Antimicrobial and antioxidant activities of water-soluble extracts of Camis cheeses produced by different traditional methods.

Traditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial and antioxidant activity of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, and to reveal the changes that occur depending on 90 days of ripening time. For this purpose, physicochemical and sensory analyses were performed, and antimicrobial and antioxidant activity analyses of the water-soluble extracts (WSEs) of Camis cheeses (B1 and B2) were conducted.