Production of kasar cheese analogue: Physical, chemical and sensory properties

Kaşar Cheese is a hard type of cheese varieties. Scalding and kneading are common procedures to have characteristic properties. However, using melting salts in teleme to produce kaşar-like cheeses is increasing in recent years. In addition, cheese analogue can be produced by using dairy-based ingredients including casein, cream, milk powder and melting salts. These procedures may cause some differences in the cheese quality.The purposes of this study were 1) to develop kaşar-like cheese formulations, 2) to determine and compare the changes in physical, chemical and sensory properties of the products during storage and 3) to determine shelf-life of the cheeses.In this study, classic kaşar (A), block type processed kaşar (B) and imitation kaşar (C) cheeses were produced. Changes in physical, chemical, sensory and aroma properties were determined in samples taken on days 1., 30. and 90. Aroma compounds in the cheeses were determined by using solid phase microextraction (SPME) gas chromatography-olfactometry (GC-O) system. Descriptive sensory analysis was used to determine sensory properties of the cheeses by six member panel.Significant effect of interaction between cheese type and storage time on the pH and titratable acidity was determined (P?0,01). Significant differences were also determined in fat and protein (P?0,01) and ash (P?0,05) content of the cheeses based on the proximate analysis conducted only on the first day of storage.Significant differences were determined among the cheeses in terms of meltability, oil separation index, L and -a values of the samples. ``Whey??, ``cooked??, ``creamy?? and ``fermented?? were determined as the most intense descriptors of the cheeses analyzed on days 1. and 30. However, ``soapy?? and ``barny?? intensities were much higher in imitation kaşar (C) cheese than others. Based on consumer test, control cheese was the most liked cheese while imitation cheese was the least liked cheese. It was found that the shelf life of the imitation kaşar was shorter than other samples.As a result of olfactometric analysis, 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, unknown 1, acetic acid, butyric acid, 2-/3-metil butyric acid, 2-acetyl-2-thiazoline, beta-ionene, 2-phenylethanol, maltol, p-cresol, sotolon, sigma-decalactone ve gama-dodecalactone were some of the characteristic aroma-active compounds.In conclusion, making processed kaşar cheese by using some salts and imitation of kaşar cheese affected its some quality parameters including physical, chemical and sensory characteristics and aroma profiles.Keywords: Kaşar, processed kaşar, imitation kaşar, aroma, physical, chemical and sensory properties