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Turkish White Cheese (TWC), manufactured from pasteurized cows' milk, was ripened over 90 days at 4°C, and proteolytical, chemical, textural, and sensorial changes were investigated. The main compositional characteristics of TWC are low content of total solids (TS) (39.80-41.75 g/100 g of cheese), high content of fat (49.12-49.91 g/100 g of TS) and salt (8.69-9.35 g/100 g of TS). The lactose level, pH values, and titratable acidity of samples were found between 0.74-2.05 g/100 g of TS, 4.39-4.68, and 0.73-1.12 g lactic acid/100 g of cheese, respectively. Changes in nitrogenous fractions, Urea-PAGE electrophoregram and RP-HPLC chromatograms showed that TWC undergoes a slight proteolysis. Textural attributes of TWC were significantly (p < 0.05) affected by the ripening period. The highest overall acceptance scores were found at the 60 days of ripening. Bitterness was identified at the end of the 60 and 90 days of ageing period.

The results indicate that the bioavailability of zinc in the bread is satisfactory. The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence.

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Fortification of Turkish white cheese with selenium and zinc was tested using two different methods: fortification of cheese milk and fortification of brine solution, in which the cheeses were ripened. The recoveries of Se and Zn in cheese curd and the chemical and sensory characteristics of cheese samples were measured. The fortification method affected the composition (total solids, protein, fat and salt) of the experimental cheeses significantly (P < 0.05). The recovery of zinc was a maximum in the method in which the fortifying agents were added into the cheese milk, and corresponded to 87.55%. Selenium recovery was a maximum in the method in which the fortifying agents were added into the brine solution, and corresponded to 70.91%.

The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

No abstract

The lead, cadmium, arsenic and mercury contents in samples of milk, curd and white cheese taken from a production line were investigated. The lead, cadmium and arsenic levels were found to be 12.07±0.06 ng/ml, 1.82±0.01 ng/ml and 0.64±0.03 ng/ml in milk, 219.85±0.46 ng/g, 19.58±0.34 ng/g and 8.80±0.41 ng/g in cheese curd, 250.63±0.53 ng/g, 21.19±0.16 ng/g and 10.85±0.34 ng/g in fresh white cheese preripened in brine salted to 16%, and 260.25±0.51 ng/g, 22.87±0.17 ng/g and 11.35±0.29 ng/g in ripened white cheese, respectively. No detectable levels of mercury were found in any of the samples. Variation in the heavy metal contents of samples taken during the production stages was significant (p <.05). The heavy metal concentrations of the samples were compared with those obtained by other investigators in different countries.