Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining

Kaya, Sevim

doi:10.1016/s0260-8774(01)00098-x

Cited by 84 publications

(76 citation statements)

References 9 publications

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“…Then, the curd is shaped by hand and scalded at 80-90 • C for 1 min and shaped again [39,48]. The curds are immersed in 20-25% NaCl brine for up to 1 year [47] and the cheese has a very salty taste. However, increasing the level of salt (> 20% NaCl brine) causes some textural [47] and hydrolytic and oxidative rancidity problems [48] in Gaziantep cheese.…”

Section: Gaziantep Cheesementioning

confidence: 99%

“…The curds are immersed in 20-25% NaCl brine for up to 1 year [47] and the cheese has a very salty taste. However, increasing the level of salt (> 20% NaCl brine) causes some textural [47] and hydrolytic and oxidative rancidity problems [48] in Gaziantep cheese. Reduction of the fat-in-dry matter content (FDM, 50.4, 33.4 or 13.5%) and scalding the curd at different temperatures (75,85 or 95 • C) affected the rheological and functional properties of Gaziantep cheese [39,40].…”

Section: Gaziantep Cheesementioning

confidence: 99%

“…Reducing the fat-in-dry matter and increasing the scalding temperature improved the textural characteristics of the cheese, including hardness, gumminess, cohesiveness and springiness values, while these treatments reduced the meltability of Gaziantep cheese. The typical composition of 14 d-old Gaziantep cheese brined in 20% NaCl brine is 46.9% moisture, 8.9% salt, 24.2% fat and 17.1% protein [47].…”

Section: Gaziantep Cheesementioning

confidence: 99%

See 2 more Smart Citations

Cheeses of Turkey: 2. Varieties ripened under brine

Hayaloğlu

Özer

Fox

2008

Dairy Sci. Technol.

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Section: Gaziantep Cheesementioning

confidence: 99%

Section: Gaziantep Cheesementioning

confidence: 99%

Section: Gaziantep Cheesementioning

confidence: 99%

See 1 more Smart Citation

Cheeses of Turkey: 2. Varieties ripened under brine

Hayaloğlu

Özer

Fox

2008

Dairy Sci. Technol.

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“…Texture profile analysis of the cheese samples was carried out by using a Lloyd Texture Analyzer Model TA-Plus (Lloyd Instruments, UK) with a cylindrical plunger and sample (24 · 30 mm) at 50% compression which was modified from the method used by Kaya (2002).…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese

Erdem

2005

Journal of Food Engineering

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“…Analisis sifat fisik keju putih rendah lemak yang dilakukan adalah rendemen (rendemen dihitung dari perbandingan antara jumlah curd yang dihasilkan dengan jumlah susu yang digunakan) 13 dan tekstur (tingkat kekerasan diukur dengan menggunakan texture analyzer) 14 sedangkan karakteristik kimia meliputi kadar air (metode oven), abu (metode pengabuan kering) dan protein (metode Makro Kjedahl) 15 , lemak (metode Hidrolisis Weibull) 15 , kadar kalsium (metode titrasi) dan fosfor (metode vanadat-molibdat) 16 . Data hasil analisis fisik dan kimia diolah dengan menggunakan sidik ragam.…”

Section: Analisis Dan Pengolahan Dataunclassified

Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

Juniawati¹,

Usmiati²,

Damayanthi³

2017

Jurnal Pasca

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ABSTRAKKeju rendah lemak merupakan produk olahan susu yang potensial dikembangkan untuk memenuhi permintaan masyarakat terhadap pangan yang menyehatkan. Modifikasi bahan baku susu merupakan salah satu teknologi pengolahan keju rendah lemak untuk memperbaiki karakteristik fisik keju rendah lemak. Penelitian ini bertujuan untuk mempelajari pengaruh modifikasi bahan baku susu terhadap karakteristik fisiko kimia keju rendah lemak. Modifikasi bahan baku susu sebagai perlakuan terdiri dari 5 formula yaitu penurunan lemak susu 60% (A1), emulsi minyak jagung dalam susu skim (A2), emulsi minyak jagung dengan dispersi whey protein concentrate (WPC) dalam susu skim (A3), emulsi W1/O/W2 dalam susu skim (A4), emulsi minyak jagung dalam susu skim dan penambahan probiotik(A5). Setiap proses pembuatan keju untuk masing-masing perlakuan dilakukan dalam skala 20 liter susu. Penelitian ini menggunakan rancangan acak kelompok dengan dua ulangan. Data hasil penelitian diolah dengan menggunakan sidik ragam, dengan uji perbedaan Duncan. Keju rendah lemak dalam penelitian ini dihasilkan dari formula A3 yaitu campuran emulsi minyak jagung dengan dispersi whey protein concentrate dalam susu skim (kadar lemak 24,59% bk). Keju rendah lemak A3 memiliki rendemen 7,71%, tingkat kekerasan 171,45gf, kadar air 48,98%, kadar protein 27,35 %, kadar lemak 12,25 %, kalsium 328,91 mg/100g, fosfor 16,31 mg/100g, dan NaCl 1,21%. Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%, protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.

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Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining

Cited by 84 publications

References 9 publications

Cheeses of Turkey: 2. Varieties ripened under brine

Cheeses of Turkey: 2. Varieties ripened under brine

Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese

Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

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