THE EFFECT OF PACKAGING METHODS AND STORAGE TEMPERATURES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MALATYA CHEESE

Authors : Doğan Yaşar, Şenol Köse

Pages : 960-967

Doi:10.15237/gida.GD24026

View : 58 | Download : 64

Publication Date : 2024-10-10

Article Type : Research Paper

Abstract :This study analyzed the total phenolic content (TPC), antioxidant, and antimicrobial activity of traditionally produced Malatya cheeses made from cow\'s milk. Cheeses were ripened either in brine using plastic drums or in dry salted polyethylene bags at 7 and 20°C for 120 days. Results showed that cheeses ripened in polyethylene had higher TPC and antioxidant activity compared to those in plastic drums. The highest TPC and antioxidant activity were found in water-soluble extracts from the dry salted samples ripened at 20°C for 120 days, while the lowest were in cheeses ripened in brine at 7°C for just 2 days. The antimicrobial activity was tested against two bacteria using an agar well diffusion technique, but no antimicrobial effects were observed. Overall, the findings suggest that salting methods, ripening times, and temperatures significantly influence the TPC and antioxidant activity of Malatya cheeses.
Keywords : Ambalajlama yöntemleri, Depolama sıcaklığı, Antioksidan aktivite, Malatya peyniri

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