Quality criteria of Tulum cheese produced from cow’s milk preserved by activation of lactoperoxidase system

The quality criteria of Tulum cheese produced from cow's milk and preserved by the activation of the lactoperoxidase system (LP‐s) were investigated during the 90‐d ripening period. Samples of milk containing 20:20 ppm (C), 60:60 ppm (D), and 0:0 ppm (B) SCN:H2O2 were stored at 25°C for 8 hr. As a control (A), one portion of the milk without SCN:H2O2 was stored at 4°C for 8 hr. Total dry matter, fat, salt, total nitrogen (TA), water‐soluble nitrogen (WSN), titratable acidity (% L.A), pH, ripening index, volatile fatty acids, tyrosine, acid value, free fatty acids, total bacteria, and coliform bacteria contents were determined after 1, 30, 60, and 90 d of storage. The effect of the treatments on titratable acidity, tyrosine, volatile fatty acid, acid value, free fatty acids, total and coliform bacteria was statistically significant. LP‐s treatment did not affect fat, dry matter, total nitrogen water‐soluble nitrogen contents of cheese. Practical applications The raw milk preserved by adding 20:20 ppm SCN:H2O2 was suitable for producing Tulum cheeses based on the technological processes and quality characteristics of the product, and was concluded that milk with 60:60 ppm SCN:H2O2 can also be used for the production of this kind of cheese.