| Autor: |
Ersin CELEM, Omer CELIK, Zekai TARAKCI |
| Jazyk: |
Bulgarian<br />Czech<br />English<br />Croatian<br />Hungarian<br />Polish<br />Slovak |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
Journal of Central European Agriculture, Vol 19, Iss 2, Pp 335-348 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
1332-9049 |
| DOI: |
10.5513/JCEA01/19.2.2155 |
| Popis: |
Çökelek is a type of cheese produced via heating of skimmed buttermilk containing low- or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie. The present study evaluated some of the characteristics of fresh and skin-ripened Çökelek cheeses available in the Turkish market including compositional, microbiological, electrophoretic and colourimetric properties. The higher contents of total solids, salt and ash in the skin-ripened Çökelek were found to be the main compositional differences. None of the Çökelek samples contained Escherichia coli, coliforms, and fecal coliforms while the yeast and mould counts were 7.3 and 8.2 log cfu/g for fresh and ripened Çökelek samples, respectively. In terms of nitrogen fractions, there was no big difference determined between fresh and ripened samples suggesting that ripening did not affect proteolysis rates of Çökelek considerably. The ripened samples had lower brightness values (L*) while redness (a*) and yellowness (b*) values were higher compared to the fresh ones. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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