Resumen de Effect of different lysozyme treatments on the properties of Kashar cheese properties
A.D. Karaman
, F. Yıldız Akgül, N. Günay
- español
En este estudio, se agregaron las formas sólidas y líquidas de lisozima microbiana y lisozima de huevo a quesos kashar durante un período de 90 días, y se examinaron las características fisicoquímicas y microbiológicas de los quesos. Se compararon las características fisicoquímicas (pH, % LA, MS, grasa, proteína, TN, WSN, OI, sal), texturales y microbiológicas de los quesos tratados con las muestras control (TMAB, coliformes, levaduras, lactobacilos, esporas, E. coli). También se evaluaron los ácidos grasos libres (AGL) y compuestos volátiles. Los resultados mostraron que los productos tratados con diversas formas de lisozima tenían mejores cualidades fisicoquímicas, microbiológicas y texturales durante los períodos de maduración y menores cargas microbianas. Los hallazgos del estudio destacan y sugieren el empleo de lisozimas, particularmente en forma microbiana, para aumentar la vida útil del queso Kashar y mejorar la calidad y seguridad del queso, y obtener mejores características de calidad durante el almacenamiento.
- English
In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological features of the cheese were examined. The physicochemical (pH,% LA, DM, fat, protein, TN, WSN, OI, salt), textural, and microbiological characteristics of the cheese were compared to those of control samples (TMAB, coliform, yeast-mold, lactobacilli, spore microorganism, E. coli). Information on free fatty acids (FFA) and volatile compounds was also evaluated. The results showed that goods treated with various lysozyme forms had better physicochemical, microbiological, and textural qualities during the ripening period and decreased microbial loads. The study’s findings highlight and suggest employing lysozymes, particularly in microbial form, to increase the shelf life of Kashar cheese and to improve the quality and safety of cheese, as well as obtain better quality characteristics during storage.
