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Some Properties of Traditional Circassian Cheese Produced in Turkey

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Title: Some Properties of Traditional Circassian Cheese Produced in Turkey

Authors: H. Uysal, G. Kavas, H. Kesenkas, N. Akbulut

Journal: International Journal of Dairy Science

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
X 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asian Network for Scientific Information

Country: Pakistan

Year: 2005

Volume: 1

Issue: 1

Language: English

DOI: 10.3923/ijds.2006.9.11

Categories
Product Quality (13) Traditional Foods (5) Food Science (9432) Food Technology (585) Dairy Science (1167)

Abstract

ABSTRACT


In this study, the basic composition and microbiological properties of traditional Circassian Cheese, produced with different methods A fresh, B sun dried and C dried in stoves were investigated. While fresh cheeses had lower total solids, fat, protein, Water Soluble Nitrogen WSN, salt and titratable acidity, the pH values were found to be close each other. Different results were found according to total mesophilic bacteria and yeast-mould counts.

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