Determination of the effects of different process techniques on processed cheese quality

This study is screening the diversity of two different processes and superiority of UHT in terms of stability and finished product of "processesd cheese". In oder to reveal the differences between production with classical method and this UHT system which is deployed in Turkey for the first time, raw materials were examined as their physical, chemical and microbiological parameters. Afterwards, 5 bathces were processed with UHT system with 144°C temperature and also another 5 bathces processd with classical method with 104 °C. These recipes were packed as finished products and samples were picked in the terms of 5 seperate UHT process and classical methods . After sampling each of the finished product of 5 pairs of specimen ,those are physically , chemically and microbiologically analysed. Via the results of those analysis of finished product, physical, chemical and microbiological parameters are examined and variations between these two processes are determined. It has been concluded that UHT is superior to classical method in terms of physical, chemical and microbiological quality and the diversity of these two methods.