Effects of Ripening Period on Textural and Sensory Properties of Capper Cheeses


Creative Commons License

Yerlıkaya O. , Karagözlü C.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES, cilt.10, ss.1171-1176, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 10
  • Basım Tarihi: 2011
  • Doi Numarası: 10.3923/javaa.2011.1171.1176
  • Dergi Adı: JOURNAL OF ANIMAL AND VETERINARY ADVANCES
  • Sayfa Sayıları: ss.1171-1176

Özet

In this study, the effect of caper berries addition on the some textural and sensory properties of white cheese was investigated. Three batches of white cheese were produced: one without caper addition the test (K), another with addition of whole grain caper was (T) and the 3rd with minced caper was (P). Caper berries were added to vat two different ways as grain and minced after cutting at a level of 8 g 100 g(-1) of curd weight. According to the results obtained from statistical analyses when compared to control sample, a significant difference was obtained by add caper to white cheese for hardness, adhesiveness, cohesiveness, gumminess, springiness and chewiness (p<0.05). When sensory characteristics including body and texture, appearance, taste and odour were evaluated as totally, total sensory scores of add caper as grain and minced decreased after 30th day of storage. Generally, the data obtained from the study showed that add to caper to white cheese while it was reduced to some quality characteristics and some properties had improved.