2004, Cilt 20, Sayı 1, Sayfa(lar) 053-059
Evaluation of Chemical Characteristics and Proteolysis and Lipolysis Levels in Hatay Sıkma cheese
Zekai Tarakçı1, Hisamettin Durmaz2, Emrullah Sağun1, Osman Aygün3
1Yüzüncü Yıl Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, VAN
2Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı, VAN
3Mustafa Kemal Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, HATAY
Keywords: Sıkma Cheese, Chemical Characteristic, Proteolysis, Lipolysis
Downloaded:2273 - Viewed: 2530

In this study, randomly selected twenty-two samples of Sıkma cheese, which was produced and consumed in Hatay region, were investigated for both chemical and sensory characteristics as well as proteolysis and lipolysis levels. The mean values of dry matter, fat, salt, protein, ripening degree, titratable acidity (L.A.%), pH, water soluble nitrogen, nonprotein nitrogen and lipolysis ratio (ADV) in cheese samples were found as 47.36%, 20.00%, 5.53%, 21.29%, 10.62%, 0.59, 5.59, 0.34%, 5.94%, and 3.21%, respectively. Based on the sensorial results, the Sıkma cheese samples were evaluated to be 7.27 point in terms of color and appearance, 7.43 of body and texture, 7.12 of taste and flavor on 10 point scale, and total score was 26.20 point out of 30 point.