Investigation of the effect of buttermilk on the functional and technological properties of low-fat kashar cheeses

In this study, it was aimed to determine the functional composition of buttermilk which seen as a waste of butter technology, to investigate the possibilities of using in cheese production, and thus to produce kashar cheese with increased functional value and improved technological properties. For this purpose, the use of buttermilk powder obtained from buttermilk as a fat substitute and functional additive in the production of non-fat and low-fat kashar cheese has been studied. In the study, the production of kashar cheese was carried out according to the composition values determined by the Turkish Food Codex Cheese Regulation. In production, buttermilk powder was added in optimized proportions (0; 2,5; 5,0 and 7,5%) to non-fat (KA) and low-fat (KY) kashar cheeses and 9 different cheese models were produced, including the control group (KT). The cheeses were left to mature at +4 ±1 oC and functional composition, physical, biochemical, textural, solubility and sensory taste and quantitative descriptive characteristics (QDA) were determined on the 1., 30., 60. and 90. days of maturation. The results showed that the enrichment of kashar cheeses with buttermilk powder had a significant effect on their technological and functional properties (p≤0.01). Along with the maturation of cheeses, it was observed changes in biochemical properties, hardness, melting properties, resistance to extension and stretch quality. The aroma profile and qualitative descriptive characteristics have improved with maturation. Consumer liking and sensory characteristics were generally appreciated above the value of "I like it very much, ˃8". It was concluded that buttermilk and it's powder can be successfully used in innovative product designs, technological and nutraceutical modification of various food and dairy products.