Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses

Objective: In recent years, interests in artisan cheeses have also increased with the interest in traditional foods. In this context, researchers are studying on revealing the properties of artisan cheeses, increasing their quality with new technologies and revealing their differences with other cheeses. This study aimed to determine the differences in microbial properties, major aromatic components and sensory properties of Bayramiç cheese, which are traditionally produced with and without inoculation of bifidobacteria and ripened in brine at different periods. In addition, these traditional cheeses were also compared with other industrially produced cheeses. Materials and methods: In this study, Bayramiç cheeses were produced from cow milk by using traditional methods with and without bifidobacteria inoculation. Samples were taken at 1, 45, 90 and 135 days of ripening period for analysis. Three different ripened cheeses were used to compare. It is known that these cheeses were produced on an industrial scale from cow's milk, starter culture was not used in their production, standard production methods were used, they were ripened at 4oC for 3 months and offered for sale as full-fat ripened white cheese. Bifidobacteria, lactic acid bacteria, yeast and mold counts were determined and aromatic compounds and sensory properties were also analyzed. Results and conclusion: Bifidobacteria inoculated samples showed more regular increase in lactic acid bacteria counts. It has been observed that Bayramiç cheeses produced with 7 log cfu/mL inoculation of bifidobacteria may also provide an advantage in the marketing of probiotics. In further studies, will be done in future with much more samples, capric acid, capronate (ethyl-) and benzene, 2,4-diisocyanato-1-methyl can be used as indicator components for Bayramiç cheeses. Interreaction of bifidobacteria inoculation and ripening days were determined important factors for product quality. It is thought that producers who want to use bifidobacteria as a starter culture should also pay attention to ripening times.