Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

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dc.contributor.authorBulut-Solak, Birsen
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T20:14:36Z
dc.date.available2020-03-26T20:14:36Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractProcessed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control (PCC) as control or similar to 70% fresh curd-similar to 30% traditional village cheese coded processed cheese with village cheese (PCv). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.en_US
dc.description.sponsorshipScientific Research Projects of Selcuk University Office [SU-BAP 10101034]en_US
dc.description.sponsorshipThis study is a part of the PhD thesis of Birsen BULUT-SOLAK. The authors would like to appreciate to Scientific Research Projects of Selcuk University Office for giving a financial support for this project (Project ID: SU-BAP 10101034). The authors would like to appreciate the assistance of Prof. Dr. Ebru SENEL at Dairy Technology Department in Ankara University for giving an opportunity to use the Universal TA.XT2 in Ankara University.en_US
dc.identifier.citationBulut-Solak, B., Akin, N. (2019). Impact Of Cooking Ph Values On The Textural And Chemical Properties For Processed Cheeses With/Without The Use Of Traditional Village Cheese During Storage. Food Science Of Animal Resources, 39,(4), 541.
dc.identifier.doi10.5851/kosfa.2019.e34en_US
dc.identifier.endpage554en_US
dc.identifier.issn2636-0772en_US
dc.identifier.issn2636-0780en_US
dc.identifier.issue4en_US
dc.identifier.pmid31508585en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage541en_US
dc.identifier.urihttps://dx.doi.org/10.5851/kosfa.2019.e34
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37905
dc.identifier.volume39en_US
dc.identifier.wosWOS:000484822800002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorBulut-Solak, Birsen
dc.institutionauthorAkin, Nihat
dc.language.isoenen_US
dc.publisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCESen_US
dc.relation.ispartofFOOD SCIENCE OF ANIMAL RESOURCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectprocessed cheeseen_US
dc.subjectpHen_US
dc.subjecttextureen_US
dc.subjectcompositionen_US
dc.subjectripeningen_US
dc.titleImpact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storageen_US
dc.typeArticleen_US

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