Sep 26, 2011 - Key words: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis. ... Cheese ripening is a complex process that includes the.
Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese Ihsan Bakirci, Arzu Kavaz and Emine Macit 1
Department of Food Engineering, Agricultural Faculty, Atatürk University, TR-25240, Erzurum, Turkey. Accepted 25 May, 2011
The aim of this study was to determine the effects of different brine concentrations on some properties of Turkish white cheese. Cheeses made from pasteurized milk (65°C for 30 min) were ripened in 11, 14 -1 and 17 g 100 ml NaCl for 90 days at 7±1°C. Some physicochemical and biochemical analyses were carried out during storage time. The effects of brine concentrations on total solids, protein, ash, salt, pH, and WSN values were found to be significant (P
