Akademik Veri Yönetim Sistemi
Milchwissenschaft, cilt.56, sa.5, ss.254-257, 2001 (SCI-Expanded)
In this study, a white-brined cheese with different protein content (∼12.5,14.0,15.5 or 17.0%) but the same total solids (∼40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals. It was found that there was no significant effect of the protein level on the final composition of the experimental cheese although a fluctuation in the composition of the cheese samples was observed during the early days of ripening. Results also showed that it was possible to produce a white-brined cheese with a defined composition. Owing to the limited syneresis and the use of milk powders, considerable amounts of whey protein nitrogen (0.17 to 0.26%) and lactose (1.6 to 5.9%) were retained in the experimental cheese at the end of the ripening. For this reason, whey proteins should be excluded in the calculation of ripening degree. In addition, increasing the protein content appeared to hinder the proteolysis.