Comparison of quality characteristics of Çökelek and Lor cheeses

Abstract

The objective of this study was to compare some quality characteristics of Çökelek (cottage cheeselike) and Lor (whey cheese) cheeses during a storage period of 21 days. Çökelek and Lor cheeses significantly (P < 0.05, P < 0.01) showed differences in terms of the examined parameters and storage period. Mean value of lipolysis in Çökelek cheese was higher (P < 0.01) than that of Lor cheese. Also storage time affected (P < 0.01) the values of lipolysis in two experiments. It was found that α_s1casein was hydrolyzed much faster than those of γ-casein and β-casein in the Çökelek and Lor cheeses, the γ-, β-, and α_s1casein levels in two cheeses remained relatively constant during storage. There were no significant differences in water-soluble N (WSN), trichloroacetic acid soluble N (TCA-SN) and phosphotungstic acid soluble N (PTA-SN) contents of the two experiments, but the storage time significantly (P < 0.01) affected these parameters. The counts of coliforms, lactic acid, proteolytic, psycrotrophic bacteria and yeasts-molds between Çökelek and Lor cheese samples were found to be significant (P < 0.01), but total aerobic mesophilic bacteria (TAMB) and Salmonella thermophilus counts were not significant statistically. Storage time significantly (P < 0.01) affected the examined microbiological parameters. Sensory evaluations of the experimental cheeses showed differences in terms of cheese types and storage period.

Key words: Çökelek, Lor, lipolysis , proteolysis, microbiology, sensory.