Author/Authors :
OCAK, Elvan Yüzüncü Yıl University - Architecture and Engineering Faculty - Department of Food Engineering, Turkey , ANDIÇ, Seval Yüzüncü Yıl University - Architecture and Engineering Faculty - Department of Food Engineering, Turkey , TUNÇTÜRK, Yusuf Yüzüncü Yıl University - Architecture and Engineering Faculty - Department of Food Engineering, Turkey
Title Of Article :
The Effect of Homogenization, CaCl2 Addition and Pasteurization on White Cheese and Whey Composition
Abstract :
In this study it was aimed to determine the effect of different homogenization pressure, pasteurization process and CaCl2 addition on White cheese and whey composition. Pasteurization process increased ash and calcium content of cheeses, on the contrary to these, dry matter, ash, ash in dry matter and calcium content of whey decreased depending on pasteurization. The pH degree was lower in raw milk cheeses at draining stage and this caused more calcium loss from cheese curd of raw samples. Adjusted yield of cheeses increased in homogenized, pasteurized and CaCl2 added samples. While fat content of cheeses were higher in homogenized cheese samples; dry matter, pH and Ca were lower in whey belonging to homogenized milk cheese samples. Consequently, it can be said that pasteurization, homogenization and CaCl2 addition processes had positive effects on yield and composition of White cheeses.
NaturalLanguageKeyword :
Homogenization , Pasteurization , CaCl2 , White cheese , Whey
JournalTitle :
Yuzuncu Yil University Journal Of Agricultural Sciences
