Lait 86 (2006) 73-81
DOI: 10.1051/lait:2005043

Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese

Mehmet Guven¹, Sebnem Yerlikaya¹ and Ali A. Hayaloglu<sup>2

1</sup>  Department of Food Engineering, Agricultural Faculty, Cukurova University, 01330 Adana, Turkey
²  Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey

(Received 14 February 2005 - Accepted 28 July 2005 - Published online 1 February 2006)

Abstract
Beyaz cheese (Turkish white-brined cheese) was ripened in four different brines with 12, 14, 16 or 18 g NaCl·100 g^-1 water (w/w) at 7 ± 1 °C for 9 weeks. The effect of NaCl concentration on gross composition, proteolysis, sensory characteristics and hardness of the cheeses were investigated during ripening. The cheeses ripened in varying concentrations of NaCl differed in pH values, dry matter, total protein, hardness (mm/5 s), 12% (w/v) trichloroacetic acid-soluble nitrogen fraction and hydrolysis of b-casein, but they did not differ in water-soluble nitrogen or hydrolysis of a_s1-casein. The cheeses ripened in a 12 g NaCl·100 g^-1 brine had the best flavour score and overall acceptability by the panellists. The results obtained from this study indicated that increase in NaCl concentration in brine (more than 14 g·100 g^-1) is correlated with lower levels of proteolysis and overall acceptability in Beyaz cheese.

Key words: Beyaz peynir -- fromage -- saumure -- protéolyse -- maturation

Mots clés : Beyaz peynir -- white cheese -- brine -- proteolysis -- ripening

Correspondence: Ali A. Hayaloglu ahayaloglu@inonu.edu.tr


© INRA, EDP Sciences 2006