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

A.D. Karaman; F. Yıldız-Akgül; N. Günay

doi:10.3989/gya.1109222

Autores/as

A.D. Karaman Adnan Menderes University, Faculty of Engineering, Department of Food Engineering - Adnan Menderes University, Faculty of Agriculture https://orcid.org/0000-0001-9913-9763
F. Yıldız-Akgül Adnan Menderes University, Faculty of Agriculture https://orcid.org/0000-0001-6177-0234
N. Günay Adnan Menderes University, Köşk Vocational School, Department of Food Processing https://orcid.org/0000-0001-7522-1658

DOI:

https://doi.org/10.3989/gya.1109222

Palabras clave:

Almacenamiento, Aroma, FFA, Lisozima, Propiedades fisicoquímicas, Queso Kashar

Resumen

En este estudio, se agregaron las formas sólidas y líquidas de lisozima microbiana y lisozima de huevo a quesos kashar durante un período de 90 días, y se examinaron las características fisicoquímicas y microbiológicas de los quesos. Se compararon las características fisicoquímicas (pH, % LA, MS, grasa, proteína, TN, WSN, OI, sal), texturales y microbiológicas de los quesos tratados con las muestras control (TMAB, coliformes, levaduras, lactobacilos, esporas, E. coli). También se evaluaron los ácidos grasos libres (AGL) y compuestos volátiles. Los resultados mostraron que los productos tratados con diversas formas de lisozima tenían mejores cualidades fisicoquímicas, microbiológicas y texturales durante los períodos de maduración y menores cargas microbianas. Los hallazgos del estudio destacan y sugieren el empleo de lisozimas, particularmente en forma microbiana, para aumentar la vida útil del queso Kashar y mejorar la calidad y seguridad del queso, y obtener mejores características de calidad durante el almacenamiento.

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