{"title":"热处理对Ezine奶酪化学、生化和微生物特性的影响","authors":"K. Yasar","doi":"10.57252/10.57252.2022.9","DOIUrl":null,"url":null,"abstract":"In this study, Ezine cheese was manufactured in accordance with\ndifferent heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and\nripened for 180 days. Different heat treatment norms did not affect the\nchemical composition of the cheeses, while statistically significantly\naffected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced\nduring ripening, titration acidity, moisture, WSN, TCA-SN and amino acid\nratio increased. αs1-casein was more hydrolyzed than β-casein during\nripening in Ezine cheese. The heat treatment time increased, while the\ncounts of total aerobic mesophilic bacteria and Escherichia coli\ndecreased.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese\",\"authors\":\"K. Yasar\",\"doi\":\"10.57252/10.57252.2022.9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, Ezine cheese was manufactured in accordance with\\ndifferent heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and\\nripened for 180 days. Different heat treatment norms did not affect the\\nchemical composition of the cheeses, while statistically significantly\\naffected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced\\nduring ripening, titration acidity, moisture, WSN, TCA-SN and amino acid\\nratio increased. αs1-casein was more hydrolyzed than β-casein during\\nripening in Ezine cheese. The heat treatment time increased, while the\\ncounts of total aerobic mesophilic bacteria and Escherichia coli\\ndecreased.\",\"PeriodicalId\":439628,\"journal\":{\"name\":\"FOOD ANALYTICA GROUP\",\"volume\":\"3 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"FOOD ANALYTICA GROUP\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.57252/10.57252.2022.9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"FOOD ANALYTICA GROUP","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.57252/10.57252.2022.9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese
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.
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