Akademik Veri Yönetim Sistemi
International Dairy Journal, cilt.167, 2025 (SCI-Expanded)
In this study, innovative cheese made by mixing whey with fermented milk were investigated on product quality properties. The whey cheeses (Lor) produced were analyzed for physicochemical, microbiological, sensory properties, antioxidant activity and volatile compounds during the 21 d storage period. The pH and hardness values of the cheeses produced by mixing whey with fermented milk changed significantly. Cheese samples produced by adding fermented milk became harder than the control sample made with by mixing whey with pasteurized cow's milk without starter cultures during storage (9.07–5.37 N and 5.82–6.18 N, respectively). However, all cheese samples were determined to have similar color parameters L∗, a∗ and b∗ values (P > 0.05). As a result of the evaluation of antioxidant activities of cheese samples, the lowest ABTS radical scavenging values were observed in the control sample (43.5 %) during storage, as in DPPH radical scavenging activity (P < 0.05). Carboxylic acids, alcohol and ester compounds were detected in higher amounts in control cheese, however, ketones were also found in higher amounts in fermented milk containing Lor cheese samples. As a result of, it was determined that the use of whey and fermented milk mixture in production significantly increases the antioxidant activity of Lor cheeses and improves their sensory parameters.