A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

Temiz H., Kılıç S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.69, no.2, pp.209-216, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 69 Issue: 2
  • Publication Date: 2016
  • Doi Number: 10.1111/1471-0307.12237
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.209-216
  • Keywords: Aho cheese, Chemical properties, Ripening index, Acid degree value, Free fatty acids, FATTY-ACID-COMPOSITION, PROTEOLYSIS, LIPOLYSIS, MILK, MEAT
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Aho cheese, a traditional Turkish dairy product, is commonly produced in the eastern Black Sea region of Anatolia. In this study, 60 samples were collected and some biochemical, microbiological and sensory qualities were investigated. The mean values for dry matter, fat, protein, salt, ash and pH were 45.04, 8.10, 26.50, 9.58, 10.64 g/100 g and 5.07, respectively. Water-soluble nitrogen (WSN), ripening index (WSN, % of TN) and acidity index were 0.59 g/100 g, 14.50% and 4.82 mg KOH/g fat, respectively. The mean values for saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and polyunsaturated fatty acid/saturated fatty acid values were found to be 73.57, 23.08, 3.38 and 0.046 g/100 g fatty acids, respectively. Total aerobic mesophilic bacteria, yeast, mould and coliform counts were between 6.20-7.44, 4.84-6.96 and 0.00-2.45 log cfu/g, respectively.