Determination of Cheese Milk Origin and Some Properties of the Cheeses Made With Milks From Different Milk Animals

Abstract

ABSTRACTDETERMINATION OF CHEESE MILK ORIGIN AND SOMEPROPERTIES OF THE CHEESES MADE WITH MILKS FROMDIFFERENT MILK ANIMALS7(0(//ø)DWPDMsc, Food Engineering and ScienceSupervisor: Assist. Prof. Dr. Yusuf TUNÇTÜRKJanuary 2006, 46 pagesWhite cheese is a popular cheese type that is produced and consumed inTurkey. White-pickled cheese is originally produced from ovine milks. However,since lactation periods of this animal are short, cow and goat milks are used to makewhite-pickled cheese. In this study, the white-pickled cheeses were manufacturedfrom the sheep milks that containing cow and goat milks at the proportion of 0, 10,25 and 50 %. In addition, two cheese samples were produced from cow and goatmilk without addition of sheep milk. Of cheese samples, some chemical,biochemical, electrophoretical analyses were carried out at days of 2, 15, 30, 60 and90 of ripening period. At the end of the ripening period, cheese samples wereevaluated for sensorial attributes by the panelists. Beside of these, to determine theuse ratio of sheep, cow and goat milk in the production of white-pickled cheese,electrophoretic analyses were performed. The study was carried out in duplicate.According to the obtained data; the chemical, biochemical andelctrophoretic properties of cheeses were significantly affected by the origin ofmilk. Dry matter (p<0.05), fat, protein, titratable acidity, pH and salt contents of thecheeses were significantly affected (p<0.01) from the type of milk. In general,increment of the ratio of cow milk decreased dry matter content of cheese samples.Fat content of the cheese samples increased with goat milk level. The highest proteinvalues were determined in the samples with cow milk. Water soluble nitrogen(WSN) values of the cheeses were affected from the origin of milk at the level ofp<0.05. However, non-protein nitrogen (NPN), amino nitrogen and lipolysis valueswere not affected. (OHFWURSKRUHVLV DQDO\VHV RI WKH FKHHVHVDPSOHVLQGLFDWHGWKDW.6-caseins of the sheep milk were more proteolysed than the others. This study, alsomade clear that the electrophoretic gels of any cheese that is made with a mixture ofdifferent milks can be determined in certain levels to avoid adulteration.Determination of the level of cow milk in the sheep milk is possible at the lowerlevel than the level of goat milk. The samples made with goat milk combinationwere more preferred sensorially than the others by the panelists.Key words: Electrophoresis, Lipolysis, Proteolysis; Cow, Goat, Sheepmilk; White-pickled cheese