TY  - JOUR
T1  - Effects of Ripening Period on Textural and Sensory Properties of Capper Cheeses
AU - Yerlikaya, Oktay AU - Karagozlu, Cem 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 9
SP  - 1171
EP  - 1176
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.1171.1176
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.1171.1176
KW  - Cheese
KW  -ripening
KW  -caper
KW  -texture
KW  -sensory properties
KW  -Turkey
AB  - In this study, the effect of caper berries addition on the some textural and sensory properties of white cheese was investigated. Three batches of white cheese were produced: one without caper addition the test (K), another with addition of whole grain caper was (T) and the 3rd with minced caper was (P). Caper berries were added to vat two different ways as grain and minced after cutting at a level of 8 g 100 g<SUP>-1</SUP> of curd weight. According to the results obtained from statistical analyses when compared to control sample, a significant difference was obtained by add caper to white cheese for hardness, adhesiveness, cohesiveness, gumminess, springiness and chewiness (p&lt;0.05). When sensory characteristics including body and texture, appearance, taste and odour were evaluated as totally, total sensory scores of add caper as grain and minced decreased after 30th day of storage. Generally, the data obtained from the study showed that add to caper to white cheese while it was reduced to some quality characteristics and some properties had improved.
ER  -