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

Koboyeva F., GÜZELER N.

International Dairy Journal, cilt.161, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 161
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.idairyj.2024.106120
  • Dergi Adı: International Dairy Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Cheese composition, Kars Kashar cheese, Proteolysis, Regional variation, Seasonal variation, Sensory evaluation
  • Çukurova Üniversitesi Adresli: Evet

Özet

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.