THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE

Özet

In this study, two different salting methods (dry salting and salted in scalding water) and also application of potassium sorbate to prevent mold growth (in 5% concentration for 2 minutes immersion method) were investigated effects on quality properties of Kashar cheese. Kashar cheese samples were ripened at 4 ±1ºC for 5th , 30th, 60th, 90th days and ripening parameters compared during ripening periods. According to the microbiological analysis results, total aerobic meshophylic bacteria (TAMB), lactic acid bacteria (LAB) growth on MRS and M-17 agar and mould counts of Kashar cheeses were found statistically different among all samples (P<0.01). The highest mold count (3.58 log cfu/g) was found at control samples salted in scalding water. The lowest count (1.48 log cfu/g) was found at sorbated samples salted as dry. The mould counts of the Kashar cheese samples treated with potassium sorbate were under of standart level (maximum 2 log cfu/g). But, sorbate was not completely prevent mold growth. Coliform group bacteria counts were determined <1 log cfu/g and S. aureus counts were determined <2 log cfu/g at all samples. It was found that acidity values increased in all Kashar cheese samples during the ripening periods. Acidity values of all control groups were higher than that of sorbated samples. The WSN, TCA-TN, PTA-TN and RI values increased in all Kashar cheeses during ripening periods. According to the sensory analysis results, it was determined that there was no adverse effect of sorbate on the sensorial quality of samples during all ripening periods. Panelists preferred the samples salted in scalding water than that of dry salted samples.