GELENEKSEL VE ENDÜSTRİYEL KAŞAR PEYNİRLERİNİN FİZİKOKİMYASAL, TEKSTÜREL, RENK VE DUYUSAL ÖZELLİKLER AÇISINDAN KARŞILAŞTIRMALI DEĞERLENDİRİLMESİ

Öz

Bu çalışma, geleneksel ve endüstriyel yöntemlerle üretilen kaşar peynirlerinin fizikokimyasal, renk, tekstürel ve duyusal özelliklerini araştırmış ve karşılaştırmıştır. Bu amaçla, Ardahan’daki dört yerel üreticinin her birinden dört adet olmak üzere toplam 24 örnek ile ulusal ölçekli endüstriyel üreticilerden iki örnek toplanmıştır. Örneklerin pH değerleri üretim yöntemine göre değişmiş olup en düşük seviyeler geleneksel örneklerde gözlenmiştir (5.67–5.98). Dış yüzey L* değerleri 75.26 ile 84.70 arasında değişmiş ve endüstriyel örneklerde daha yüksek bulunmuştur. Geleneksel peynirlerde ise daha yüksek b* değerlerinin yansıttığı üzere daha güçlü sarı tonları gözlenmiştir. Tekstürel açıdan, peynir örneklerinin yapışkanlık değerleri 0.63 ile 1.56 mJ arasında değişmiştir (p < 0.05). Duyusal değerlendirmede ise geleneksel TK2 örneği tüm özelliklerde en yüksek puanları almıştır. Sonuçlar, geleneksel kaşar peynirlerinin bazı kalite özelliklerinde farklılık gösterdiğini ve coğrafi işaret ile kalite odaklı etiketlemeye uygun olabileceğini göstermektedir.

Anahtar Kelimeler

• süt ürünleri
• orijin doğrulama
• geleneksel peynir
• peynir bileşimi
• doku
• duyusal değerlendirme

COMPARATIVE EVALUATION OF TRADITIONAL AND INDUSTRIAL KASHAR CHEESES BASED ON PHYSICOCHEMICAL, TEXTURAL, COLOR, AND SENSORY ATTRIBUTES

Öz

This study investigated and compared the physicochemical, color, textural, and sensory properties of Kashar cheeses produced by traditional and industrial methods. For this purpose, 24 samples were collected: four from each of the four local producers in Ardahan and two from the national-scale industrial producers. The pH values of the samples varied according to the production type, with the lowest levels observed in the traditional samples (5.67–5.98). The external L* values ranged from 75.26 to 84.70, being higher in industrial samples. Traditional cheeses showed stronger yellow tones, as reflected by their higher b* values. Regarding texture, the adhesiveness of the cheese samples ranged from 0.63 to 1.56 mJ (p < 0.05). Sensory evaluation indicated that the traditional sample TK2 received the highest scores across all attributes. The results indicate that traditional Kashar cheeses differ in certain quality attributes and may be suitable for geographical indication and quality-based labeling.

Anahtar Kelimeler

• dairy products
• authentication
• traditional cheese
• cheese composition
• texture
• sensory evaluation

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