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

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

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 (P

___

  • Akalın A S & Karaman A D (2010). Influence of packaging conditions on the textural and sensory characteristics, microstructure and color of industrially produced Turkish white cheese during ripening. Journal of Texture Studies 41(4): 549-562 https://doi.org/10.1111/j.1745- 4603.2010.00241.x
  • Alinovi M, Cordioli M, Francolino S, Locci F, Ghiglietti R, Monti L, Tidona F, Mucchetti G & Giraffa G (2018). Effect of fermentationproduced camel chymosin on quality of Crescenza cheese. International Dairy Journal 84: 72-78 https://doi.org/10.1016/j.idairyj.2018.04.001
  • Aminifar M, Hamedi M, Emam-Djomeh Z & Mehdinia A (2010). Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. Journal of Texture Studies 41(4): 579-593 https://doi.org/10.1111/j.1745- 4603.2010.00244.x
  • Aminifar M & Emam-Djomeh Z (2014). Changes of Texture, Microstructure and free fatty acid contents of Lighvan cheese during accelerated ripening with lipase. Journal of Agricultural Science and Technology 16: 113-123
  • Atasoy A F & Türkoğlu H (2008). Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry 110(3): 598-604 https://doi.org/10.1016/j.foodchem.2008.02.046
  • Atasoy A F, Yetişmeyen A, Türkoğlu H & Özer B (2008). Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 19(3): 278-285 https://doi.org/10.1016/j.foodcont.2007.04.004
  • Atasoy A F, Hayaloglu A A, Kırmacı H, Levent O & Türkoğlu H (2013). Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses. Small Ruminant Research 115(1-3): 113-123 https://doi.org/10.1016/j.smallrumres.2013.09.002
  • Awad S, Hassan A N & Muthukumarappan K (2005). Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: Texture and melting properties. Journal of Dairy Science 88(12): 4204-4213 https://doi.org/10.3168/jds.s0022-0302(05)73106-4
  • Buffa M N, Trujillo A J, Pavia M & Guamis B (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. International Dairy Journal 11(11): 927-934 https://doi.org/10.1016/s0958-6946(01)00141-8
  • El Bakry M & Sheehan J (2014). Analysing cheese microstructure: A review of recent developments. Journal of Food Engineering 125: 84- 96 https://doi.org/10.1016/j.jfoodeng.2013.10.030
  • Eroglu A, Toker O S & Dogan M (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. International Journal of Dairy Technology 69(2): 243-253 https://doi.org/10.1111/1471-0307.12250
  • Famenin B K, Hosseini H, Zayeri F, Ghanati K, Lorenzo J M, Barba F J & Mousavi Khaneghah A (2019). Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages. Journal of Food Processing and Preservation 43(5): e13938 https://doi.org/10.1111/jfpp.13938
  • Grappin R & Beuvier E (1997). Possible Implications of Milk Pasteurization on the Manufacture and Sensory Quality of Ripened Cheese. International Dairy Journal 7(12): 751-761 https://doi.org/10.1016/s0958-6946(98)00006-5
  • Hayaloglu A A, Deegan K C & Mcsweeney P L (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science & Technology 90(1): 99-109 https://doi.org/10.1051/dst/2009052
  • Hayaloglu A A, Karatekin B & Gurkan H (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. International Dairy Journal 38(2): 136-144 https://doi.org/10.1016/j.idairyj.2014.04.001
  • Hort J & Le Grys G (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 11(4-7): 475-481 https://doi.org/10.1016/s0958-6946(01)00074-7
  • IDF (1993). Milk Determination of Nitrogen Content. IDF Standard 20B, International Dairy Federation, Brussels
  • Kahyaoglu T & Kaya S (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 13(11): 867-75 https://doi.org/10.1016/s0958-6946(03)00113-4
  • Kahyaoglu T, Kaya S & Kaya A (2005). Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International 11(3): 191-198 https://doi.org/10.1177/1082013205055002
  • Kırmacı H A, Hayaloğlu A A, Özer H B & Türkoğlu H (2014). Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems. Small Ruminant Research 119(1-3): 120-129 https://doi.org/10.1016/j.smallrumres.2014.01.006
  • Kırmacı H A (2016). Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese. Polish Journal of Food and Nutrition Sciences 66(4): 303-310 https://doi.org/10.1515/pjfns-2015-0034
  • Lawrence R C, Creamer L K & Gilles J (1987). Texture development during cheese ripening. Journal of Dairy Science 70(8): 1748-1760 https://doi.org/10.3168/jds.s0022-0302(87)80207-2
  • Madadlou A, Khosroshahi A, Mousavi S M & Djome Z E (2006). Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. Journal of Dairy Science 89(7): 2359-2364 https://doi.org/10.3168/jds.s0022-0302(06)72308-6
  • Motevalizadeh E, Mortazavi S A, Milani E & Hooshmand‐Dalir M A R (2018). Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Food Science & Nutrition 6(2): 356-372 https://doi.org/10.1002/fsn3.563
  • Nuñez M, Guillén A M, Rodríguez-Marín M A, Marcilla A M, Gaya P & Medina M (1991). Accelerated ripening of ewes’ milk Manchego cheese: The effect of neutral proteinases. Journal of Dairy Science 74(12): 4108-4118 https://doi.org/10.3168/jds.s0022-0302(91)78605-0
  • Ozer H B, Uraz G, Beyzi-Yılmaz E & Atasoy A F (2004). The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined Turkish cheese. International Journal of Food Science & Technology 39(7): 727-735 https://doi.org/10.1111/j.1365-2621.2004.00837.x
  • Özer B H, Robinson R K & Grandison A S (2003). Textural and microstructural properties of Urfa cheese (a white-brined Turkish cheese). International Journal of Dairy Technology 56(3): 171-176 https://doi.org/10.1046/j.1471-0307.2003.00100.x
  • Prasad N & Alvarez V B (1999). Effect of salt and chymosin on the physico-chemical properties of Feta cheese during ripening. Journal of Dairy Science 82(6): 1061-1067 https://doi.org/10.3168/jds.s0022-0302(99)75327-0
  • Sahan N, Yasar K, Hayaloglu A A, Karaca O B & Kaya A (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research 75: 1-7 https://doi.org/10.1017/s0022029907002786
  • Sahingil D, Hayaloglu A A, Simsek O & Ozer B (2014). Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. Dairy Science & Technology 94(6): 603-623 https://doi.org/10.1007/s13594-014-0185-2
  • Tomaszewska J, Cais-Socolinska D, Bierzunska P, Kaczynski L K, Walkowiak W & Baranowska H M (2019). Behaviour of water in different types of goats' cheese. International Dairy Journal 95: 18-24 https://doi.org/10.1016/j.idairyj.2019.02.015
  • Tunick M H, Malin E L, Smith P W, Shieh J J, Sullivan B C, Mackey K L & Holsinger V H (1993). Proteolysis and rheology of low fat and full fat Mozzarella cheeses prepared from homogenized milk. Journal of Dairy Science 76(12): 3621-3628 https://doi.org/10.3168/jds.s0022-0302(93)77703-6
  • Turkish Standards (1978). Determination of Fat in Cheese. TS 3046, Turkish Standards Institute, Ankara, Turkey
  • Turkish Standards (1989). White Cheese Standard. TS 591, Turkish Standards Institute, Ankara, Turkey

___

APA ATASOY A, ÇİÇEK M, CEYLAN H, HAYALOĞLU A (2021). Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi, 27(2), 155 - 163. 10.15832/ankutbd.605018
Chicago ATASOY Ahmet Ferit,ÇİÇEK Mehmet,CEYLAN Huriye Gözde,HAYALOĞLU Ali Adnan Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi 27, no.2 (2021): 155 - 163. 10.15832/ankutbd.605018
MLA ATASOY Ahmet Ferit,ÇİÇEK Mehmet,CEYLAN Huriye Gözde,HAYALOĞLU Ali Adnan Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi, vol.27, no.2, 2021, ss.155 - 163. 10.15832/ankutbd.605018
AMA ATASOY A,ÇİÇEK M,CEYLAN H,HAYALOĞLU A Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi. 2021; 27(2): 155 - 163. 10.15832/ankutbd.605018
Vancouver ATASOY A,ÇİÇEK M,CEYLAN H,HAYALOĞLU A Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi. 2021; 27(2): 155 - 163. 10.15832/ankutbd.605018
IEEE ATASOY A,ÇİÇEK M,CEYLAN H,HAYALOĞLU A "Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese." Tarım Bilimleri Dergisi, 27, ss.155 - 163, 2021. 10.15832/ankutbd.605018
ISNAD ATASOY, Ahmet Ferit vd. "Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese". Tarım Bilimleri Dergisi 27/2 (2021), 155-163.