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Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese

Einfluß des Säureweckers und der Verpackung auf den Gehalt an flüchtigen Fettsäuren und des Aromas von Kasharkäse

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Zusammenfassung

54 Kasharkäseproben aus Kuhmilch wurden analysiert. Eine Gruppe wurde aus pasteurisierter Milch und mit Sdurewecker-Zusatz hergestellt. Eine andere Gruppe diente als Kontrollgruppe. Alle Käse wurden nach der Salzperiode in zwei Gruppen eingeteilt; eine davon wurde mit Paraffin überzogen. Nach der Reifung wurde der Gehalt der Käse an flüchtigen Fettsäuren gaschromatographisch bestimmt. Der Einfluß der Sdurewecker auf den Gehalt der Käse an flüchtigen Fettsäuren konnte mit 1% Irrtumswahrscheinlichkeit statistisch gesichert werden. Für die Kasharkäseherstellung bester Qualität ist pasteurisierte Milch, Säureweckerverwendung und ein Überzug mit Paraffin notwendig.

Summary

In this study, 54 Kashar cheese samples were analysed. Some of them were manufactured from pasteurized and cultured cow's milk. Other groups were used as controls. All cheese samples were divided into two groups. The group was completely coated with paraffin while the other group was not coated after the salting stage. At the end of the ripening period volatile fatty acid contents of all the cheese samples were determined by gaschromatography. The effect of starters on the total volatile fatty acid amounts was found highly significant statistically. As a conclusion it was found that it is necessary to use a starter culture, and each unit should be coated with paraffin to produce high flavor quality of Kashar cheese.

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  1. Department of Dairy Science and Technology, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

    Nurhan Akyüz

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  1. Nurhan Akyüz
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Akyüz, N. Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese. Z Lebensm Unters Forch 182, 107–111 (1986). https://doi.org/10.1007/BF01454239

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  • DOI: https://doi.org/10.1007/BF01454239

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