Akademik Veri Yönetim Sistemi
Black Sea Journal of Engineering and Science, cilt.8, sa.3, ss.579-590, 2025 (Hakemli Dergi)
In this study, the yield and melting behavior of traditionally produced cheeses were analyzed by applying different curd cooking temperatures and times. The cheeses produced by using three different curd cooking times (1 minute, 6 minutes and 11 minutes) and two different curd cooking temperatures (55oC and 65oC) were brined for 90 days and were brined on the 1st, 30th, 60th and 90th days. The process, chemical properties and melting behavior of the cheeses were determined. In the study, the chemical and physical properties of the cheeses produced vary depending on the cooking temperature, cooking time and ripening time. The melting behavior of cheeses was determined according to the initial melting point, degree of fluidity and average flow rate obtained from melting profiles. The initial melting point increased with increasing temperature but decreased with decreasing cooking time. The degree of fluidity and average flow rate of cheeses cooked at 55oC were calculated to be higher than those of cheeses cooked at 65oC. Increasing the curd cooking temperature decreased the fluidity of the cheeses and increased the average flow rate. With increasing cooking time, the flowability of the cheeses decreased while the average flow rate increased.