Determination of some characteristic properties in traditional Kargı Tulum cheese
Abstract Kargı Tulum cheese is produced and consumed in Çorum province of Turkey. The present study investigates some chemical, microbiological, and textural properties of Kargı Tulum cheese produced using the traditional method by a family-owned company in the Kargı district of Çorum. The mean valu...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000101350 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101350 |
| Access Level: | acceso abierto |
| Palabra clave: | Kargı Tulum cheese microbial quality texture traditional cheese |
| Sumario: | Abstract Kargı Tulum cheese is produced and consumed in Çorum province of Turkey. The present study investigates some chemical, microbiological, and textural properties of Kargı Tulum cheese produced using the traditional method by a family-owned company in the Kargı district of Çorum. The mean values of Kargı Tulum cheese samples were as follows; dry matter content %61.71 ± 8.77, fat %30.28 ± 4.84, fat in dry matter %49.09 ± 5.15, protein content %20.17 ± 3.19, ash %4.67 ± 2.09, salt %4.76 ± 1.67, salt in dry matter %7.67 ± 2.43, titration acidity (as lactic acid) %1.41 ± 1.18 and pH is 4.64 ± 0.21, and in the textural analysis of cheese samples, the hardness value was 2750.88 ± 1719 g. |
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