Akademik Veri Yönetim Sistemi
Journal of Food Processing and Preservation, cilt.2026, sa.1, 2026 (SCI-Expanded, Scopus)
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure. This study explores key fried cheese varieties, including Kandirif, halloumi, Mengen, tvarog, and Paria, examining their production methods, frying parameters, and compositional changes upon frying. Critical frying parameters—such as temperature, duration, oil uptake, and resultant textural modifications in the fried cheeses—are discussed, along with the sensory impact of frying on flavor and texture. Kandirif cheese, a regional Turkish specialty, is produced by a process in which the cheese milk undergoes acidification, rennet addition, and thermal treatment before being dry-fried or cooked over an open flame. Halloumi, a Cypriot cheese, is produced through rennet-induced coagulation, followed by a reheating step in near-boiling whey, which ensures protein coagulation and microbial stability, with acidification facilitated by starter cultures. Tvarog, a Polish curd cheese made from skim milk, has a relatively low-fat content, necessitating additional dairy-based fat sources for frying applications. The frying process significantly alters cheese composition by reducing moisture, increases lipid absorption, and enhances sensory characteristics of fried cheese, particularly its crisp texture, intensified aroma, and caramelized flavor. This review highlights the importance of optimizing cheese formulations and standardizing frying parameters for the treated (i.e., fried) cheese products to improve product quality and consumer acceptability. Future studies should focus on the nutritional and physicochemical transformations that occur during the frying of specific cheeses, particularly in relation to oil uptake, textural modifications, and formation of volatile compounds. Notably, Meng cheese—another traditional Turkish variety—also demonstrates desirable frying characteristics. Queso panela, queso blanco, and queso fresco cheeses are of low fat and are fried in oil for 150 s at 160°C–180°C. Young cheddar cheese is a low-moisture, high-fat cheese originating in Argentina. Provolone cheese originates in Argentina and is consumed after dry-frying without oil. Paneer cheese originates in India. Paria cheese is fried in sunflower oil for 3 min at 180°C–200°C.