Effect of heat treatment on propertions of Ezine cheese

In this study, Ezine cheese was manufactured using different heat treatment norms and ripened for 180 days. Ezine cheese milk was heat treated at 65 °C for 10, 20 and 30 minutes and samples were analyzed in 1., 60., 120. and 180. days of ripening. Analysis were triplicated.Different heat treatment norms did not influence the chemical properties of cheese milk, significantly. However, lactic acid bacteria and total coliform counts were decreased.Ash, dry matter, salt, fat, total nitrogen, the rates of 5 % phosphotungustic acid soluble nitrojen were not influenced with different heat treatment effect. pH, titratable acidity, the rates of water soluble nitrogen and 12 % trichloracetic acid soluble nitrogen were significantly influenced. All chemical properties of Ezine cheese without ash were changed during ripening. While titratable acidity, salt, the rates of water soluble nitrogen , 12 % Trichloracetic acid soluble nitrogen and 5 % phosphotungustic acid soluble nitrogen were increased, pH, total nitrogen, dry matter level were decreased during ripening.Different heat treatment norms and ripening were influence microbiological quality of Ezine cheese, significantly. With heat treatment time were increased specially, the counts of total aerobic mezofilic bacteria and E. coli were decreased. During ripening, the counts of total mezofilic bacteria, lactic acid bacteria, coliform, E. coli were decreased, too.Effect of different heat treatment norms and ripening were not important to sensory properties of Ezine cheese such as color, flavour and texture.Keywords: Ezine cheese, heat treatment, ripening, proteolysis, microbial quality