Effect of different lysozyme treatments on the properties of Kashar cheese properties





Aroma, Kashar cheese, Lysozyme, Physicochemical properties, FFA, Storage


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.


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How to Cite

Karaman A, Yıldız-Akgül F, Günay N. Effect of different lysozyme treatments on the properties of Kashar cheese properties. Grasas aceites [Internet]. 2024Mar.25 [cited 2024May25];75(1):e547. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159




Funding data

Adnan Menderes Üniversitesi
Grant numbers ZRF-19021