季节和地区对卡尔斯新鲜卡沙奶酪的理化、微生物和感官特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-24 DOI:10.1016/j.idairyj.2024.106120

Firuza Koboyeva, Nuray Güzeler

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引用次数: 0

摘要

这项研究旨在调查不同地区和季节生产的卡尔斯-卡夏尔奶酪的物理化学、微生物和感官特征，阐明这两个变量对奶酪质量的影响。在各种参数中，包括 pH 值、干物质、干物质中的脂肪、盐、灰分、游离脂肪酸总量、水溶性氮、12% 三氯乙酸可溶性氮（占总氮的百分比）、5% 磷钨酸可溶性氮（占总氮的百分比）含量、L∗、a∗、b∗ 值、需氧中嗜菌总数和霉菌计数（p <0.05），样品之间存在显著差异。统计结果表明，不同奶酪在感官特性方面没有明显差异（p > 0.05）。一般来说，与春季样品相比，夏季样品的干物质、脂肪、灰分、盐和总游离脂肪酸的含量更高。然而，在蛋白质含量方面却出现了相反的情况，春季样品的蛋白质含量高于夏季采集的样品。

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Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses

This study aimed to investigate the physicochemical, microbiological, and sensorial characteristics of Kars Kashar cheeses produced in different regions and seasons, elucidating the impact of these two variables on cheese quality. Significant differences were determined among samples in various parameters, including pH value, dry matter, fat in dry matter, salt, ash, total free fatty acids, water soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen (% of total nitrogen), 5% phosphotungstic acid-soluble nitrogen (% of total nitrogen) contents, L∗, a∗, b∗ values, total aerobic mesophilic bacteria and mold counts (p < 0.05). Statistical results show that there were no considerable differences between cheeses in terms of sensory properties (p > 0.05). In general, summer samples exhibited higher levels of dry matter, fat, ash, salt, and total free fatty acids compared to spring samples. However, the converse was observed regarding protein values, where spring samples demonstrated higher levels than those collected during summer.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.