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, vol.59, pp.386-388, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59
  • Publication Date: 2004
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.386-388
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

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.