Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese

Authors : Ahmet Ferit ATASOY, Ali Adnan HAYALOGLU, Huriye Gözde CEYLAN, Mehmet ÇİÇEK

Pages : 155-163

Doi:10.15832/ankutbd.605018

View : 75 | Download : 14

Publication Date : 2021-06-04

Article Type : Research Paper

Abstract :The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 °C, 80 °C, and 90 °C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter insert ignore into journalissuearticles values(P<0.05);, total solids and nitrogen, hardness, cohesiveness, gumminess, and chewiness insert ignore into journalissuearticles values(P<0.001);. Scalding time significantly affected total nitrogen and gumminess insert ignore into journalissuearticles values(P<0.05);, total solids, and hardness insert ignore into journalissuearticles values(P<0.001);. Ripening time significantly affected chemical, textural and color properties of ovine milk Urfa cheese insert ignore into journalissuearticles values(P<0.001);, except fat in dry matter insert ignore into journalissuearticles values(P<0.05);. The color properties of Urfa cheese were not significantly affected by the scalding temperature and time insert ignore into journalissuearticles values(P>0.05);. Besides, scalding treatments have improved the microstructure of ovine milk Urfa cheeses. Urfa cheese exhibited a more compact, coarser, and uniform structure with increasing scalding temperature and time. As a result, scalding treatments and ripening on the chemical, textural and microstructural characteristics of Urfa cheeses were substantially effective.
Keywords : Urfa cheese, Scalding, Ripening, Microstructure, Texture

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