Effects of homogenization and packing material on chemical, biochemical and microbiological properties of Kashar cheese
Using homogenization and paraffin in Kashar cheese
DOI:
https://doi.org/10.52292/j.laar.2024.1173Keywords:
Kashar cheese, homogenization, paraffin, proteolysis, thiobarbituric acidAbstract
In this study, Kashar cheese milk was homogenized at three different levels (0, 10 and 15 MPa). The produced Kashar cheeses were ripened for 90 d at 4 ºC as covered with paraffin or uncovered. Some chemical, proteolysis, lipolysis, peroxide and thiobarbituric acid (TBA), and microbiological characteristics of Kashar cheeses were examined during storage. The values of all chemical, biochemical and microbiological parameters increased at the end of ripening compared with at the beginning of ripening in all samples. Proteolysis values in cheese samples generally decreased with homogenization pressure. Lipolysis, peroxide, TBA values of samples were decreased depending on the homogenization pressure. The proteolysis, lipolysis, TBA, peroxide values of samples covered with paraffin were slightly lower than those uncovered. The yeast-mould counts were higher in covered samples compared with samples uncovered. Consequently, Kashar cheese could be used in a homogenization process (especially 10 MPa) in production, and paraffin in packing.
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