Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour

Avsar Y., Yildirim M., Yildirim Z.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.56, no.5, pp.254-257, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 5
  • Publication Date: 2001
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.254-257
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

In this study, a white-brined cheese with different protein content (similar to 12.5, 14.0, 15.5 or 17.0%) but the same total solids (similar to 40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals.