Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese
The aim of this study was to determine the effects of different brine concentrations on some properties of Turkish white cheese. Cheeses made from pasteurized milk (65°C for 30 min) were ripened in 11, 14 and 17 g 100 ml-1 NaCl for 90 days at 7±1°C. Some physicochemical and biochemical analyses were carried out during storage time. The effects of brine concentrations on total solids, protein, ash, salt, pH, and WSN values were found to be significant (P<0.05). On the contrary, fat, lipolysis, TCA-SN and PTA-SN values of the cheese samples were not significantly affected by the brine concentrations used. On the other hand, the values of protein, ash, salt, pH, lipolysis, WSN, TCA-SN and PTA-SN of the experimental cheeses were significantly (P<0.05, P<0.01) affected by storage time, while the effect of storage period on total solids and fat contents was found to be insignificant (P>0.05).
Key words: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis.