Sıçramaz Hatice, Ayar Ahmet
Faculty of Engineering, Department of Food Engineering Sakarya University Sakarya Turkey.
Food Sci Nutr. 2023 Jul 6;11(10):6164-6177. doi: 10.1002/fsn3.3552. eCollection 2023 Oct.
This study examined the effects of process parameters on acid-heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70°C and 90°C, and smoked for 0, 2.5, and 6 h in both summer and winter. Microbiological, textural, proteolytic, and sensorial changes were observed for 90 days at 30-day intervals. According to the results, coagulation at 90°C instead of 70°C formed a firmer structure. Six-hour smoking time instead of 2.5-h provided higher dry matter, reduced proteolysis rates, and extended the microbial shelf life. In addition, higher (6 h) smoking decelerated sourness while resulting in intense smoke flavor and higher lipolytic activity. In conclusion, seasonal changes in milk and applied the process conditions revealed significant differences in the quality parameters and shelf life of acid-heat coagulated Circassian cheese.
本研究考察了工艺参数对酸热凝固切尔克斯奶酪的影响。为此，奶酪在70°C和90°C的凝固温度下生产，并在夏季和冬季分别烟熏0、2.5和6小时。每隔30天观察90天的微生物、质地、蛋白水解和感官变化。结果表明，90°C而非70°C凝固形成了更紧实的结构。6小时烟熏时间而非2.5小时可提供更高的干物质含量，降低蛋白水解率，并延长微生物货架期。此外，较长（6小时）的烟熏减缓了酸度，同时产生浓郁的烟熏风味和更高的脂解活性。总之，牛奶的季节性变化和应用的工艺条件揭示了酸热凝固切尔克斯奶酪的质量参数和货架期存在显著差异。
