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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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    KEFİR STARTERİ KULLANILARAK ÜRETİLEN TULUM PEYNİRLERİNDEOLGUNLAŞMA BOYUNCA MEYDANA GELEN DEĞİŞMELER
    (2020) Eser, Sümeyra; Coşkun, Hayri; Sarica, Ercan
    Bu çalışmada; çiğ süt, mezofilik starter ve kefir starteri kullanılarak tulum peynirleri üretilmiş ve olgunlaşma dönemi boyunca meydana gelen değişimler incelenmiştir. Üç gruba ayrılmış inek sütlerinden ilk grup çiğ olarak (ÇTP), ikinci grup süt pastörize edildikten sonra mezofilik starter kullanılarak (MTP) ve üçüncü grup süt pastörize edildikten sonra kefir kültürü (KTP) kullanılarak tulum peynirleri üretilmiştir. Tulum peynirleri ilk 10 gün 10 °C’de daha sonra toplamda 6 ay boyunca 4 °C’de olgunlaştırılmıştır. Analiz sonuçlarına göre; ÇTP örneklerinde en yüksek kuru madde, asitlik, suda çözünür azot, trikloroasetik asitte çözünür azot, fosfotungustik asitte çözünür azot, lipoliz değeri ile toplam mezofilik canlı bakteri sayısı tespit edilmiştir. Yağ ve tuz oranlarında en yüksek değerler MTP örneklerinde tespit edilmiştir. Olgunlaşmanın 180. gününde yapılan duyusal analizler neticesinde, genel beğeni açısından % 45 oranında ÇTP örnekleri panelistlerce tercih edilmiştir. Bunu % 30 ile KTP ve % 25 ile MTP örnekleri takip etmiştir.
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    SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISHDAIRY PRODUCT
    (2020) Coşkun, Hayri; Sarica, Ercan; Büyüktanir, Büşranur; Baş, Nizamettin; Tanrikulu, Emine; Biçak, Kübra Nur; Güzel, Cansu
    In this study, it was aimed to determine some chemical, microbiological and sensorial properties of Katık Keş samples produced and sold in local bazaars in Bolu. Totally 15 “Katık Keş” samples were collected and analyzed. According to the results obtained; mean dry matter, fat, protein, total ash, salt, acidity and pH of the samples were found as 67.05 %, 8.78 %, 36.59 %, 11.11 %, 5.20 %, 1.35 % and 3.90, respectively. The numbers of yeasts & molds and coliforms of the samples were 5.98 and 3.36 log CFU/g, respectively. Mean water activity value was obtained as 0.76. In terms of sensorial properties, the samples were found mostly in shape of symmetric cone, hard in structure, porcelain white color, salty, acidic and having strained yogurt smell.