Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period

Çetinkaya, Asya; Öz, Fatih

doi:10.1590/fst.18218

Cited by 3 publications

(3 citation statements)

References 13 publications

(19 reference statements)

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“…There was a decrease in the percentage of chlorides at the end of the maturation (3.4-1.72), a situation that may be related to ash decrease. On the contrary, Çetinkaya and Fatih (2019) reported an increase in chlorides at the end of it. Lima et al (2008) compared the salt and moisture content and/or water activity in the maturation process, mentioning that there is an inverse relationship between these, a behavior not observed in this research.…”

Section: Resultsmentioning

confidence: 89%

Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

Oca-Flores

Cruz-Flores

Espinoza‐Ortega

2021

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Objective: To evaluate the changes in the main microorganisms groups and the physicochemical properties of Queso Molido (Ground Cheese) from the Central Mexican Highlands, during a 90 days maturation period. Methodology: The fat, protein, moisture, ash and chloride contents, acidity and pH were analyzed. Microbiological analyzes of total coliforms, lactic acid bacteria, yeasts and Staphylococcus were also assessed. An ANOVA and a principal component analysis were performed to analyze the effect maturation had on the physicochemical and microbiological characteristics. Results: Both the physicochemical and microbiological parameters showed significant differences (p < 0.05) during the evaluated maturation period. The protein concentration increased, fat and acidity at the end of maturation, along with the absence of coliform bacteria, a decrease in lactic acid bacteria (LAB) and a high concentration of Staphylococcus and yeasts. Limitations: It is necessary to evaluate these variables in other locations and similar production systems in other latitudes of the country. Conclusion: The maturation of Queso Molido does not improve its microbiological quality.

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Section: Resultsmentioning

confidence: 89%

Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

Oca-Flores

Cruz-Flores

Espinoza‐Ortega

2021

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“…These results are in disagreement with Kheir et al 30 who stated that lactic acid bacteria count decreased as the storage period progressed. The microbiological quality of Kars Gravyer, a traditional Turkish cheese, was determined during the ripening period and reported that total aerobic mesophilic bacteria, Lactobacillus and Lactococcus counts increased to a maximum at day 45, then decreased towards the end of the storage period, while coliform bacteria and yeast and mould counts were detected at the end, and acidity (% lactic acid) progressively increased towards the end 31 . The pH of cheese steadily decreased from 5.63±0.03 at day 1 to 2.92±0.03 at day 60.…”

Section: Resultsmentioning

confidence: 99%

Effect of preservation method on the microbiological characteristics of white cheese (Gibna bayda) during the storage period

2020

JCBSC

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The objective of the study was to determine the effect of preservation methods on the microbiological quality of white cheese (Gibna bayda) made by substituting the milk fat with corn oil during the storage period. Three batches were made: T1 (milk fat cheese, preserved in whey), T2 (corn oil cheese, preserved in whey), T3 (corn oil cheese, preserved without whey). The cheese was made from heated (63°C/30 min) milk to which salt (3% w/w) and rennet (1 tablet/50 L) were added. The cheese was preserved at 4°C for 60 days for microbiological examination and pH value at 1, 15, 30, and 60-day intervals. Results showed that cheese stored without whey was extremely contaminated with microorganisms compared to other cheeses (log 5.16, 5.24, 4.19, 3.57 and 3.89 cfu/gm for total viable Effect of preservation…… Abdulaziz Y. Al-Ghamdi et al.

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“…Plate count agar (PCA, Oxoid) for total aerobic bacteria, violet red bile agar (VRB, Difco) for coliform bacteria, and PDA (potato dextrose agar) for yeasts and molds were used. The conditions were: PCA for 48 h at 30 • C; VRB at 37 • C for 24-48 h; and PDA at 25 • C for 5 days [27].…”

Section: Microbiological Analysis Of the Investigated Cheese Samplesmentioning

confidence: 99%

Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

et al. 2022

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Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover, the ability of Bacillus polymyxa D05-1 to reduce levels of experimentally added biogenic amines during the manufacturing of Tallaga cheese was investigated. The obtained results revealed variations in the chemical composition between the investigated samples. Furthermore, many cheese samples contained high levels of BAs, including histamine, tyramine and putrescine. Domiati cheese had the highest levels of BAs, followed by Tallaga and Cheddar, whereas Ras cheese had the lowest levels. The existence of yeasts, molds, coliforms and the high levels of BAs in cheese samples indicate the unsanitary conditions in which they were made and stored. Furthermore, addition of B. polymyxa D05-1 during Tallaga cheese manufacturing resulted in a reduction in BA levels.

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Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period

Cited by 3 publications

References 13 publications

Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

Effect of preservation method on the microbiological characteristics of white cheese (Gibna bayda) during the storage period

Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

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