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

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dc.authorscopusid58974284700
dc.authorscopusid7004552094
dc.authorscopusid57219591642
dc.contributor.authorAydogan, Hamiyet
dc.contributor.authorCoskun, Hayri
dc.contributor.authorSarica, Ercan
dc.date.accessioned2024-09-25T19:44:09Z
dc.date.available2024-09-25T19:44:09Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.24323/akademik-gida.1461269
dc.identifier.endpage77en_US
dc.identifier.issn1304-7582
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85189670960en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage67en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1461269
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12667
dc.identifier.volume22en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectKesen_US
dc.subjectKuruten_US
dc.subjectTraditional productionen_US
dc.subjectYogurten_US
dc.titleEffect of Production Method and Storage Temperature on Physicochemical, Biochemical, Microbiological and Sensory Properties of Katik Kes (Yoghurt-based Cheese)en_US
dc.title.alternativeKatik Kesinin Fizikokimyasal, Biyokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Üretim Yöntemi ile Depolama Sicakliginin Etkisi]en_US
dc.typeArticleen_US

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