Coagulation temperature and smoking time determine product quality and shelf life of the acid-heat coagulated Circassian cheese

Abstract

This study examined the effects of process parameters on acid- heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70 degrees C and 90 degrees C, and smoked for 0, 2.5, and 6 h in both summer and win- ter. Microbiological, textural, proteolytic, and sensorial changes were observed for 90 days at 30- day intervals. According to the results, coagulation at 90 degrees C instead of 70 degrees C formed a firmer structure. Six- hour smoking time instead of 2.5- h provided higher dry matter, reduced proteolysis rates, and extended the microbial shelf life. In addition, higher (6 h) smoking decelerated sourness while resulting in intense smoke flavor and higher lipolytic activity. In conclusion, seasonal changes in milk and applied the process conditions revealed significant differences in the quality parameters and shelf life of acid- heat coagulated Circassian cheese.