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Some properties of urfa cheese (a traditional white‐brined Turkish cheese) produced from bovine and ovine milks
Author(s) -
Ozer Barbaros,
Atasoy Ferit,
Akin Serdar
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00040.x
Subject(s) - ripening , food science , bovine milk , dry matter , total dissolved solids , chemistry , mesophile , titratable acid , cheese ripening , nitrogen , cheesemaking , rennet , raw milk , zoology , biology , casein , bacteria , genetics , organic chemistry , environmental engineering , engineering
In this study, the basic composition and ripening profile of traditional urfa cheese made from ovine and bovine milks were investigated. While cheese made from ovine milk had higher total solids, fat‐in‐dry matter and total nitrogen, the titratable acidity, salt‐in‐dry matter, pH, total mesophilic colony count and total yeasts and moulds counts were found to be close to each other. During storage, whilst the total solids content of cheese produced from ovine milk gradually decreased, the variation in the total solids content of cheese made from bovine milk was found to be insignificant. The salt penetration into the cheeses was rapid during the first two weeks of ripening, and it continued to diffuse into the samples throughout storage. Proteolysis developed faster in the cheese made from ovine milk than in cheese of bovine milk. The former sample had higher water soluble nitrogen, nonprotein nitrogen, phosphotungustic acid soluble nitrogen, Proteose‐peptone nitrogen and tyrosine levels throughout storage, and the ripening index was higher as well.