OKUR, Özge Duygu Eğirdir Bahçe Kültürleri Araştırma Enstitüsü, Turkey , GÜZEL-SEYDİM, Zeynep

Determination of some characteristic properties in traditional dolaz cheese

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Dolaz cheese, traditionally produced by nomads in the Lakes region, is contitued of whey, buttermilk, yogurt, milk and curd are main ingredients for its production. The purpose of the study was to determine some chemical properties (% titration acidity, pH, % fat, %total solids, % salt), mineral substances and color contents of traditional Dolaz cheese with produced by local producers in three different productions in three different time. Titration acidity, pH, fat, total solids and salt content of Dolaz cheese samples varied between 2.09-2.73, 4.07-4.53, 11-14 %, 37.67-41.82 % and 4-5%, respectively. Owing to its total solids and fat content in dry matter content Dolaz cheese is categorized as a whole fat soft type cheese. Calcium and sodium contents of the traditional Dolaz cheese were 2.16 mg/g, and 11.73 mg/g, respectively. The L*, a*, b* (CIE) values of the traditional Dolaz cheese samples were 66.43, 11.82, 24.45 respectively.

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Dolaz cheese , Chemical Properties , Mineral substance , Color , Traditional cheeses

The Journal Of Ege University Faculty Of Agriculture

117