White cheese texture profile at different storage temperatures

Abstract

Abstract The purpose of the study is to analyze the effect of different storage temperatures on textural properties of white cheese, such as cohesion, chewing, tackiness, hardness and elasticity, after storing them at temperatures of 4, 10, and 24 °C for three months. The methodological and information base of the study was compiled by the works of leading foreign and domestic scientists in the field of ripening and storage of brine cheeses. Scientific research methods such as analysis and synthesis, correlation-regression analysis, induction and deduction, as well as comparative and index methods were used. The results of foreign and domestic studies made it possible to establish that there were no studies of Turkish white cheese storage and ripening in brine under various temperature conditions. As part of the task, the authors of the paper conducted studies to determine the effect of storage conditions of white Turkish cheese in three different temperature modes (4, 10 and 24 °C). As a result, it was recognized that in terms of structural and mechanical characteristics (texture) and sensory properties it is most preferred and economically feasible to ensure cheese ripening and storage in the temperature range from 4 to 10 °C.