Kinetic Modeling of Macroelement Concentration of Malatya Cheese Produced by Traditional Method

Abstract

In this investigation, the concentration kinetics of macroelements (Na, Ca, P, Mg, and K) for Malatya cheese due to salting in different ways (dry salted and brined) and storing at different temperatures (7 and 20 degrees C) for 120 days, were studied. Changes in macroelement of Malatya cheese for modeling were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) at different storage times (0, 30, 60, 90, and 120 days). The zero-order kinetic model with R-2 of 0.91-0.99 was determined to be the best model for Na, Ca, and P contents for brined and dry salted cheese samples. While Mg and K contents of the dry salted cheese fit the first-order kinetic model, the second-order model was applied to describe K content of the brined cheese samples. These models would be useful in designing the process for using different salting methods in traditional cheeses and related calculations for these samples. Practical applications The concentration kinetics of macroelements of Malatya cheese during ripening was obtained which could be used to determine the loss of macroelement. In addition, calculations of the reduction of the macroelements concentration depend on the different salting methods and storage temperatures, which led to reducing the economic losses and optimizing their storage management. Therefore, these models applied to cheese have been found to have a promising appearance in predicting quality changes in the dairy industry.