Effect of Production Method and Storage Temperature on Physicochemical, Biochemical, Microbiological and Sensory Properties of Katik Kes (Yoghurt-based Cheese)

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.