Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2025 (SCI-Expanded)
High-pressure (HP) treatments have the potential to provide microbiologically safe milk as well as accelerate the proteolysis of cheeses. In the present study, the effects of different levels of HP (400 and 600 MPa/20 degrees C-10 min.) or heat treatment applied to cheese milk in the production of Kashar cheese were comparatively investigated. The microbiological, physicochemical, electrophoretic profile (Urea-PAGE), textural, and sensory properties of the obtained Kashar cheeses were investigated during the 90-days storage period. Additionally, the microbiological quality and cheese-making properties of milk processed with pressure or heat treatment before cheese production were analyzed. Volatile compounds of Kashar cheese were identified using the GC-MS method. The results showed that applying high pressure to milk had a similar effect on the microbiological load of milk as the heat treatment. HP treatment of cheese milk at 600 MPa significantly increased the proteolysis in the Kashar cheese. The cheese produced by applying 400 MPa of pressure to cheese milk was the most appreciated in terms of sensory properties. However, cheese produced from milk treated with 600 MPa of HP exhibited textural defects, such as brittleness and crumbliness, compared to the other samples. In conclusion, this study demonstrates that applying high pressure to cheese milk can serve as an effective alternative to heat treatment in the production of Kashar cheese.