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Journals / Tarım Bilimleri Dergisi / 2021 / Cilt: 27 - Sayı: 2

Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese

Ali Adnan HAYALOĞLU
Ahmet Ferit ATASOY
Huriye Gözde CEYLAN
Mehmet ÇİÇEK
Pages
155–163
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Scalding temperature significantly affected fat in dry matter and salt in dry matter (P

📌 3 Key Takeaways

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Objective & Hypothesis:The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese.
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Key Findings & Data:Dry salted fresh cheeses were scalded in whey at 70 °C, 80 °C, and 90 °C for 5 and 10 minutes and ripened for 90 days, respectively.
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Conclusion & Impact:Scalding temperature significantly affected fat in dry matter and salt in dry matter (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 °C, 80 °C, and 90 °C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter (P

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Cite This Article

HAYALOĞLU, A. A., ATASOY, A. F., CEYLAN, H. G., ÇİÇEK, M. (2022). Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese. Tarım Bilimleri Dergisi, Cilt: 27 - Sayı: 2, 155–163. https://ajindex.com/articles/594695

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References (7)

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