Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters

Authors : Fatih Törnük, Osman Sağdıç, Hasan Cankurt, Muhammet Arıcı

Pages : 0-0

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Publication Date : 2017-05-16

Article Type : Research Paper

Abstract :In the present study, it was aimed to investigate the effect of brine solutions containing thyme and garlic extracts on physicochemical, microbiological and textural properties of Turkish white cheese made from raw milk during ripening. For this aim, garlic aromatic water insert ignore into journalissuearticles values(GAW);, thyme hydrosol insert ignore into journalissuearticles values(TH); or their mixture insert ignore into journalissuearticles values(1:1 v/v); were incorporated into the brine with different salt concentrations insert ignore into journalissuearticles values(10%, 13% and 16%); at the ratio of 10% and used in the cheese ripening for 90 days. Addition of TH and GAW into the brine caused higher acidity and lower pH values while increase in salt level resulted in higher dry matter insert ignore into journalissuearticles values(DM); of cheese. Counts of total mesophilic aerobic bacteria insert ignore into journalissuearticles values(TMAB);, yeast-mold insert ignore into journalissuearticles values(YM);, lactoccocci and lactobacilli were fluctuatingly influenced from brine combinations while coagulase insert ignore into journalissuearticles values(+); staphylococci was completely inhibited during the ripening. In general, TH, GAW or their mixture increased hardness, gumminess and chewiness of the cheese at the 1 st day while cohesiveness, resilience and springiness values were not significantly insert ignore into journalissuearticles values(P>0.05); affected.
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