Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese

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dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridCeylan, Huriye Gözde/0000-0001-7363-554X
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidCeylan, Huriye Gözde/AAC-5558-2019
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorCicek, Mehmet
dc.contributor.authorCeylan, Huriye Gozde
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:10:08Z
dc.date.available2024-08-04T20:10:08Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 degrees C, 80 degrees C, and 90 degrees C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter (P<0.05), total solids and nitrogen, hardness, cohesiveness, gumminess, and chewiness (P<0.001). Scalding time significantly affected total nitrogen and gumminess (P<0.05), total solids, and hardness (P<0.001). Ripening time significantly affected chemical, textural and color properties of ovine milk Urfa cheese (P<0.001), except fat in dry matter (P<0.05). The color properties of Urfa cheese were not significantly affected by the scalding temperature and time (P>0.05). Besides, scalding treatments have improved the microstructure of ovine milk Urfa cheeses. Urfa cheese exhibited a more compact, coarser, and uniform structure with increasing scalding temperature and time. As a result, scalding treatments and ripening on the chemical, textural and microstructural characteristics of Urfa cheeses were substantially effective.en_US
dc.description.sponsorshipHarran University Scientific Research Projects Authority (HUBAK Project) [13041]en_US
dc.description.sponsorshipThis study was supported financially by Harran University Scientific Research Projects Authority (HUBAK Project No.: 13041).en_US
dc.identifier.doi10.15832/ankutbd.605018
dc.identifier.endpage163en_US
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85109081466en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage155en_US
dc.identifier.trdizinid464759en_US
dc.identifier.urihttps://doi.org/10.15832/ankutbd.605018
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/464759
dc.identifier.urihttps://hdl.handle.net/11616/92598
dc.identifier.volume27en_US
dc.identifier.wosWOS:000657504000006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherGalenos Publ Houseen_US
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectUrfa cheeseen_US
dc.subjectScaldingen_US
dc.subjectRipeningen_US
dc.subjectMicrostructureen_US
dc.subjectTextureen_US
dc.titleEffects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheeseen_US
dc.typeArticleen_US

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