Turkish Journal of Veterinary & Animal Sciences




The aim of this research is to determine the effects of different salting and preservation techniques on the quality of kaşar cheese. Physical, chemical, and microbiological analyses were performed on days 1, 7, 15, 30, 60, 90, and 120 of the maturation of 270 samples of kaşar cheese produced for this research. Additionally, sensory analyses were performed on days 30, 60, 90, and 120 of maturation. The total number of aerobic mesophilic bacteria, Lactococcus, Staphylococcus-Micrococcus, and psychotropic bacteria was lower and the number of yeast-mold and lactobacilli was higher in cheese examples salted in a boiler than those salted in brine. Salting in brine can be used alongside salting in a boiler. The cheese salted in a boiler can be preserved for 90 days by waxing it with respect to sensory features. Vacuum-packed cheese can be preserved for 60 days, whereas cheese salted in brine can be preserved for 60-120 days. It has been determined that vacuum-packed and wax-covered cheese does not have a negative effect on the quality of the cheese, nor is maturation delayed. It has been concluded that cheese wax can be used as an alternative packaging material along with vacuum packaging.


Kaşar cheese, salting technique, vacuum packaging, waxing

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