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-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59
  • Basım Tarihi: 2004
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.386-388
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Hayır

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.