Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese


Çelik Ş., BAKIRCI İ., Özdemir S.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.60, pp.147-151, 2005 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 60
  • Publication Date: 2005
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.147-151
  • Ataturk University Affiliated: Yes

Abstract

The goal of this study was to determine the effects of high heat treatment of milk and brine concentration on some properties of Turkish white cheese. Cheese made from pasteurised milk (65 oC for 30 min) (P cheese), and cheese from high heat-treated milk (80 oC for 20 min) (HHT cheese) were ripened in 14 or 16g 100 ml-1 NaCl for 90 days at 6-8 oC. Compositional, biochemical and sensorial analyses were carried out along ripening. Compared to the P cheese, the HHT cheese had significantly (p <0.01) higher cheese yield, ash, and salt contents, titratable acidity, WSN/TN and ADV, and lower total solids, protein, and fat contents. The increase in salt concentration in the ripening medium (brine) resulted in an increase in the total solids content, salt absorption and a decrease in the WSN/TN level and ADV (p <0.05). The P cheese received significantly higher scores from panellists for texture and general acceptability and lower scores for off-flavour/odour intensity and saltiness than the HHT cheese (p <0.05). The taste/flavour intensity of the P cheese was rated as high, it was, however, not significant.