Investigation some quality parameters of Bitlis herby cheeses in terms of technological properties and food safety

In this thesis, it was aimed to examine some quality parameters of Bitlis herby cheeses produced by traditional methods in terms of technological features and food safety. The samples of 30 herby cheese produced by brine and embedding methods, obtained from different sale points in Bitlis city Center, Tatvan and Güroymak districts were used as material in the study. Microbiological, sensory, textural, color and physicochemical properties, antioxidant activity values, histamine and aflatoxin M1 contents of Bitlis herby cheeses were determined. Total mesophilic aerobic bacteria, coliform group bacteria, Escherichia coli, Staphylococcus spp.-Micrococcus spp., Streptococcus spp., Clostridium perfringens, Listeria spp., Salmonella spp. and yeast-mold development has been observed in most of Bitlis herby cheeses (at a level that may pose a risk in some samples). Appearance, texture, odor and taste scores were found to be higher in brine-herby cheeses (p<0.05). The difference between adhesiveness, resilience, hardness, cohesiveness, gumminess and chewiness values of Bitlis herby cheeses was significant (p<0.05), and the difference between springiness values was insignificant (p>0.05). ΔELab value and ΔERGB value of Bitlis herby cheeses were higher in brine-herby cheeses (p<0.05).