The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese


Kurultay S., Yasar K., Oksuz O.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, ss.386-388, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 59
  • Basım Tarihi: 2004
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Sayfa Sayıları: ss.386-388

Özet

Three different curd pH values (4.8, 5.0 and 5.2) and 4 different stretching temperatures (70, 75, 80 and 85 degreesC) were used in the Kashar cheese manufacturing process. Some clear decreases, especially in dry matter, were observed due to an increase in curd stretching temperatures (p<0.01). However, increased stretched temperatures also caused an increase in salt, protein and water-soluble nitrogen content as well of the pH of the Kashar cheeses.