dc.date.accessioned |
2021-06-08T09:11:36Z |
|
dc.date.available |
2021-06-08T09:11:36Z |
|
dc.date.issued |
2020 |
|
dc.identifier.issn |
0022-0302 |
|
dc.identifier.uri |
https://hdl.handle.net/20.500.12619/96012 |
|
dc.description |
The authors thank the Gunesoglu Sut Gida San. Tic. A.S. and Elif Sut Urunleri for making their facilities available for the cheese making conducted in this study. We also thank Referans Gida San. ve Dis Tic. Ltd. Sti for their donations of starter cultures used in this study. The financial support of The Scientific and Technological Research Council of Turkey (TUBITAK), Ankara, Turkey (grant no. 2150651), is greatly appreciated. The authors have not stated any conflicts of interest. |
|
dc.description |
Bu yayının lisans anlaşması koşulları tam metin açık erişimine izin vermemektedir. |
|
dc.description.abstract |
A significant amount of Turkish White cheese is still produced in 1-kg cheese blocks and distributed to retail stores and farmers markets in 18-kg tin containers with brine. Portioning the cheese for the customer's desired weight requires a slicing process. The crumbs that occur during cutting or portioning are undesirable for customers and can cause economic loss for the business. In this study, our goal was to investigate the sliceability of White cheese that was manufactured at various final packing (i.e., packing with brine) pH values (5.3, 5.0, 4.7). For this purpose, we manufactured 4 batches of cheese at different times from high heat treated milk (78 degrees C, 8 min) and monitored the chemical and textural properties at 1, 2, 4, and 8 wk. Cheeses that were packed at pH 4.7 were harder compared with cheeses that were packed at pH 5.0 and 5.3. No correlation was observed between cheese-packing pH values and the size of the crumbs; however, there was a significant negative correlation between packing pH and crumb weight (i.e., decrease in cheese-packing pH increased the crumb weight). Cheeses packed at pH 5.0 and 5.3 exhibited increased slicing adhesiveness during storage. All cheese samples exhibited similar colloidal calcium phosphate levels and water-soluble nitrogen values during storage. This study showed that an increase in the packing pH of White cheese reduced the weight of crumbs that occurred during cutting. This study is the first study to investigate crumbs occurring with slicing in White cheese. This is also the first study in the literature that monitored the colloidal calcium phosphate content of Turkish White cheese. |
|
dc.description.sponsorship |
Scientific and Technological Research Council of Turkey (TUBITAK), Ankara, TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [2150651] |
|
dc.language |
English |
|
dc.language.iso |
eng |
|
dc.publisher |
ELSEVIER SCIENCE INC |
|
dc.relation.isversionof |
10.3168/jds.2020-18610 |
|
dc.rights |
info:eu-repo/semantics/closedAccess |
|
dc.subject |
RHEOLOGICAL PROPERTIES |
|
dc.subject |
FUNCTIONAL-PROPERTIES |
|
dc.subject |
INSOLUBLE CALCIUM |
|
dc.subject |
FETA CHEESE |
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dc.subject |
TEXTURE |
|
dc.subject |
PROTEOLYSIS |
|
dc.title |
Effect of packing pH values on the crumbliness of fresh Turkish White cheese |
|
dc.type |
Article |
|
dc.contributor.authorID |
Bulduk, Kubra/0000-0001-6228-4561 |
|
dc.contributor.authorID |
Ozturk, Mustafa/0000-0002-3919-897X |
|
dc.identifier.volume |
103 |
|
dc.identifier.startpage |
9860 |
|
dc.identifier.endpage |
9867 |
|
dc.relation.journal |
JOURNAL OF DAIRY SCIENCE |
|
dc.identifier.issue |
11 |
|
dc.identifier.doi |
10.3168/jds.2020-18610 |
|
dc.identifier.eissn |
1525-3198 |
|
dc.contributor.author |
Pamuksuz, T. |
|
dc.contributor.author |
Bulduk, K. |
|
dc.contributor.author |
Ozturk, M. |
|
dc.relation.publicationcategory |
Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı |
|
dc.identifier.pmıd |
32896408 |
|