The effects of the use of whey protein as an fat substitute and storage period on the quality properties of boru type kunefe cheeses

In this study, whey protein concentrate was added to the milk with reduced fat content and by using certain amounts of melting salts in dry boiling, Boru Type Künefe cheeses, which are important in terms of gastronomy, were produced. Some properties of raw milk and whey, physical, chemical and sensory properties of cheeses during 90 days of storage and sensory properties of Künefe desserts were investigated in the production of Boru Type Kunefe cheeses. According to the results obtained, the effects of using different fat and whey protein ratios were determined significant (p<0.05) on yield, titratable acidity, outer and inner surface L* and b*, hardness, chewiness, melting values, dry matter, fat, fat content in dry matter, proteolysis and sensory properties of cheeses. It was determined that there are differences in the microstructure of the cheeses. According to the aroma analysis of the cheeses, 27 compounds were identified. Storage period affected significant (p<0.05) on pH, titration acidity, fat, inner surface L*, outer surface a* and b* melting values, odour, hardness, springiness and chewiness values and proteolysis properties.