The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese


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Authors

  • Nisa Ozsoy Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey
  • Kurban Yasar Department of Food Engineering, Engineering Faculty, Osmaniye Korkut Ata University, 80100 Osmaniye, Turkey https://orcid.org/0000-0002-3612-5898

Keywords:

Ezine cheese, Heat treatment, Ripening, Proteolysis, Microbial quality

Abstract

In this study, Ezine cheese was manufactured in accordance with different heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and ripened for 180 days. Different heat treatment norms did not affect the chemical composition of the cheeses, while statistically significantly affected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced during ripening, titration acidity, moisture, WSN, TCA-SN and amino acid ratio increased. αs1-casein was more hydrolyzed than β-casein during ripening in Ezine cheese. The heat treatment time increased, while the counts of total aerobic mesophilic bacteria and Escherichia coli decreased.

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Published

2022-12-19

Issue

Vol. 3 No. 2 (2022)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.