1,372
Views
22
CrossRef citations to date
0
Altmetric
Original Articles

Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate

&
Pages 515-521 | Received 17 Apr 2005, Accepted 10 Oct 2005, Published online: 06 Feb 2007
 

Abstract

Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese—a hard cheese—is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied. It was found that the microbial counts at stored at 4 ± 0.1°C for 12 and 24 hours were not different from that of fresh milk samples. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, proteolytic microorganisms, lipolytic bacteria, psychrotrophic bacteria and yeast-moulds in the cheese samples were determined as 4.3 × 107, 2.1 × 105, 3.5 × 10, 1.2 × 10, 4.5 × 105, 5.6 × 104, 1.7 × 103, and 4.8 × 104 cfu/g, respectively. The addition of potassium sorbate to Kashar cheese decreased the coliform and yeast-mould counts. The yeast and mould counts of cheese samples with added dry potassium sorbate were lower than that of fluid potassium sorbate.

Notes

1. Anonymous. The eight Growth plan of Turkey; Ankara-Turkey, 2000, 1–75.

3. Anonymous. Offical newspaper (6 march) 1974b. Ankara-Turkey, 1988.

11. Kurultay, S.A. Research on vacuum packaging Kashar cheese made from raw and cultured milk. PhD Thesis, Trakya University, Tekirdag-Turkey, 1993.

14. Oksuz, O.; Kurultay, S.; Simsek, O.; Kaptan, B. The effects some physical and chemical properties of Kashar cheese. 6. Milk and Milk Products Symposium, Tekirdag, Turkey, 2000, 509–516.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.