0.01).During ripening, preservative diffusion to cheese significantly affected total aerobic mesophilic bacteria, coliform bacteria, and yeastmould counts of cheese (p<0.01). Results indicated that sorbic acid and potassium sorbate could successfully be used as preservative agents in production of white cheese.