In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Örgü cheese have been determined with ICP-OES (inductively coupled plasma optical emission spectroscopy). Proteolysis levels of cheese have been observed with chemical analysis and help of SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis). The determined difference between analysis results, titratable acidity, total nitrogen, water soluble nitrogen, ripening index, total solid, fat, fat in total solid, salt, salt in total solid, ash, texture, mineral material (Ca, Fe, Cu, Al, Mg, Mn) of Örgü cheese's analysis result haven't been regarded as significant statistically. Each of enzymes which are used effects similarly on α-casein and β-casein during the ripening time and each of the ratios which are gained have been closely determined.

Introduction. Koumiss produced from different types of milk (horse, cow and goat milk) by traditional koumiss yeast and observe the changes of aroma components and biogenic amines formations during the storage period (30 days) are presented in this work. Materials and methods. Mare milk was used directly but the composition of cow and goat milk is different from that of mare milk, the compositions of these milk were used in the production of koumiss by emulating mare milk. Koumiss were produced with traditional yeast. Biogenic amine analysed with high performance liquid chromatography and aroma components was determined by headspace-gas chromatography. Results and discussion. The lactic acidity value (%) has gradually increased during the storage period of koumiss samples. The highest amount of ethyl alcohol was determined in koumiss (30 th day) produced from cow milk (1.95%). Among the biogenic amines, the value of putrescine was found to be highest in koumiss produced from goat milk (5.68-5.86 ppm), while the cadaverine value was observed to reach to the highest values (2.66-9.74 ppm) in koumiss produced from horse milk. The amount of tyramine increased significantly in all koumiss samples. Phenyl ethylamine was determined only in goat milk koumiss (0.64-0.84 ppm). The histamine value was observed to be at the highest ranges in the horse milk koumiss (4.80-6.52 ppm). The aroma values on first day of storage in koumiss samples were determined as 0.78-3.76 ppm acetaldehyde, 0.23-0.27 ppm acetoin, 0.80-1.62 ppm diacetyl, 0.03-0.06 ppm methanol, 7.27-14.73 ppm butyl butyrate, 1.31-11.86 ppm ethyl acetate. No statistically significant difference was found between the aroma substances in terms of milk type. Conclusions. Biogenic amines in koumiss produced by traditional koumiss yeast with different types of milk in Turkey were below the acute toxicity doses. In terms of aroma substances, milk types was has the same effect on aroma substances statistically.

No abstract

The aim of the study is to optimize the scalding process through scalding water temperature, acidity, and salt concentration effective on the quality of Kashar cheese using response surface methodology. The textural and meltability properties of Kashar cheese have been used at the evaluation of optimization. The textural, meltability, and sensory assessment points of ripened Kashar cheese sold in the market have been utilized as target values in the optimization. Optimum scalding conditions were found as; 80.80 °C of temperature, 1.45 °SH of water acidity, and 10.00% of salt concentration providing 89.30 N, −309.35 g sn, 0.75, 66.18 N, and 21.47 mm values for hardness, adhesiveness, cohesiveness, gumminess, and meltability. According to the verification production, it was determined that the existing models gave successful results in estimating the texture and meltability values (95% in confidence interval). Practical applications The purpose of the present study was to optimize the scalding process (temperature, acidity, and salt concentration of scalding water) effective on the quality of Kashar cheese. It further aims to study the effect of these scalding parameters on the textural properties and meltability of the Kashar cheese. The production of Kashar cheese with optimum scalding water parameters provided the expected textural properties and meltability values in Kashar cheese.