Author/Authors :
TUNÇTÜRK, Yusuf Yüzüncü Yıl Üniversitesi - Mühendislik-Mimarlık Fakültesi - Gıda Mühendisliği Bölümü, Turkey , OCAK, Elvan Yüzüncü Yıl Üniversitesi - Mühendislik-Mimarlık Fakültesi - Gıda Mühendisliği Bölümü, Turkey , ZORBA, Ömer Yüzüncü Yıl Üniversitesi - Mühendislik-Mimarlık Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
The Effect of Different Homogenization Pressures on Chemical, Biochemical, Microbiological, and Sensorial Properties of Kashar Cheese
Abstract :
Homogenization process is a common application for fat stabilization in dairy industry. In this study, cheese-milks were homogenized at 5 different pressures (0, 3.5, 7, 10.5 and 14 MPa), and the effect of cheese making with these milks on various cheese properties was investigated. Depending on increase in homogenization pressure, diameter of fat globules decreased (p 0.01) and cheese yield increased (p 0.01). While homogenization process caused an increase in fat, fat in dry matter (p 0.01), moisture in non-fat dry matter and titratable acidity (p 0.05), protein in dry matter, ash, salt and pH values declined by increment of homogenization pressure (p 0.05). Dry matter and protein contents of cheese samples were not significantly affected from this application (p 0.05). It was determined that, amino nitrogen ratio increased and lipolysis values decreased (p 0.05) depending on increase in homogenization pressure. Mould-yeast counts decreased in homogenized samples (p 0.05), however total aerobic and lactic acid bacteria counts were not influenced by these applications. Colour and appearance points of homogenized cheese samples were found lower than control as a result of whitening effect of homogenization, but there was no difference in points of flavour and body-texture properties.
NaturalLanguageKeyword :
Homogenization , Pressure , Kashar cheese
JournalTitle :
Yuzuncu Yil University Journal Of Agricultural Sciences
