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Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)

Ozer, B.H., Robinson, R.K. and Grandison, A.S. (2003) Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese). International Journal of Dairy Technology, 56 (3). pp. 171-176. ISSN 1364-727X

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To link to this article DOI: 10.1046/j.1471-0307.2003.00100.x

Abstract/Summary

The texture and microstructure of white-brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch were either ripened in brine after production or scalded in whey for 3 min at 90degreesC prior to ripening. The results showed only marginal differences in the ripening profiles of both batches of unscalded cheeses, but scalding slowed down the extent of proteolysis in both batches. The scalded cheeses had a firmer texture than the unscalded ones, and the unscalded UF cheese had a more 'springy' body than the unscalded traditional cheese. Overall, scalding resulted in a more homogeneous structure, but the unscalded UF cheese had a close texture that resembled the scalded samples. It was concluded that, with respect to texture and structure, cheeses made with UF milk do not need to be scalded after production.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13103
Uncontrolled Keywords:microstructure, proteolysis, quality, texture, white-brined Turkish, cheese, RHEOLOGICAL PROPERTIES, CONCENTRATED YOGURT, LABNEH

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