The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese

Abstract

In this study, Ezine cheese was manufactured in accordance with different heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and ripened for 180 days. Different heat treatment norms did not affect the chemical composition of the cheeses, while statistically significantly affected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced during ripening, titration acidity, moisture, WSN, TCA-SN and amino acid ratio increased. αs1-casein was more hydrolyzed than β-casein during ripening in Ezine cheese. The heat treatment time increased, while the counts of total aerobic mesophilic bacteria and Escherichia coli decreased.