Abstract
In this study, Ezine cheese was manufactured in accordance with different heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and ripened for 180 days. Different heat treatment norms did not affect the chemical composition of the cheeses, while statistically significantly affected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced during ripening, titration acidity, moisture, WSN, TCA-SN and amino acid ratio increased. αs1-casein was more hydrolyzed than β-casein during ripening in Ezine cheese. The heat treatment time increased, while the counts of total aerobic mesophilic bacteria and Escherichia coli decreased.
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