Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system

ATAMER M., KOCAK C., Cimer A., ODABASI S., TAMUCAY B., YAMANER N.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.54, sa.10, ss.553-556, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 10
  • Basım Tarihi: 1999
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.553-556
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

Özet

In this study, certain quality criteria of Kasar cheese produced from milk and preserved by the activation of the LP system were studied throughout a ripening period of 90 days. Results showed that thiocyanate: hydrogen peroxide (SCN-:H2O2) addition of 20:20 ppm made milk suitable for the production of Kasar cheese given the quality of the milk and the current cheese production process. Milk treated with 60:60 ppm SCN-:H2O2 could also be used in cheese production, although such treatment has untoward effects on flavor and texture.