Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening

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Eroglu A., TOKER Ö. S., DOĞAN M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.69, sa.2, ss.243-253, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/1471-0307.12250
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.243-253
  • Erciyes Üniversitesi Adresli: Evet

Özet

In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.

In the present study, four different fresh Kashar cheese samples were ripened for 90 days. The   physicochemical properties (dry matter, protein, fat and ash contents and pH values), texture attributes (hardness, adhesiveness, springeness, cohesiveness, gumminess, chewiness and resilience), fatty acid composition and volatile compound profiles of the samples were measured every 30 days of the ripening period. The saturated fatty acid content of the samples was found to be higher than the monounsaturated fatty acid content and the fatty acid composition changed during ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. As hardness generally increased with ripening, springiness, chewiness and resilience values decreased. The other texture parameters, namely adhesiveness, chewiness and gumminess has not regular trend with respect to ripening. The results of the present study highlighted that texture parameters as a function of ripening period should be considered for both of fresh and aged Kashar cheeses to determine ripening period since they are very important for consumer acceptability and consumption aim of the end product.