Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese

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dc.authoridDURSUN, AHMET/0000-0003-0736-8740
dc.authoridTURKMEN, DILEK/0000-0002-9255-1891
dc.contributor.authorGuler, Zehra
dc.contributor.authorTurkmen, Dilek
dc.contributor.authorDursun, Ahmet
dc.date.accessioned2024-09-18T20:56:51Z
dc.date.available2024-09-18T20:56:51Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.lwt.2021.111312
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85102837550en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111312
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12121
dc.identifier.volume145en_US
dc.identifier.wosWOS:000663365600002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectScalding durationen_US
dc.subjectBrine-type cheeseen_US
dc.subjectChemical compositionen_US
dc.subjectTextureen_US
dc.subjectMicrostructureen_US
dc.titleDifferent scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheeseen_US
dc.typeArticleen_US

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