Microbiological, physical, chemical and sensory characteristics of artisanal Georgian tenili cheese.
2023
Georgian artisanal tenili cheese belongs to pasta filata-type cheeses made by hand in the Samtskhe-Javakheti region of Southern Georgia. Tenili cheese samples made with different technologies (traditional, non-traditional), ripened in different utensils (clay pot, glass jar) at different ripening periods (1/2/3/5 month) were analyzed for microbiological, chemical, texture, color and sensory characteristics. According to the results, techniques applied during processing and utensils for ripening directly influence its microbiological, chemical, color, texture and sensory characteristics. Higher number of lactic acid- and propionic acid bacteria in the cheese, with its chemical composition, is a precondition for using tenili cheese as a functional food. Non-traditionally made tenili cheese received higher approval of Georgian population due to its qualities (high fat content, strong fibrous structure and intense color) compared to traditionally made cheese. Tab. 7, Fig. 2, Ref. 22.
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This bibliographic record has been provided by Georgian Research Institute for Scientific Technical Information