The effect of non-starter Enterococcus sp on some properties of White Pickled Cheese

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dc.authoridKAPTAN, Binnur/0000-0002-6268-7245
dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authorwosidKAPTAN, Binnur/IAN-1717-2023
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorKaptan, B.
dc.contributor.authorSimsek, O.
dc.contributor.authorKurultay, S.
dc.date.accessioned2024-06-12T11:17:43Z
dc.date.available2024-06-12T11:17:43Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractNon-starter lactic acid bacteria, Enterococcus faecium and Enterococcus. faecalis, combined with commercial starter culture were added to cheese milk at two different rates (1,0 and 0.25%). The effects on some chemical, microbiological and sensory properties and on formation of biogenic amines of White Pickled Cheese (WPC) during the 6 months ripening period were investigated. Dry matter (DM), fat, pH, total nitrogen (TN), water-soluble nitrogen (WSN) values ranged between 40.63-42.53%; 17.00-19.25%; 4.43-4.61; 2.61-2.73% and 0.84-0.94%, respectively. The numbers (log cfu/g) of the Enterococcus, proteolytic and lipolytic microorganism are as follows: 4.62-6.91; 3.48-4.00 and 3.27-3.85, respectively. During ripening, ranging limits of (mg/kg) biogenic amines were: histamine 25.39-80.69, tyramine 172.34-273.25, cadaverine 62.25-87.95, putrescine 83.38-88.51, phenylethylamine 52.94-127.74 and tryptamine 13.05-17.07. With the exception of phenylethylamine, none of the biogenic amines exceeded the toxic threshold. Total sensory scores also ranged between 20.9-23.0. Although some decreases were observed in total sensory scores for all cheese groups after 4 months of ripening, cheese samples containing different levels of Enterococcus were liked equally by the panelists. Different culture groups and ripening periods affected the determined parameters significantly (p < 0.01).en_US
dc.identifier.endpage311en_US
dc.identifier.issn0026-3788
dc.identifier.issue3en_US
dc.identifier.startpage308en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24807
dc.identifier.volume61en_US
dc.identifier.wosWOS:000239697700020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiogenic-Amine Productionen_US
dc.subjectCheddar Cheeseen_US
dc.subjectLactobacillien_US
dc.subjectIdentificationen_US
dc.subjectHistamineen_US
dc.subjectBacteriaen_US
dc.subjectKineticsen_US
dc.subjectGrowthen_US
dc.titleThe effect of non-starter Enterococcus sp on some properties of White Pickled Cheeseen_US
dc.typeArticleen_US

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