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World Journal of Food and Nutrition


Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide

Research Article
Volume 2 - Issue 1 | Article DOI : 10.54026/WJFN/1009

Elif Demiral1 , Songül Çakmakçı2 and Osman Sağdıç3

1Kayseri University, Safiye Cikrikcioglu Vocational College, Department of Food Technology, Kayseri, Turkey
2Ataturk University, Faculty of Agriculture Food Engineering, Erzurum, Turkey
3Yildiz Technical University, Faculty of Chemistry and Metallurgy Food Engineering, ?stanbul,Turkey

Corresponding Authors

Elif Demiral, Kayseri University, Safiye Cikrikcioglu Vocational College, Department of Food Technology, Kayseri, Turkey

Keywords

Aroma; Exopolysaccharide; White Cheese

ABSTRACT

In this study, the possibilities of the usage of Exopolysaccharide (EPS)-producing cultures in White cheese production have been researched. For this purpose, physical, chemical, were investigated at days 1, 15, 30, 60 and 90 of cheese that produced two replicas with fat and non-fat cow milk via different cultures. It has been detected that the EPS has different effects on full fat and non- fat cheeses. The yields value was he cheese produced with EPS-producing cultures.). In all cheeses, the dry matter ratio was increased during ripening period (p>0.0.5), fat was stable (p>0.0.5), faded proportion was decreased (p>0.0.5), total nitrogen ratio was decreased; water-soluble and 12% TCA-soluble nitrogen ratio and index of ripening and treatable acidity were increased (p>0.0.5 were increased. Also, EPS producing culture was exhibited positive effect on texture and aroma in full-fat cheeses.