Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese

In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties wer...

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Bibliographic Details
Published in:	Akademik Gıda Vol. 13; no. 4
Main Authors:	Ayar,Ahmet, Siçramaz,Hatice, Sert,Durmuş
Format:	Journal Article
Language:	English
Published:	Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti 01-04-2015
Subjects:	Pazarlama İzmir Türkiye Çerkez peyniri Raf ömrü Tütsüleme Circassian cheese Shelf life Smoked cheese Üretim tekniği Production technology
Online Access:	Get full text
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Summary:	In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese.
ISSN:	1304-7582 2148-015X