Effect of Calcium Chloride on Certain Properties of Fresh White Cheese (Turkish with English Abstract)

Year 1987, Volume: 12 Issue: 5, - , 01.10.1987

Asuman Gürsel Erkan Ergül Ayşe Gürsoy N. Gül Erdoğdu

Abstract

In this study, effect of adding different levels, i.e. 0.01%, 0.02%, 0.03%, 0.04% and 0.05% of calcium chloride on some properties of fresh White cheese, made from cow’s milk pasteurized at 72±1 oC for 2±0.3 minutes, were investigated. According to the results, it was concluded that total solids, fat and protein contents of fresh White cheese were significantly affected by calcium chloride (P<0.01). The highest total solids, fat and protein content were found in the cheese samples made by using the milk in which 0.03% calcium chloride was added.  

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Kalsiyum Klorürün Taze Beyaz Peynirin Bazı Nitelikleri Üzerine Etkisi

Abstract

Bu araştırmada 72±1 oC de 2±0.3 dakika süreyle pastörize edilen inek sütüne farklı seviyelerde kalsiyum klorür katarak peynire işlemenin, taze ürünün kurumadde, yağ ve protein gibi bazı nitelikleri üzerine etkisi incelenmiştir. Sonuç olarak, taze Beyaz peynirde en yüksek kurumadde (%29.79±0.16), yağ (%13.3±0.3) ve protein (%11.53±0.14) içeriği, sütüne %0.03 oranında kalsiyum klorür eklenerek yapılan örnekte elde edilmiştir (P<0.01).   

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