Microbiological, Physical, Chemical and Sensory Characteristics of Artisanal Georgian Tenili Cheese

Abstract

Georgian artisanal tenili cheese belongs to pasta filatatype cheeses made by hand in the Samtskhe-Javakheti region of Southern Georgia. Microbiological, physicalchemical characteristics and acceptance of tenili cheese by the consumers in Georgia. Tenili cheese samples made with different technologies (traditional, non-traditional), ripened in different utensils (clay pot, glass jar) at different ripening periods (1/2/3/5 month) were analyzed on microbiological, chemical, texture, color and sensory characteristics. According to the results techniques applied during processing and utensils for ripening directly influence its microbiological, chemical, color, texture and sensory characteristics. Higher number of lactic acid- and propionic acid bacteria withal the chemical composition is a precondition for using tenili cheese as a functional food. Non-traditionally made tenili cheese received higher approval of Georgian population due to its characteristics (higher fat content, stronger fibrous structure and intense color) compared to traditionally made cheese.