Effect of different formulation and storage period on quality of block type processed cheese

In this study, block type processed cheeses were produced using different amounts of fresh cheese curd, ripe cheeses (white cheese and kashar cheese) milk powder, cream, melting salt and salt. The produced cheeses were packed in a vacuum packaging machine with polyamide + polyethylene packaging and stored at 6-8oC for 90 days. On the 30th, 60th and 90th days of storage, changes in the physicochemical, textural and sensory properties of cheeses were determined. pH values of cheese samples in the range of 5,16-5,50, acidity in the range of 1,12-1,32%, dry matter ratios in the range of 52,16- 57,76%, fat ratios in the range of 23,08-24,92%, salt ratios in the range of 1,17-1,63%, water-soluble nitrogen ratios in the range of 6,51-15,76%, melting surface distance in the range of 2,35-3,82 cm, hardness values in the range of 1799,57-2369,90 g, brittleness values were determined between 5,80-9,15mm and sensory evaluation scores between 16,14-23,57. On the produced cheese samples, the highest sensory score at the end of 90 days is in the sample no 1 produced from 100% curd, the highest hardness is in the sample no 3 containing 50% curd and 50% ripe kashar cheese, the lowest brittleness is in the sample no 1 produced from 100% curd, and the highest melting surface was carried out in the sample no 2 containing 70% curd and 30% ripe kashar cheese.