Evaluation of The Quality Characteristics of Dried Erzincan Tulum Cheese by Hot Air Circulation Dryer at Different Temperatures

Authors : Bekir Batmaz, Mustafa Fatih Ertugay

Pages : 828-841

View : 61 | Download : 136

Publication Date : 2025-12-31

Article Type : Research Paper

Abstract :Erzincan Tulum Cheese is produced from sheep’s milk with high fat content in dry matter and protected by geographical indication and it is one of the most known tulum cheeses in the geography of our country. The aim of this study is to provide a new usage area for Erzincan tulum cheese, which has the highest recognition among the locally produced cheeses in our country. For this purpose, drying process has been used not only to extend the shelf life of cheese, but also to develop a new product format for consumers as traditional dried cheese in powder form. Erzincan tulum cheese was granulated by drying in a cabinet type tray dryer and the physical, chemical, microbiological and sensory properties of the produced cheese powders were investigated. The drying process was carried out in a hot air circulation drying oven at temperatures of 40, 50 and 60°C and constant air velocity until the moisture content in the final product reached approximately 10%. As a result of the physical, chemical, and sensory analyses performed on the dried and granulated final product; it was determined that 50°C and 210 min time application gave the best result. It was concluded that this new form will enable to use as a spice in soups, pizzas, pasta, chips, sauces and meals.
Keywords : Erzincan tulum peyniri, peynir kurutma, sıcak hava sirkülasyonlu kurutma, toz peynir

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