Abstract:

Cake cheese is a traditional sort of cheese produced from yogurt and sold more in neighboring markets. The study has studied the suitability of kefir use in the production of crude cheese. The raw cheese derived from yogurt and kefir has been comparatively studied in the 1, 14 and 28 days in terms of their physico-chemical, microbiological and sensual properties. There is no significant difference in the value of the total drought, aside, salt and protein in raw cheese produced using yogurt and kefir. However, it has been found that the cheese made from kefir is different from the cheese made from yogurt in terms of its taste and smell characteristics and is more liked by panelists. When assessed by microbiological characteristics, the total number of aerobic mesophilic bacteria (TAMBs) in kefir-produced cheese (3.31-3.58 log kob/g) was found to be lower than the values determined in yogurt-produced cheese (3.31-3.58 log kob/g). The findings have shown that the use of kefir in the production of Strawberry positively affects the sensual characteristics of the product and the lifetime of the rack.

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Abstract:

Çökelek, is a traditional type of cheese produced by using yogurt and mainly sold in local bazaars. In the study, the opportunities of using kefir in Çökelek cheese production were investigated. The Çökelek cheese samples (YÇ, KÇ) obtained from yogurt and kefir were examined comparatively in the 1st, 14th and 28th days in terms of their physicochemical, microbiological and sensory properties. Distinct difference was not observed in samples' total dry matter, ash, salt and protein content. Moreover, panelists remarked that Çökelek cheese produced from kefir was different from the cheese produced from yogurt in terms of taste and smell characteristics and more liked. Total aerobic mesophilic bacteria (TAMB) counts in Çökelek cheese produced from kefir (2.71-2.96 log kob/g) were lower than cheese produced from yogurt (3.31-3.58 log kob/g). Results indicated that use of kefir in Çökelek cheese production was favorable for sensory and also shelf life characteristics.