Akademik Veri Yönetim Sistemi
Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, cilt.3, sa.10, ss.662-674, 2020 (Hakemli Dergi)
In this study, some physicochemical properties of white cheeses produced from different animal milk (bovine, ovine, caprine) were investigated during storage. Some chemical, biochemical and electrophoretic analyzes were performed on cheese samples on the 3rd, 30th, 60th, 120th and 180th days of storage. Sensory analyzes were made on the 180th day of ripening period. Significant differences were determined in fat (p <0.05), protein (p <0.01) and cheese yield (p <0.01) of White cheese samples produced from bovine, ovine and caprine milk. The pH values of ovine and caprine cheeses were found higher. WSN and TCA-SN values were revealed to be higher in sheep and caprine cheeses than bovine cheeses (p <0.01). However, there was no difference between the cheese samples in terms of PTA-SN values. At the end of the ripening period, cheeses made from caprine milk reached the highest Acid Degree Value (ADV) values, followed by ovine and bovine milk cheeses (p <0.01). Both αS-casein and β-casein were more hydrolyzed in ovine cheese samples, followed by caprine and bovine cheese samples, respectively. As a result of sensory analysis, it was determined that ovine cheeses received higher scores than bovine and caprine cheese samples, and cheeses made from bovine milk are given low scores by panelists in terms of taste and flavor.