Effects of the parameters of using liquid smoke on chemical, physical and sensory properties of fresh Kashar cheese


MUSULLUGİL S., KOCA N.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.67, ss.258-261, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 67 Konu: 3
  • Basım Tarihi: 2012
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Sayfa Sayıları: ss.258-261

Özet

Process conditions during the smoking process and cheese properties are important factors affecting the degree of changes in smoked cheese. In this study, fresh Kashar cheese blocks were smoked by immersion in liquid smoke at different concentrations (10, 30, 50%) and for different treatment times (1, 3, 5 min) at 25 degrees C to determine the effects on the properties of the cheese. The smoking process caused no significant effect on the composition, water activity and hardness values of the cheese, but resulted in an increase in redness and yellowness and a decrease in lightness. In general, although the phenolic content of smoked cheese increased in correlation with increases in the concentrations and treatment times up to 30% for 3 min, smoking in a solution of 30% for 3 and 5 min resulted in similar statistical effects as the same treatment times with a smoke concentration of 50%. In addition, the cheese samples smoked at a 30% concentration for 3 min scored the highest in both flavor and total acceptability. In conclusion, smoking fresh Kashar cheese in a 30% concentration of liquid smoke for 3 min was chosen as the optimum process combination in terms of phenolic content and consumer preference.