The effects of the pressing and the scalding treatments on some quality properties in Maraş cheese production Maraş peyniri üretiminde baskilama aǧirliǧi ve haşlama suyu sicakliǧnin bazi kalite niteliklerine etkisi

Tekinşen K. K., Nizamlioǧlu M.

Turkish Journal of Veterinary and Animal Sciences, vol.27, no.1, pp.153-160, 2003 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 1
  • Publication Date: 2003
  • Journal Name: Turkish Journal of Veterinary and Animal Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.153-160
  • Keywords: Maraş cheese, Pressing, Quality, Scalding
  • Istanbul Gelisim University Affiliated: No


The study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Maraş cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 ± 1 °C/5 min. (A) , 75 ± °C/5 min. (B) and 80 ± °C/5 min (C), to each of two curds pressed for 1 h by 1:5 kg (I) and 1.5:5 kg (II) weights of milk used. All experimental samples were examined microbiologically, chemically and physically on the first, 15th, 30th, 60th and 90th adys of the ripening period in addition to the assessment of the sensorial characteristics of 30, 60 and 90-day-old experimental samples. During the ripening period no regular changes were found in the fat, moisture, ash, salt content and acidity, pH and aw values of the samples, although moisture content increased by 1-4% at the end of ripening. It was determined that sample IB in group I had a high aw value and the difference between IA and IB was significant at p < 0.05. Aerobic mesophilic and Lactobacillus microorganisms decreased in number at different rates toward the end of the ripening period, although the decrease was not considerable in the colony count of aerobic mesophilic microorganisms after the 30th day of ripening. Sample IA had the maximum total sensorial score on the 30th and 90th days of the ripening period and IB on the 60th day. It is concluded that pressing and scalding treatments applied to the curds slightly affected the chemical and physical characteristics and that treatments by pressing for 1 h by 1:5 weight of milk used and of scalding at 70 ± °C for 5 min will give better sensorial quality characteristics, particularly with regard to appearance.