The Effect of Curd Cooking Temperature and Time on Chemical and Melting Properties in Cheese Produced with the Traditional Method
Abstract
In this study, the yield and melting behavior of traditionally produced cheeses were analyzed by applying different curd cooking temperatures and times. The cheeses produced by using three different curd cooking times (1 minute, 6 minutes and 11 minutes) and two different curd cooking temperatures (55oC and 65oC) were brined for 90 days and were brined on the 1st, 30th, 60th and 90th days. The process, chemical properties and melting behavior of the cheeses were determined. In the study, the chemical and physical properties of the cheeses produced vary depending on the cooking temperature, cooking time and ripening time. The melting behavior of cheeses was determined according to the initial melting point, degree of fluidity and average flow rate obtained from melting profiles. The initial melting point increased with increasing temperature but decreased with decreasing cooking time. The degree of fluidity and average flow rate of cheeses cooked at 55oC were calculated to be higher than those of cheeses cooked at 65oC. Increasing the curd cooking temperature decreased the fluidity of the cheeses and increased the average flow rate. With increasing cooking time, the flowability of the cheeses decreased while the average flow rate increased.
Ethical Statement
Bu çalışmada hayvanlar ve insanlar üzerinde herhangi bir çalışma yapılmadığından etik kurul onayı alınmamıştır.
Supporting Institution
Sivas Cumhuriyet Üniversitesi Bilimsel Araştırmalar Merkezi
Project Number
M-449
References
- Akbulut N, Gonc S, Kınık O, Uysal H, Akalın S, Kavas G. 1996. A study on the applicability of some salting methods in white cheese production and their effects on cheese quality: II. Effects on chemical properties. J Ege Univ Fac Agri, 33: 9-15.
- AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists, Washington, USA, pp: 154.
- Cai H, Bijl E, Sala G, Scholten E. 2024. Relationship between the perception of complex textural attributes and the bolus properties of cheese. Food Hydrocol, 150: 109713. https://doi.org/10.1016/j.foodhyd.2023.109713
- Chevanan N, Muthukumarappan K. 2007. Effect of calcium and phosphorus residual lactose and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening. J Food Sci, 72(4): 168-176. https://doi.org/10.1111/j.1750-3841.2007.00330.x
- Everett DW, Auty Mark AE. 2008. Cheese structure and current methods of analysis. Int Dairy J, 18(7): 759-773. https://doi.org/10.1016/j.idairyj.2008.03.012
- Fox PF, McSweeney LHM, Cogan TM, Guniee TM. 2000. Post coagulation treatment of rennet milk jel. Fundamentals of Cheese Science Aspen Publishers, Washington, USA, pp: 138-140.
- Fox PF, McSweeney PL. 2017. Cheese: an overview. Cheese, 2017: 5-21.
- Gider K. 2006. Peynirlerde tuz geçişini etkileyen bazı faktörlerin belirlenmesi. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya, Türkiye, ss: 117.
- Gunasekaran S, Ak MM. 2003. Cheese rheology and texture. CRC Press Boca Raton, London, UK, pp: 299-324.
- Guven M, Hayaloglu AA, Karaca OB. 2003. Microbiological biochemical and physical effects of salting in brine cheese. New Trends in Dairy Industry Symposium, May 22-23, Izmir, Türkiye, ss: 341-345.
- Hayaloglu AA, Topcu A, Koca N. 2011. Basics of cheese science. Sidaş Publisher, Izmir, Türkiye, ss: 489-562.
- Kahyaoglu T, Kaya S, Kaya A. 2005. Effects of fat reduction and curd dipping temperature on viscoelasticity texture and appearance of Gaziantep cheese. Int Food Sci Techno, (11): 191. https://doi.org/10.1177/1082013205055002
- Kindstedt PS, Kiely LJ, Gilmore JA. 1992. Variation in composition and functional properties within brine-salted mozzarella cheese. J Dairy Sci, 75(11): 2913-2921. https://doi.org/10.3168/jds.S0022-0302(92)78053-9
- Ko S, Gunasekaran S. 2008. Analysis of cheese melt profile using inverse hill function. J Food Eng, (87): 266-273.
- Kosikowski FV. 1978. Cheese and Fermented Milk Foods. Ithaca, New York, USA, pp: 1- 304.
- Kwak H, Ganesan P, Hontg Y. 2011. Nutritional benefits in cheese in cheese: types nutrition and consumption. Nova Science Publisher, Warsaw, Poland, pp: 269-289.
- Lucey JA, Johnson ME, Horne DS. 2003. Perspective on the basis of the rheology and texture properties of cheese. J Dairy Sci, (86): 2725-2743. https://doi.org/10.3168/jds.S0022-0302(03)73869-7
- Martley FG, Michel V. 2001. Pinkish colouration in cheddar cheese description and factors contributing to its formation. J Dairy Res, 68: 327-332.
- Metin M. 2008. Dairy technology milk composition and processing. Ege University Press, Izmir, Türkiye, pp: 1-21.
- Metzger RE, Barbano DM, Rudan MA, Kındstedt PS, Guo MR. 2000. Whiteness change during heating and cooling of mozzarella cheese. J Dairy Sci, 83: 1-10. https://doi.org/10.3168/jds.S0022-0302(00)74847-8
- Oner Z, Karahan AG, Aloglu H. 2006. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. LWT-Food Sci Technol, 39(5): 449-454. https://doi.org/10.1016/j.lwt.2005.03.015
- Oztek L. 1994. Maturation of cheese and factors affecting it cheese in all aspects. Trakya University, Tekirdağ Faculty of Agriculture Publications, Tekirdağ, Türkiye, pp: 121-137.
- Paulson BM, McMahon DJ, Oberg CJ. 1998. Influence of sodium chloride on appearance functionality and protein arrangements in nonfat mozzarella cheese. J Dairy Sci, 81: 2053-2064 https://doi.org/10.3168/jds.S0022-0302(98)75780-7
- Rödel W. 2001. Water activity and its measurement in food: instrumentation and sensory for the food industry. Woodhead Publishing Series in Food Science, Berlin, Germany, pp: 453-483.
- Turkish Standards (TS). 2006 Cheese and processed cheese-determination of the total solids content (Reference method). TS-5534. The Institute of Turkish Standards, Ankara, Türkiye.
- Turkish Standards (TS). 2008. Determination of fat content in cheese (van gulik method). TS-3433. The Institute of Turkish Standards, Ankara, Türkiye.
- Ucuncu M. 2005. Dairy and products technology. Meta Press, Izmir, Türkiye, ss: 185-358.
- Udayarajan CT, Lucey JA. 2005. Use of fourier transform mechanical spectroscopy to study the melting behavior of cheese. J Texture Stud, 36(5-6): 489-515. https://doi.org/10.1111/j.1745-4603.2005.00029.x
- Voss DH. 1992. Relating colorimeter measurement of plant colour to the royal horticultural society colour chart. Hort Sci, 27(12): 1256-1260. https://doi.org/10.21273/HORTSCI.27.12.1256
- Walstra P, Geurts TJ, Noomen A, Jellema A, Van Boekel MAJS. 1999. Dairy technology. Marcel Dekker Inc, New York, USA, pp: 541-553.
- Yetim H, Kesmen Z. 2008. Gıda analizleri. Erciyes Üniversitesi Matbaası, Kayseri, Türkiye, ss: 289-303.
The Effect of Curd Cooking Temperature and Time on Chemical and Melting Properties in Cheese Produced with the Traditional Method
Abstract
In this study, the yield and melting behavior of traditionally produced cheeses were analyzed by applying different curd cooking temperatures and times. The cheeses produced by using three different curd cooking times (1 minute, 6 minutes and 11 minutes) and two different curd cooking temperatures (55oC and 65oC) were brined for 90 days and were brined on the 1st, 30th, 60th and 90th days. The process, chemical properties and melting behavior of the cheeses were determined. In the study, the chemical and physical properties of the cheeses produced vary depending on the cooking temperature, cooking time and ripening time. The melting behavior of cheeses was determined according to the initial melting point, degree of fluidity and average flow rate obtained from melting profiles. The initial melting point increased with increasing temperature but decreased with decreasing cooking time. The degree of fluidity and average flow rate of cheeses cooked at 55oC were calculated to be higher than those of cheeses cooked at 65oC. Increasing the curd cooking temperature decreased the fluidity of the cheeses and increased the average flow rate. With increasing cooking time, the flowability of the cheeses decreased while the average flow rate increased.
Ethical Statement
Since this study did not involve any studies on animals or humans, ethics committee approval was not obtained.
Supporting Institution
Sivas Cumhuriyet Üniversitesi Bilimsel Araştırmalar Merkezi
Project Number
M-449
References
- Akbulut N, Gonc S, Kınık O, Uysal H, Akalın S, Kavas G. 1996. A study on the applicability of some salting methods in white cheese production and their effects on cheese quality: II. Effects on chemical properties. J Ege Univ Fac Agri, 33: 9-15.
- AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists, Washington, USA, pp: 154.
- Cai H, Bijl E, Sala G, Scholten E. 2024. Relationship between the perception of complex textural attributes and the bolus properties of cheese. Food Hydrocol, 150: 109713. https://doi.org/10.1016/j.foodhyd.2023.109713
- Chevanan N, Muthukumarappan K. 2007. Effect of calcium and phosphorus residual lactose and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening. J Food Sci, 72(4): 168-176. https://doi.org/10.1111/j.1750-3841.2007.00330.x
- Everett DW, Auty Mark AE. 2008. Cheese structure and current methods of analysis. Int Dairy J, 18(7): 759-773. https://doi.org/10.1016/j.idairyj.2008.03.012
- Fox PF, McSweeney LHM, Cogan TM, Guniee TM. 2000. Post coagulation treatment of rennet milk jel. Fundamentals of Cheese Science Aspen Publishers, Washington, USA, pp: 138-140.
- Fox PF, McSweeney PL. 2017. Cheese: an overview. Cheese, 2017: 5-21.
- Gider K. 2006. Peynirlerde tuz geçişini etkileyen bazı faktörlerin belirlenmesi. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya, Türkiye, ss: 117.
- Gunasekaran S, Ak MM. 2003. Cheese rheology and texture. CRC Press Boca Raton, London, UK, pp: 299-324.
- Guven M, Hayaloglu AA, Karaca OB. 2003. Microbiological biochemical and physical effects of salting in brine cheese. New Trends in Dairy Industry Symposium, May 22-23, Izmir, Türkiye, ss: 341-345.
- Hayaloglu AA, Topcu A, Koca N. 2011. Basics of cheese science. Sidaş Publisher, Izmir, Türkiye, ss: 489-562.
- Kahyaoglu T, Kaya S, Kaya A. 2005. Effects of fat reduction and curd dipping temperature on viscoelasticity texture and appearance of Gaziantep cheese. Int Food Sci Techno, (11): 191. https://doi.org/10.1177/1082013205055002
- Kindstedt PS, Kiely LJ, Gilmore JA. 1992. Variation in composition and functional properties within brine-salted mozzarella cheese. J Dairy Sci, 75(11): 2913-2921. https://doi.org/10.3168/jds.S0022-0302(92)78053-9
- Ko S, Gunasekaran S. 2008. Analysis of cheese melt profile using inverse hill function. J Food Eng, (87): 266-273.
- Kosikowski FV. 1978. Cheese and Fermented Milk Foods. Ithaca, New York, USA, pp: 1- 304.
- Kwak H, Ganesan P, Hontg Y. 2011. Nutritional benefits in cheese in cheese: types nutrition and consumption. Nova Science Publisher, Warsaw, Poland, pp: 269-289.
- Lucey JA, Johnson ME, Horne DS. 2003. Perspective on the basis of the rheology and texture properties of cheese. J Dairy Sci, (86): 2725-2743. https://doi.org/10.3168/jds.S0022-0302(03)73869-7
- Martley FG, Michel V. 2001. Pinkish colouration in cheddar cheese description and factors contributing to its formation. J Dairy Res, 68: 327-332.
- Metin M. 2008. Dairy technology milk composition and processing. Ege University Press, Izmir, Türkiye, pp: 1-21.
- Metzger RE, Barbano DM, Rudan MA, Kındstedt PS, Guo MR. 2000. Whiteness change during heating and cooling of mozzarella cheese. J Dairy Sci, 83: 1-10. https://doi.org/10.3168/jds.S0022-0302(00)74847-8
- Oner Z, Karahan AG, Aloglu H. 2006. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. LWT-Food Sci Technol, 39(5): 449-454. https://doi.org/10.1016/j.lwt.2005.03.015
- Oztek L. 1994. Maturation of cheese and factors affecting it cheese in all aspects. Trakya University, Tekirdağ Faculty of Agriculture Publications, Tekirdağ, Türkiye, pp: 121-137.
- Paulson BM, McMahon DJ, Oberg CJ. 1998. Influence of sodium chloride on appearance functionality and protein arrangements in nonfat mozzarella cheese. J Dairy Sci, 81: 2053-2064 https://doi.org/10.3168/jds.S0022-0302(98)75780-7
- Rödel W. 2001. Water activity and its measurement in food: instrumentation and sensory for the food industry. Woodhead Publishing Series in Food Science, Berlin, Germany, pp: 453-483.
- Turkish Standards (TS). 2006 Cheese and processed cheese-determination of the total solids content (Reference method). TS-5534. The Institute of Turkish Standards, Ankara, Türkiye.
- Turkish Standards (TS). 2008. Determination of fat content in cheese (van gulik method). TS-3433. The Institute of Turkish Standards, Ankara, Türkiye.
- Ucuncu M. 2005. Dairy and products technology. Meta Press, Izmir, Türkiye, ss: 185-358.
- Udayarajan CT, Lucey JA. 2005. Use of fourier transform mechanical spectroscopy to study the melting behavior of cheese. J Texture Stud, 36(5-6): 489-515. https://doi.org/10.1111/j.1745-4603.2005.00029.x
- Voss DH. 1992. Relating colorimeter measurement of plant colour to the royal horticultural society colour chart. Hort Sci, 27(12): 1256-1260. https://doi.org/10.21273/HORTSCI.27.12.1256
- Walstra P, Geurts TJ, Noomen A, Jellema A, Van Boekel MAJS. 1999. Dairy technology. Marcel Dekker Inc, New York, USA, pp: 541-553.
- Yetim H, Kesmen Z. 2008. Gıda analizleri. Erciyes Üniversitesi Matbaası, Kayseri, Türkiye, ss: 289-303.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Project Number | M-449 |
| Publication Date | May 15, 2025 |
| Submission Date | September 24, 2024 |
| Acceptance Date | January 20, 2025 |
| Published in Issue | Year 2025 Volume: 8 Issue: 3 |
