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Pakistan Journal of Biological Sciences
  Year: 2004 | Volume: 7 | Issue: 6 | Page No.: 1037-1039
DOI: 10.3923/pjbs.2004.1037.1039
 
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Manufacture and Some Properties of Turkish Fresh Goat Cheese

Sevda Kilic, Harun Uysal, Gokhan Kavas, Necati Akbulut and Harun Kesenkas

Abstract:
Manufacturing and compositional characteristics were studied for Turkish fresh goat cheese using controlled processes. Although heat treatment and lactic acid bacteria addition are not applied in conventional production, pasteurization and starter bacteria were used during controlled manufacturing. Some physico-chemical characteristics and microbiological properties were evaluated at the 1st, 15th and 30th days of storage. Average total solid, fat, protein and salt contents were found, respectively, 38.83, 16.66, 15.42 and 3.56% at the end of 30 days storage. The number of lipolytic and proteolytic bacteria reached maximum value at 15th day and Staphylococci and coliforms were not enumerated at the end of storage period. According to sensory evaluation a weak goat milk flavor was detected in cheeses by panelists and the most acceptable cheese was at 30th day of storage from flavor point of view.
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How to cite this article:

Sevda Kilic, Harun Uysal, Gokhan Kavas, Necati Akbulut and Harun Kesenkas, 2004. Manufacture and Some Properties of Turkish Fresh Goat Cheese. Pakistan Journal of Biological Sciences, 7: 1037-1039.

DOI: 10.3923/pjbs.2004.1037.1039

URL: https://scialert.net/abstract/?doi=pjbs.2004.1037.1039

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