Investigation of Some Quality Parameters of Pickled Pepper Produced by Low Value Dairy by-Products

In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and sensory properties were examined during the 5 months of storage period. The initial E. coli contents of the samples were determined as 3.71, 2.73, 4.72 log cfu/g respectively and it was not detected in any of the group at the end of the 21st day. The 2nd group was the most acceptable in terms of taste (5.9-6.6), smell (6.2-6.6) and visual appearance (6.3-6.7) for 4 months. It was observed that there was no change in the chemical parameters of all groups that could negatively affect consumption during the storage period. As a result of the study, it was shown that a high value-added product can be produced by using dairy by-products.