Farklı meyve tozları ilave edilen kaşar peynirlerinin renk değerleri ve tekstürel özellikleri üzerine olgunlaşmanın etkilerinin belirlenmesi

Bu araştırmada, biri kontrol örneği olmak kaydıylaaltı tür kaşar peynir üretilmiştir. Kontrol grubuolarak hazırlanan kaşar peynir örneklerine meyveilave edilmemiş olup, diğer beş peynir pıhtısındakullanılan sütün % 3 oranında olacak şekildekurutulmuş, toz haline getirilmiş yaban mersini,kızılcık, siyah üzüm, karadut ve antepfıstığı ilaveedilerek peynire işlenmiştir. Analizler neticesindeelde edilen sonuçlar istatistiksel olarak peynir çeşidive olgunlaşma süresi bakımından karşılaştırılmıştır.Farklı meyve tozları ilavesi, peynirin L, a ve b renkdeğerlerini önemli (P0.05). Fakat esneklik değerlerinde olgunlaşmazamanı yönünden önemli farklılıklar tespit edilmiştir(P

Determination of ripening effects on colour values and textural properties of kashar cheeses with different fruit powders added

In this research, six types of kashar cheese were produced, one of which was a control sample. Fruit was not added to the cheese samples prepared as a control group and it was processed into cheese by adding blueberries, cornelian cherries, black grapes, black mulberry and pistachios, which were powdered to 3% added to the milk used in the other five cheese clots. The obtained results were compared statistically in terms of cheese type and ripening period. The addition of different fruit powders significantly (P0.05). However, significant differences were found in flexibility values in terms of maturation time (P

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