The effects of pasteurization process and clotting time on the properties of hand-pressed cheese

In this study the effects of pasteurization process and clotting time on the properties of Sikma (hand-pressed) cheese was researched. For this purpose, Sikma (hand-pressed) cheese was produced and physicochemical properties of the cheese was investigated for 90 day ripening period. Pasteurization process did not influence the yield of Sikma (hand-pressed) cheese. Sikma (hand-pressed) cheeses produced by pasteurization process had lower pH degrees and higher titratable acidity values because of adding stater culture. On the other hand, it was determined that Sikma (hand-pressed) cheeses made from raw milk resulted in higher fat, protein as a result of this, total solid content was found higher. Pasteurization process influenced the ripening properties of cheeses positively. As a result of adding starter culture, it was showed that higher levels of water soluable nitrogen. This showed contrable and faster ripening rate. Different clotting time of the hand-pressed cheese didn?t affect the physicochemical properties during ripening significantly. The reason of this may be hand-pressed process. This study is a pre-research on the way of Sikma (hand-pressed) cheese made from raw milk and non-hygienic traditional producing process contaning human health risk most commonly produced in Gaziantep region and advised industrial and standardized producing process