FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ.

In this study, dynamic rheological, textural, color and sensory properties of White cheeses produced from pasteurized milk at different conditions (A: 65 °C for 20 min, B: 75 °C for 5 min, and C: 85°C for 5 min) were investigated at 7, 30, 60, and 90 days of storage. The higher elastic behaviors of the cheeses C and B than A were associated with improved inter- and intramolecular interactions of casein related to the temperature and an increase in the ratio of denatured whey protein in this structure. Cheese A changed as the highest extent in viscoelastic property and complex viscosity parameter while cheese B was determined as more stable during storage. The results of hardness and adhesiveness in texture analysis confirmed that cheese B had a more resistant protein structure. The effect of different pasteurization temperatures on the color parameters was not found. The Structure-Texture as a sensory property of cheese B in the first months received higher scores while no differences among the samples in the last month were observed. As a result, White cheese with improved viscoelastic property could be produced from the milk pasteurized at 75 °C but increased temperature reduced this feature. [ABSTRACT FROM AUTHOR]