Physicochemical and Microbiological Properties of A Traditional Turkish Cheese (Kirli Hanım Peyniri)

This study investigates a traditional Turkish dairy product known as ‘Kirli Hanım Peyniri (KHC)’, focusing on its physicochemical, microbiological, biogenic amine content and sensory properties over a 90-day storage period. During storage, pH decreased to a minimum of 5.02, while TBARS levels remained consistently low (<1 mg kg-1). Total mesophilic aerobic bacteria increased from 5.90 to 6.87 log CFU g-1 and lactic acid bacteria from 5.17 to 6.30 log CFU g-1. Yeasts, mold and coliforms were not detected throughout the storage. Biogenic amines, including histamine (2.4-5.8 mg kg-1) and tyramine (10.2-32.7 mg kg-1), increased but remained below the recommended safety thresholds for human consumption (e.g., histamine <50 mg kg-1; tyramine <100–800 mg kg-1, depending on sensitivity). Sensory analysis showed improved color, appearance and flavor, but increased saltiness and hardness. These results suggest that while maintaining safety and consumer acceptability, KHC undergoes a favorable compositional and sensory change during storage.