Use of kefir and buttermilk to produce an innovative quark cheese

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., KANCA N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.58, sa.1, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s13197-020-04516-0
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Quark, Cheese, Kefir, Yoghurt, Buttermilk, VOLATILE PROFILE, MILK, FLAVOR, PROTEOLYSIS, MS
  • Ankara Üniversitesi Adresli: Evet

Özet

Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 degrees C and 100 degrees C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.