Influence of the melting salts used the some characteristics and ripening properties of kashar like cheese

ABSTRACTPhD THESISINFLUENCE OF THE MELTING SALTS USED ON THESOME CHARACTERISTICS AND RIPENING PROPERTIESOF KASHAR LIKE CHEESEMine ÇÜRÜKDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATUREL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor: Prof. Dr. Mehmet GÜVENYear: 2006 Sayfa: 89Jury: Prof. Dr. Mehmet GÜVENProf. Dr. Bülend EVL YAProf. Dr. Barbaros ÖZERAssoc. Dr. Nuray AHANAssist. Dr. Serdar AKINIn this study, Kashar cheese has been produced by adding phosphat and citrat meltingsalts or without melting salts, and ripened 90 days packed with vacuum. It has been observedthat, using the melting salts has been effective significantly on physcal, chemical, biochemicaland sensory properties of cheese ( p<0.01). It has been found that, the composition which wasmade with different melting salts, had close pH values and properties. It has been found thaturea- PAGE electroforesis of cheeses were different. The cheese which was added % 100phospate more -casein hydrolysis than -casein. It has been determined that the other types ofcheeses?s casein hydrolysis were opposite. During ripening periods, pH values of the cheesesdecreased, titratiable acidity (%la), salt ratio, total FFA quantity, water soluble nitrogen ratio, %12 TCA-soluble nitrogen, % 5 PTA-soluble nitrogen, PPA ratio and total FAA increased. Thecheeses which was added melting salts were prefered when they were fresh but during ripeningperiod sensory properties of this cheeses were decreased. Sensory properties of control cheesewas increased at first 30 days of ripening period, after than it was decreased. It was concludedthat the use of melting salts significantly cause a difference on the quality of cheeses andespecially citrat salts were effected proteolysis different manners.Key words: Kashar cheese, melting salts, ripeningII