Characterization of Physicochemical, Colour and Textural Properties of Turkish Type Cheeses

Authors : Esra Akkaya

Pages : 137-142

Doi:10.47027/duvetfd.1527852

View : 59 | Download : 86

Publication Date : 2024-12-31

Article Type : Research Paper

Abstract :This study aimed to evaluate the physicochemical parameters, instrumental colour and texture profile analysis of the most preferred and consumed Turkish cheeses (white cheese, kashar cheese, tulum cheese, and Mihaliç cheese). For this purpose, a total of 200 cheese samples were randomly collected from various markets and bazaars located in İstanbul, Türkiye. The cheese samples were analyzed in terms of the physicochemical parameters (moisture, dry matter, salt, fat, protein, pH and titratable acidity), instrumental colour (CIE L*, a*, b*) and texture profiles (hardness, stringiness, springiness, adhesion, adhesiveness, cohesiveness, gumminess and chewiness). There was a significant difference in proximate composition between cheese types (P<0.001). The differences between the lightness, redness and yellowness values of the cheeses were also significant (P<0.001). The type of cheese showed a strong positive correlation with stringiness, springiness, adhesion and adhesiveness parameters, whereas showed a weak negative correlation with cohesiveness and gumminess, and a weak positive correlation with chewiness. However, there was no significant correlation between hardness and cheese type. All stages in cheese production, such as the type of milk and other ingredients used in cheese production, process conditions, ripening time and conditions, preservation characteristics, which differ according to cheese varieties, directly affect the physicochemical, colour and textural properties of the final product. Correspondingly, the difference between the characteristics of cheese samples was found to be significant.
Keywords : Fizikokimyasal parametreler, renk, tekstür profili, Türk tipi peynirler