The effects of cheese production method, fat rate and ripening on the properties of freeze-dried kashar cheese powders during storage

In this study full-fat and semi-fat Kashar cheeses were produced by using melting salts and scalding method. Then the cheeses were dried by freze-drying method both they were fresh and matured. Powdered cheeses were vacuum packaged and stored for 3 months at room temperature. Physical, chemical and sensory analysis were carried out at 1st, 30th, 60th, 90th days of storage period. According to the results of the research; the pH values of Kashar cheese powders which were produced by melting method were higher than those produced by scalding method (p<0.05). Titratable acidity of Kashar cheese powders which were produced from fresh Kashar cheeses were higher than those produced from mature Kashar cheeses. Protein contents of cheese powders produced from semi-fat Kashar cheeses were higher than those produced full-fat Kashar cheeses (p<0.05). The water soluble nitrogen contents and ripening index of cheese powders produced from mature Kashar cheeses were higher than those produced from fresh Kashar cheeses (p<0.05). The water activity values of all cheese powders were increased during storage period (p<0.05). The effect of ripening condition, fat content, production method and storage period were found unsignificant on the L*, a* and b* values of all cheese powders (p>0.05). According to total scores at sensory analysis, the cheese powders which were produced by melting method from full-fat Kashar cheese (F) and those produced by scalding method from fresh Kashar cheese (A) were choosse as the most favorite by the panelists.