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, vol.54, no.10, pp.553-556, 1999 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 10
  • Publication Date: 1999
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.553-556
  • Karadeniz Technical University Affiliated: No

Abstract

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.