The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese
Özet
The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ripening. Colour L, a and b values of Kulek cheeses were determined for both interior and surface. The values for cheese R were 82.4 and 74.5 for L, -5.2 and -5.5 for a, 31.0 and 34.7 for b interior and surface respectively. The equivalents for RS cheese were 82.8 and 75.7 for L, -4.8 and -5.0 for a, 31.0 and 34.0 for b. The values for HS cheese were 88.9 and 88.4 for L and -3.3 and -3.3 for a, 22.8 and 24.2 for b. L values (lightness) were the highest in cheeses made from heated milk while b and negative a values were the highest in cheeses made from raw milk. Aroma scores of raw and heat-treated milk cheeses made with starter were not significantly different. The panelists scored cheeses made from raw milk without starter as the best in body and texture.
