The Effect of Different Salt Concentrations on the Physical, Chemical and Microbiological Properties of Urfa Cheese
Journal Title: ISPEC Journal of Agricultural Sciences - Year 2023, Vol 7, Issue 3
Abstract
Today, the fact that excessive salt consumption causes high blood pressure and causes various health problems, primarily hypertension, required the initiation of studies to reduce the use of salt in foods. Urfa cheese, which is a semi-hard cheese produced from sheep's milk and matured in brine, is traditionally obtained by fermenting raw milk at milking temperature and is put into brine with very high salt concentration (20-22%, up to w v-1 ratios). In this study, Urfa cheeses were brined at different salt concentrations (6, 12, 18) and their physical, microbiological and chemical properties were analyzed during 120 days of storage.
Authors and Affiliations
Çağım AKBULUT ÇAKIR, Fatima DEMİRKAPI
Keywords
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- EP ID EP724084
- DOI https://doi.org/10.5281/zenodo.8354331
- Views 44
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