Some properties of commercial kaşar and kaşar-like processed cheeses and discrimination of cheese by Fourier transform infrared spectroscopy

In the first part of this study, some compositional properties, CIE color parameters (L *, a * and b *) and hardness values of kaşar cheeses and processed cheeses (kaşar like cheeses produced with melting salts) consumed in Turkey were determined. In the second part, usage possibility of Fourier transform infrared (FTIR) spectroscopy to discriminate kaşar cheeses and kaşar cheese like cheeses produced with melting salts which are marketed as kaşar cheese were investigated. Kaşar and processed cheeses (9 kaşar and 9 processed cheeses) obtained from 9 different companies were analyzed. Average dry matter, fat, pH, acidity (% lactic acid), salt in dry matter and ash contents of the kaşar cheese samples (n = 9) were determined as 53.57%, 26.55%, 5.22, 0.70%, 4.88% and 4.14%. The same parameters were found to be 52.89%, 25.97%, 5.41%, 0.69%, 4.31% and 4.43%, respectively in prosessed cheeses (n = 9). While L *, a * and b * values of the outer surface of kaşar cheese samples changed between 77.86-82.80, -2.10 / -3.85 and 13.03-18.97, L *, a * and b * values the outer surface of the processed cheese samples were ranged from 80.32-82.82, -3.12 / -3.85 and 13.26-24.44. CIE b * values of outer surface and cross section information of the processed cheese samples (yellowness) are generally higher than the kaşar cheese samples. Hardness values of kaşar cheeses were found to be between 11.31-27.34N and an average value of 20.85N, while the hardness values of the processed cheese samples were found to be 13.94-23.55N and an average value of 19.70N. The FTIR spectra of the cheese samples recorded in the spectral range of 4000-400 cm-1 with a resolution of 2 cm-1 are arranged that the cheeses can be grouped correctly by 87.5% with the used statistical model. This study shows the possibility of usage of FTIR spectra of cheeses to discriminate kaşar and processed cheeses produced with melting salts. Thus, FTIR spectroscopy has a significant usage potential to determine the adulteration in kaşar cheese (the mislabelling of processed cheeses as kaşar cheese). However, more sample analyses are required to increase the power of the statistical model used.