The effects of the pressing and the scalding treatments on some quality properties in Mara cheese production

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dc.contributor.authorTekinsen, KK
dc.contributor.authorNizamlioglu, M
dc.date.accessioned2020-03-26T16:46:13Z
dc.date.available2020-03-26T16:46:13Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Mara cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 +/- I degreesC/5 min. (A), 75 +/- 1 degreesC/5 min. (B) and 80 +/- I degreesC/5 min (C), to each of two curds pressed for I h by 1:5 kg (1) and 1.5:5 kg (11) weights of milk used. All experimental samples were examined microbiologically, chemically and physically on the first, 15(th), 30(th) 60(th) and 90(th) adys of the ripening period in addition to the assessment of the sensorial characteristics of 30, 60 and 90-day-old experimental samples. During the ripening period no regular changes were found in the fat, moisture, ash, salt content and acidity, pH and a(w) values of the samples, although moisture content increased by 1-4% at the end of ripening. It was determined that sample IB in group I had a high a(w) value and the difference between IA and IB was significant at p < 0.05. Aerobic mesophilic and Lactobacillus microorganisms decreased in number at different rates toward the end of the ripening period, although the decrease was not considerable in the colony count of aerobic mesophilic microorganisms after the 30(th) day of ripening. Sample IA had the maximum total sensorial score on the 30(th) and 90(th) days of the ripening period and 113 on the 60(th) day. It is concluded that pressing and scalding treatments applied to the curds slightly affected the chemical and physical characteristics and that treatments by pressing for 1 h by 1:5 weight of milk used and of scalding at 70 +/- 1 degreesC for 5 min will give better sensorial quality characteristics, particularly with regard to appearance.en_US
dc.identifier.endpage160en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue1en_US
dc.identifier.startpage153en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18596
dc.identifier.volume27en_US
dc.identifier.wosWOS:000181960400020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherSCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEYen_US
dc.relation.ispartofTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMaras cheeseen_US
dc.subjectqualityen_US
dc.subjectpressingen_US
dc.subjectscaldingen_US
dc.titleThe effects of the pressing and the scalding treatments on some quality properties in Mara cheese productionen_US
dc.typeArticleen_US

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