CHEMICAL AND SENSORY PROPERTIES OF ACID-TYPE CHEESE:YOGURT CHEESE

Authors

  • DILEK SAY
  • MEHMET SALIH ÇAYIR
  • NURAY GÃœZELER

Abstract

In this study, the basic chemical composition and sensory properties of Yogurt cheeses, which do not contain any additive substance obtained by addition of yogurt into boiling milk were investigated. For this purpose, seventeen of Yogurt cheese was used as sample material were collected from different cheese producers in the region of Hatay, in Southern Turkey. The minimum, maximum and mean values of the chemical parameters for Yoghurt cheese samples were 5.52, 6.37 and 5.94 ± 0.223 for pH, 0.29, 0.97 and 0.50 ± 0.212% for titratable acidity (l.a%), 43.12, 54.07 and 47.37 ± 2.654% for dry matter, 16.25, 25.75 and 21.26 ± 3.433% for fat, 35.64, 52.02 and 44.76 ± 5.839% for fat-in-dry matter, 20.99, 29.53 and24.55 ± 2.321% for protein, 43.36, 60.30 and 51.87 ± 4.383% for protein-in-dry matter, 0.14, 1.44 and 0.60 ± 0.453% for salt, 0.30, 2.95 and 1.28 ± 0.958% for salt-in-dry matter and 1.31, 3.12 and 2.26 ± 0.513% for ash. The result of total score in the cheese samples was determined to change between the scores 61-84 with mean score of 72. The sensory evaluations showed that the Yogurt cheeses were described by a milky odour, salty taste and a semi-hard texture by panelist.

Downloads

Published

2018-08-21

Issue

Section

Working Group 3: Fundamentally Disciplines and Environment and Plant Management