Effects of salt concentration of scalding solution and storage period on properties of kaşar cheese

In this study, Kaşar cheeses were manufactured using 6%, 9%, 12% and 15% salts concentrations of scalding solution and stored for 60 days in vacuum package. Using of different salt concentration of scalding solution in the manufacture of Kaşar cheeses were significantly influenced pH, dry matter, protein, protein-in-dry matter, salt, salt-in-dry matter, firmness, total free fatty acids, melting points, L, a, b, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acids and sensory properties. On the other hand, the values for titratable acidity, fat, fat-in-dry matter were not influenced.It was determined that ß-casein was more readily hydrolyzed in the cheese which were manufactured at level of 15% salting concentration of scalding solution, ?s1-Casein was hydrolyzed at the highest level in the cheese manufactured at level of 6% salting concentration of scalding solution. The cheese manufactured at level of 9% salting concentration of scalding solution received the highest sensory scores by all members of panel group during storage.According to storage some variables of cheese which are titratable acidity, dry matter, fat, fat-in-dry matter, salt, salt-in-dry matter, curd consistency, total free fatty acids, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen, proteose-peptone nitrogen, total free amino acids, a value, b value increased, whereas pH, protein, protein-in-dry matter, casein nitrogen, ß-casein, ?s1-casein and sensory properties decreased.Key Words: Kaşar cheese, salting, storage, proteolysis