A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey. (5th July 2015)

• Record Type: Journal Article
• Authors: Temiz, Hasan; Kılıç, Serdar
• Is Part Of: International journal of dairy technology. Volume 69:Number 2(2016:May)
• Page Start: 209
• Page End: 216
• Publication Date: 2015-07-05
• Subjects: Aho cheese -- Chemical properties -- Ripening index -- Acid degree value -- Free fatty acids; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12237
• Languages: English
• ISSNs: 1364-727X

Abstract

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.