Effects of some different process made on the properties of sünme cheese

In this study, the effects of the brine including different levels of salt on properties of raw and pasteurized milk Sünme cheese and changes in Sünme cheese during ripening, was investigated. For this subject, Sünme cheese made from raw and pasteurized cows? milk, the two different brine including 14 %, 16 % ratio salt were used and ripened during 90 day. Physical, chemical and organoleptic properties of cheeses at 1., 15., 45. and 90. day of ripening were determined. From the results, it was found that using of brine including different levels of salt significantly had effect on pH value, titratable acidity, total solids, fat, fat in the drymatter, protein, protein in the drymatter, salt, salt in the drymatter, melting, total nitrogen, watersoluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen, casein nitrogen, proteose-peptone nitrogen values and water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen, casein nitrogen, proteose-peptone nitrogen in the total nitrogen (p<0.05) and organoleptic properties significantly had effected (p<0.05). Statistical analysis showed that, the ripening period effected all of components (p<0.05).