Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Physicochemical and Sensory Properties of UF White Cheese

Authors : Mustafa Demiral, Firuze Ergin, Ahmet Küçükçetin

Pages : 244-252

Doi:10.24323/akademik-gida.1609151

View : 96 | Download : 120

Publication Date : 2024-12-31

Article Type : Research Paper

Abstract :In this study, ultrafiltration (UF) white cheese samples were manufactured using UF retentate, which had been heat-treated at different temperatures (75°C and 85°C for 15 s) and had altered ratios of protein-to-fat (P/F) (0.8, 0.7, and 0.6). The physicochemical and sensory properties of UF white cheeses during storage (90 days) were determined. White cheese manufactured from UF retentate with a P/F ratio of 0.6 had higher fat and lower protein contents than those with the P/F ratios of 0.7 and 0.8. Treatment temperature significantly influenced the pH and titratable acidity values of UF white cheeses. The highest hardness and chewiness values and the lowest adhesiveness values were determined in UF white cheese with P/F ratios of 0.8 and heat-treated at 85°C. During storage, the L*, a*, b*, and ΔE* values of white cheeses varied between 94.51 and 98.34, -0.77 and -0.06, 7.78 and 10.13, and 10.61 and 13.00, respectively. The use of high-fat-content ultrafiltered retentate subjected to high temperatures in the manufacture of white cheeses had a positive effect on overall acceptability scores.
Keywords : Peynir, Membran filtrasyon, Tekstür