Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of curd scalding duration on chemical, biochemical, color, textural, microstructural and sensorial characteristics of a brine-type cheese were examined. The cheeses that were characterized by the scalding of curd in hot whey (60 degrees C) and brining in whey were manufactured from raw cows' milk and the curds were scalded for 10, 20 or 30 min. Regardless of cheese ripening time, increased scalding duration resulted in decreased moisture, titratable acidity, lactic acid, ethanol, whitening index and h degrees values. The images obtained by scanning electron microscopy of the cheeses were clearly different each other. At the end of ripening, cheeses from curds scalded for up to 20 min had the highest water-soluble nitrogen, 2-phenylethyl acetate, acetic acid, chewiness, gumminess and hardness levels, and overall acceptability scores. In conclusion, scalding of curd in whey up to 20 min at 60 degrees C gave satisfactory results in terms of quality parameters of the present cheeses.
Açıklama
Anahtar Kelimeler
Scalding duration, Brine-type cheese, Chemical composition, Texture, Microstructure
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
145
