Study of the production process of beyaz (white) and kaşar (Kashkaval) cheese: Case study Ankara University dept. of dairy technology pilot plant

This study aimed at evaluation of the chemical properties of White and Kaşar (Kashkaval) cheese raw milk, whey and the biochemical changes of cheese during the production and storage period from the first day at 15days interval for 60 days.The white and Kaşar cheese samples were analysed on the 1st day, 15., 30., 45., and 60th day of cheese storage for pH value, titration acidity, salt, fat, protein, water soluble nitrogen (WSN), total solid and ash content. According to the average analysis results of both cheese samples during storage; the pH value reduced during storage for both cheese samples, the titration acidity increased throughout storage. Kaşar cheese had the highest levels of fats but it decreased at the end of storage. Kaşar cheese also had the highest content of protein and WSN. WSN values increased in both samples during storage. White cheese had the highest levels of salt content and it increased throughout the storage period. Kaşar cheese had the highest level of total solids but both samples had total solids increase throughout the storage period. There was no significant increase in ash content observed in both samples throughout the storage period but White cheese had the highest ash content.According to Turkish Standard TS591 ve Turkish Food Codex regarding pH value, titration acidity, salt, fat, protein, (WSN), total solid and ash content of White and Kaşar cheese are suitable. The total solids level in Kaşar cheese from day 1 to 45th day were found to be low but on the 60th day of storage were results were suitable as per Turkish Standards Institute.