What is it about?
The aim of this study is to reveal the changes that occur in the maturation process of industrial and other more artisanal white cheese productions corresponding to the widely used production technologies.
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Why is it important?
Full-fat and half-fat Turkish white cheeses were manufactured on an industrial scale and ripened for 180 days. The objective of this study was to evaluate the variation in chemical and volatile compounds as well as the textural and microstructural characteristics during ripening of Turkish white cheese produced by different production methods from full-fat and half-fat milk.
Perspectives
Heat treatment, fat content, addition of starter culture, changes in acidity and salt diffusion caused white cheeses to differ in their chemical, structural and aromatic properties during ripening.
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening, LWT, January 2023, Elsevier,
DOI: 10.1016/j.lwt.2022.114348.
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