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Effects of Ripening Period on Textural and Sensory Properties of Capper Cheeses

Author(s): Oktay Yerlikaya | Cem Karagozlu

Journal: Journal of Animal and Veterinary Advances
ISSN 1680-5593

Volume: 10;
Issue: 9;
Start page: 1171;
Date: 2011;
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Keywords: Cheese | ripening | caper | texture | sensory properties | Turkey

In this study, the effect of caper berries addition on the some textural and sensory properties of white cheese was investigated. Three batches of white cheese were produced: one without caper addition the test (K), another with addition of whole grain caper was (T) and the 3rd with minced caper was (P). Caper berries were added to vat two different ways as grain and minced after cutting at a level of 8 g 100 g-1 of curd weight. According to the results obtained from statistical analyses when compared to control sample, a significant difference was obtained by add caper to white cheese for hardness, adhesiveness, cohesiveness, gumminess, springiness and chewiness (p
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