Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce)

Four batches of filled type processed and two batches of analogous fresh kashar cheeses were produced. For the filled type, rennet casein, sodium caseinate, calcium caseinate and soy protein isolate were added to the sliced elastic cheese curd so that the percentage of each was 5% in total molten mass (CRC, CSC, CCC, CSOY, respectively). The first batch of imitation cheeses was prepared using rennet casein, soy protein isolate, hydrogenated cottonseed oil, NaCl, carrageenan, water, emulsifier (R1) and the other was prepared with sodium caseinate, modified starch, hydrogenated cottonseed oil, water and emulsifier (R2). Natural fresh kashar obtained from a local dairy plant was used as a control. The cheese samples were analysed for physicochemical, textural and melting characteristics. All the imitation groups had lower dry matter (Pl0.01) and protein (Pl0.01), but higher fat in dry matter (Pl0.01) content than the control. The rennet casein filled group and the R2 batch gave the best results among the imitation cheese groups with respect to textural and melting properties.