The properties of soft cheeses that was produced by sodium caseinate addition to fat enriched milk and changes of these properties while storage

In this research, cheeses which were produced by adding sodium caseinate to milk for condensation in 1.5%, 2.5% and 3.5% ratios were stored for 90 days at 4±1ºC. The effects of different sodium caseinate ratios and storage time on pH, titration acidity, dry matter, fat in dry matter, total nitrogen, protein, protein in dry matter, salt, salt in dry matter, curd firmness, water soluble nitrogen, ripening degree, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen, casein nitrogen, proteose-peptone nitrogen, total free amino acids, color and sensory properties were determined. According to the resultscurd firmness were decreased while sodium caseinate amount which was added to milk was increased. pH value, titration acidity, dry matter amount, fat in dry matter, salt, salt in dry matter, water soluble nitrogen, ripening degree, proteose-peptone nitrogen, total free amino acids, L, a, b and curd firmness values of cheeses were affected by sodium caseinate adding in different ratios (p<0.05). It was determined that using of sodium caseinate in different ratios and storage time had no significant effect on fat, 12% TCA soluble nitrogen and 5% PTA soluble nitrogen properties of cheese samples (p>0.05). As a result of sensory analysis; the most liked cheese were selected as cheese with 3.5% sodium caseinate and cheeses with 2.5% and 1.5% sodium caseinate were followed it relatively.