The effect of bovine, ovine and caprine milk on composition, proteolysis, functional and sensory properties of kashar cheeses

In this study, Kashar cheeses were produced from bovine, ovine and caprine milk and ripened for 90 days. Cheese yield are similar in the cheeses made with bovine and caprine milk, but was higher in the cheese made with ovine milk. While the use of different milk types didn?t influence the 5 % phosphotungstic acid soluble nitrogen and sensory properties such as color/appearance characteristics of Kashar cheeses; pH, titratable acidity, dry matter, ash, fat, fat in dry matter, salt, salt in dry matter, protein, protein in dry matter water soluble nitrogen, 12 % tricholoroacetic acid soluble nitrogen, maturity index coefficient, total free amino acids, hardness, melting, color and sensory properties such as liking ratings, taste and structure characteristics were significantly influenced.As a result of analysis for determining the composition of Kashar cheese, dry matter and protein content of caprine cheese were found higher than those of the other cheeses. The most melting property which is one of the most important functional properties for Kashar cheeses was determined in ovine cheese. At the same time, ovine cheese underwent further protolysis. As a result of sensory analysis, the most liked Kashar cheese was bovine cheese by panelists. While titratable acidity, water soluble nitrogen, 12 % tricholoroacetic acid soluble nitrogen, 5 % phosphotungstic acid soluble nitrogen, maturity index coefficient, total free amino acids and melting rates increased depending on the cheese ripening period; L values, ß-casein and ?s1-casein rates and hardness values decreased.Keywords: Kashar Cheese, Bovine-Ovine-Caprine Cheese, Proteolysis, Functional, Melting