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    Effect of Production Method and Storage Temperature on Physicochemical, Biochemical, Microbiological and Sensory Properties of Katik Kes (Yoghurt-based Cheese)
    (Sidas Medya A.S., 2024) Aydogan, Hamiyet; Coskun, Hayri; Sarica, Ercan
    In this study, Katik Kes cheese samples produced by directly straining (method S) and heating & straining (method I) of yogurt were divided into two groups; the first group was stored at 4°C and the second group was stored at 24°C for 90 days. Changes in some physicochemical, biochemical and microbiological properties of the samples during storage were determined. The sensory evaluation of the samples was completed only at the end of storage. The result of the study showed that the production method influenced the dry matter, fat, protein, salt, and pH values of the Katik Kes samples (p<0.05). Storage temperature had no effect on dry matter, fat, and protein values (p>0.05) while it affected the salt, acidity and pH values (p<0.05). The proteolysis and lipolysis values of both samples was not influenced by production method; however, the highest proteolysis and lipolysis values were obtained from all the samples stored at 24°C. While the difference in production method and storage temperature did not change the water activity, Lactobacillus spp., mold and coliform counts, they changed the Streptococcus spp. and yeast numbers (p<0.05). On the other hand, the change in the counts of Lactobacillus spp., Streptococcus spp. and yeasts in Katik Kes samples during the storage period was found to be significant (p<0.05). Samples produced by the method S had higher L? values than the methods I. In terms of sensory properties, the samples produced by the method S and stored at 4°C were preferred the most. As a result, the samples produced by straining, salting and then drying (S method) of yogurt and stored at 4°C have emerged as the most suitable production and storage method for the production of Katik Kes cheeses. © 2024 Sidas Medya A.S.. All rights reserved.
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    Introducing a traditional dairy product Kes: Chemical, microbiological, and sensorial properties and fatty acid composition
    (Wfl Publ, 2009) Cakir, Ibrahim; Coskun, Hayri; Akoglu, Ilker T.; Isleyen, M. Fatih; Kiralan, Mustafa; Bayrak, Ali
    In this study, it was aimed to determine the chemical, biochemical, microbiological and sensorial characteristics and fatty acid composition of Kes, traditionally produced in Bolu province in Turkey. The information on production of 'Kes' was collected from Bolu province in Turkey. Moreover, 20 samples were taken from the local bazaars in different periods in Bolu. These samples were taken to the laboratory, and the intended analyses were carried out. Also sensorial characteristics were described. In traditional way, first the cream of the milk is separated, and then it is processed for the yogurt. The yogurt is transferred in a cloth sack and allowed draining for one night. After that the content of the sack is dry salted and processed to obtain a cubic shape, which is called 'Kes', then dried under room temperature, or yogurt is churned and the whey (in Turkish, Ayran) is heated until content of the whey is precipitated. Then the precipitate is drained well and salted. After that some part of the salted precipitate is taken, shaped as cubic or conic and dried under room conditions. In the Key samples, mean dry matter was 61.59%, ash 13.66%, protein 32.42%, fat 6.30%, salt 13.26%, acidity 0.22% and pH 3.81. The mean ripening degree was 5.76% and lipolysis value 3.62 ADV (acid degree value) for Kes samples. Microbiological analysis showed that the mean number of total aerobic bacteria was 4.50 log cfu/g, molds and yeasts 3.99 log cfu/g, Lactobacillus spp. 3.80 log cfu/g and Streptococcus spp. 3.41 log cfu/g. The Kes samples contained neither coliform bacteria nor E. coli. Water activity (a(w)) of the Kes samples was 0.74 as mean of total samples. The color and appearance of Kes samples was dull-white, the structure was hard, and smell was acidic. The taste of the Kes samples was salty and acidic. The shapes of the samples were cubic, rectangular, triangle and conic. The predominant free fatty acids in the Kes samples were palmitic (C16:0) and oleic (C18:1) acids, followed by stearic (C18:0) and myristic (C14:0) acids.