Tort奶酪是一种传统的奶酪,是一种美食上有价值的产品,尤其是在土耳其的地中海地区,通过长时间煮沸乳清获得,这是最重要的乳制品之一。由于生产困难,保质期短,这个奶酪,产量有限,营养价值低,是被遗忘的产品之一。在这项研究中,开发了一种可扩展的新奶酪配方,以增加传统Tort奶酪的可食性和营养价值。在这种情况下,将来自角豆糖蜜生产的纸浆(角豆糖蜜纸浆(CMP))以不同比例(5%,10%,和15%),和一些物理化学,纹理,并检查了奶酪的感官特性。作为研究的结果,确定CMP的添加导致pH降低,脂肪,奶酪的蛋白质含量,在显著增加干物质的同时,酸度,灰,碳水化合物,抗氧化活性,和总酚含量。添加CMP后,奶酪的硬度和保水能力增加,而可传播性,粘附性,脱水收缩减少。随着CMP浓度的增加,L*和b*值下降,而a*值增加。在感官特性方面,最不喜欢的样本是对照,而添加5%CMP的样品,这是最易涂抹的奶酪,是最喜欢的。因此,一种脂肪含量更低、更耐用、更稳定的新产品,富含生物活性,并开发了改进的感官属性。
Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water-holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed.