Chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses

dc.authorid0000-0002-0733-4500en_US
dc.authorid0000-0002-3652-9737
dc.contributor.authorKocaoğlu-Vurma, N. A.
dc.contributor.authorYurdugül, Seyhun
dc.contributor.authorKoca, Nurcan
dc.contributor.authorHarper, W. J.
dc.contributor.authorCourtney, P. D.
dc.date.accessioned2021-06-23T19:26:33Z
dc.date.available2021-06-23T19:26:33Z
dc.date.issued2009
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractHigh quality Swiss cheeses vary in sensory, chemical, microbiological, and physical characteristics. Determining the compositional characteristics of commercial Swiss cheeses will establish the typical range for each characteristic in cheeses intended for the American market and will complement descriptive sensory and consumer preference studies. The objective was to determine chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses. Fifteen cheeses (4 US-manufactured baby Swiss, 10 US-manufactured Swiss, and one European Emmental) were analyzed for characteristics including protein, fat, moisture, salt, pH, short chain free fatty acids, and total free amino acids. Lactobacillus spp., Streptococcus thermophilus, and Propionibacterium spp. were enumerated. Physical characteristics such as hardness, springiness, and meltability were determined. The values for compositional characteristics were 23-26% for protein, 46-55% for fat in dry matter, 36-42% for moisture, and 0.7-3.4% for salt-in-moisture. The pH values ranged from 5.4 to 5.8, and the total free amino acid levels ranged from 23 to 105 mmol/kg. The bacterial counts varied widely (3-8 log CFU/g). Emmental cheese had the lowest meltability, and highest acetic and propionic acid levels.en_US
dc.identifier.endpage383en_US
dc.identifier.issn0026-3788
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-70349611731en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage379en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6583
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-70349611731&partnerID=40&md5=7b17960f659ba595d55d8f9f2d2cea85
dc.identifier.volume64en_US
dc.identifier.wosWOS:000270072200009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYurdugül, Seyhun
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheesesen_US
dc.subjectSwiss Type (USA, Characteristics)en_US
dc.titleChemical, microbiological, and physical characteristics of commercial Swiss-type cheesesen_US
dc.typeArticleen_US

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