International Conference On Advances And Innovations İn Engineering

Fırat Üniversitesi

In this research Yogurt cheeses which were produced by coagulation of milk by adding yogurt with different ratios (20%, 30%, 40%, 50%) were stored at 4±1ºC for 90 days. Some physical, chemical and sensory properties of cheeses were analyzed while storage and the effects of storage on these properties were evaluated. For this reason pH, titration acidity, dry matter amount, fat content, protein content, salt content, curd firmness, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acid values, color and sensory analysis were performed. Titration acidity, dry matter content, fat content, salt content, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, proteose-peptone nitrogen, total free amino acids, a* and b* values of cheeses increased while pH, protein content, curd firmness, casein nitrogen, L* values and sensory points of cheeses decreased during storage. The effects of storage time on titration acidity, protein content, salt content, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acids, a* values, curd firmness, appearance, odor and taste properties of cheeses were significant (p<0.05). As a result of sensory analysis, the most desirable cheese was selected as cheese that contained 30% yogurt.

2017

Çağla Özbek , Nuray Güzeler