The effects of yogurt ratio that are used in yogurt cheese production on quality parameters

In this research, Yogurt cheeses which were produced by adding yogurt to milk for coagulation in 20%, 30%, 40% and 50% ratios were stored for 90 days at 4±1ºC. The effects of different yogurt ratios and storage time on cheese yields, pH, titration acidity, dry matter, fat in dry matter, total nitrogen, protein, protein in dry matter, salt, salt in dry matter, curd firmness, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acids, color and sensory properties were determined. According to the results, cheese yield was increased, curd firmness were decreased while yogurt amount which was added to milk was increased. It was determined that using of yogurt in different ratios and storage time had no significant effect on dry matter, fat and protein in dry matter properties of Yogurt cheese samples (p>0.05). pH value, curd firmness, water soluble nitrogen, ripening degree, 5% PTA soluble nitrogen, casein nitrogen and proteose-peptone nitrogen values of Yogurt cheeses were affected by yogurt adding in different ratios (p<0.05). As a result of sensory analysis; the most liked cheese were selected as Yogurt cheese with 30% yogurt and cheeses with 40%, 20%, 50% yogurts were followed it relatively. The titration acidity, dry matter amount, fat, salt, salt in dry matter, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, proteose-peptone nitrogen, total free amino acid, a and b values of Yogurt cheeses were increased while storage. pH, fat in dry matter, protein, protein in dry matter, curd firmness, casein nitrogen, L values and sensory analysis points were decreased while storage.