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

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 microb...

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Bibliographic Details
Published inGrasas y aceites (Sevilla) Vol. 75; no. 1; p. e547
Main Authors Karaman, A.D., Yıldız-Akgül, F., Günay, N.
Format Journal Article
LanguageEnglish
Published Consejo Superior de Investigaciones Científicas 01.01.2024
Subjects
Aroma
FFA
Kashar cheese
Lysozyme
Physicochemical properties
Storage
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Summary: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.
ISSN:0017-3495
1988-4214
DOI:10.3989/gya.1109222