Production of thyme and cumi̇n flavared whi̇te cheese

In this thesis, three different percentage of cumin and thyme mixture were used in the production of cheese which obtained by the production method of white cheese, the cheese samples obtained physicochemical, microbiological and sensory properties were investigated. The storage time of 1st 30th, 60th and 90th days; in the samples; pH, acidity in terms of milk acidity, dry matter, salt, total aerobic bacterial count, E.coli O157, Listeria monocytogenes, Salmonella typhi, coliform bacteria counts, coagulase by the number of positive staphylococcus, yeast and mold counts were examined. At the end of storage periods; soluble protein, texture (hardness ) analysis, vitamin C, zinc (Zn ), iron ( Fe), calcium (Ca ), magnesium (Mg ) and potassium ( K) analyzes are performed. Cheese samples with added different (thyme - cumin ) spice mixture, have investigated of any effect on the physico-chemical quality of the cheese, sensory analysis and general acceptability was determined by points. In this study, due to the added spice mixture ratio; energy value, vitamin C, magnesium (Mg), iron (Fe), calcium (Ca ), potassium (K ) and zinc ( Zn) has been found that the differences are significant in quantity (p<0.05). During Storage period, on the cheese samples (E.coli O157, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi) pathogenic bacteria development couldn't observed.In the number of mold &yeast increased until 60th days and then the decrease has been seen the 90th day. even at the DK sample, that mold was completely disappeared. Increase in the number of mesophilic aerobic bacteria were detected. But it have been found to have a slower growth compared to the maximum DK other instances, for example with spices rate. Thyme and cumin mixtures are not effective in the eradication of all microorganisms, but has been found to reduce the task undertaken (p<0.05). At the end of storage, texture analysis and sensory analysis made; although the cheese completed of 90th day aging period, thyme and cumin addition protect the structure of the cheese. It has also been found that the spices that contain aromatic flavor and aroma formed. In short, white cheese became functional feature. To prolong the storage period, and feta cheese ripening a significant impact on the nutritional content of the unique and important contribution to society in order to gain different palate flavors of thyme and cumin mixture utilized in the production of feta cheese.