Determination of physicochemical and sensorial properties of ultrafiltrated white cheese produced from different heat treated cheese milks with different protein/fat ratios

In this study, the physicochemical and sensorial properties of ultrafiltered white cheese produced from different heat treated cheese milks with different protein/fat ratios were investigated. Ultrafiltration (UF) retentate obtained by ultrafiltration of milk was used in the production of white cheese. UF retentate with 3 different protein/fat ratios (0.8, 0.7 and 0.6) was heat treated at 75°C and 85°C for 15 seconds. The physicochemical, microbiological and sensorial properties of the UF white cheese samples were determined on the 1st, 45th and 90th days of storage. When the results obtained in the study were examined, it was determined that there was a decrease in the amounts of total dry matter and pH values in all samples at the end of the 90-day storage. It was determined that during the storage period, the salt contents, titration acidity values, and water-soluble nitrogen ratio and soluble nitrogen in TCA ratio increased and the fat and protein contents decreased. According to the texture profile analysis on UF white cheese samples, it was determined that the hardness and chewiness values decreased, the adhesiveness values increased, the springiness values showed an irregular behavior during the storage period, the cohesiveness values increased at the 45th day of storage and decreased at the 90th day of storage. The color properties of UF white cheeses were investigated from L*, a* and b* values. L* values in UF white cheeses varied between 96.07-98.34 at the 1st day of storage, between 95.02-96.56 at the 45th day of storage, and between 94.51-94.94 at the 90th day, a* values varied between (-) 0.77- (-) 0.30 at the 1st day of storage, between (-) 0.68- (-) 0.18 at the 45th day of storage, and between (-) 0.60- (-) 0.06 at the 90th day, b* values varied between 7.81-8.45 at the 1st day of storage, between 7-78-9.44 at the 45th day of storage, and between 8.25-10.13 at the 90th day of storage. It was determined that the TMAB counts in UF white cheeses were ranged from 7.48 to 7.52 log cfu/g at the 1st day of storage, from 7.24 to 7.37 log cfu/g at the 45th day of storage, and from 7.07 to 7.22 log cfu/g at the 90th day of storage. Lactic acid bacteria counts in UF white cheeses were found to be between 7.75-8.41 log cfu/g at the 1st day of storage, between 9.06-9.51 log cfu/g at the 45th day of storage, and between 8.05-8.96 log cfu/g at the 90th day of storage. When the sensory analysis results of UF white cheese samples were examined, it was determined that the effect of storage was statistically significant on the appearance and taste scores. Protein/fat ratio of cheese milk, the heat treatment applied to the cheese milk and the storage time did not have a significant effect on the texture scores. It was found that protein/fat ratio of cheese milk and storage time have a significant effect on odor scores. The 90-day storaged cheese sample produced from cheese milk with protein/fat ratio of 0.7 and heat treated at 85 ºC for 15 min had the highest general appreciation score.