Determination of chemical, textural and sensorial properties of civil cheese consumed in Erzurum-Horasan region

Abstract

Civil cheese is one of the traditional cheese types widely produced and consumed in the Horasan district of Erzurum. This study aimed to investigate some chemical, textural and sensorial properties of civil Cheese sold in Erzurum-Horasan. In this context, a total of 120 civil cheeses sold in the Erzurum-Horasan region were collected in summer and winter. The samples were analysed in terms of pH, acidity, water activity, protein, fat, salt, ash, dry matter and moisture content, and evaluated in terms of sensory characteristics, instrumental colour and textural profiles. Consequently, although the chemical properties of the traditionally or industrially produced civil cheeses were almost similar, they differed in terms of their structural qualities. Production method and seasonality are the main determinants of chemical and textural characteristics of civil cheeses. Moreover, industrially produced civil cheeses were more palatable than traditionally produced cheeses, and in addition, it was concluded that cheese consumed mainly during the summer months was more valuable than that consumed during the winter months.

Keywords

• Civil cheese
• Chemical properties
• Sensorial quality
• Textural attributes

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