Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

Free Access

Table I.

Chemical composition of Malatya cheese made from raw (R) and pasteurized (P) milk after 1 day of ripening. Codes 60, 70, 80 or 90 refer to scalding temperature of the curd (°C).

Cheeses	Variables
Cheeses	Titratable acidity¹	Total solid (%)	Salt (%)	FDM² (%)	Total protein (%)
R60	0.21 ± 0.08^ab	39.85 ± 0.55^a	2.70 ± 0.0^a	42.03 ± 0.05^a	14.03 ± 0.32^ab
R70	0.14 ± 0.0^a	40.20 ± 0.30^a	2.81 ± 0.0^a	41.64 ± 2.79^a	15.04 ± 014^bcd
R80	0.22 ± 0.09^ab	38.79 ± 0.70^a	2.70 ± 0.0^a	45.74 ± 1.10^a	16.20 ± 0.28^d
R90	0.23 ± 0.07^ab	38.90 ± 1.55^a	2.70 ± 0.0^a	49.48 ± 0.04^a	15.68 ± 0.05^d
P60	0.37 ± 0.03^b	39.22 ± 0.17^a	1.93 ± 0.0^a	44.60 ± 2.35^a	13.74 ± 0.50^a
P70	0.39 ± 0.01^b	39.20 ± 0.75^a	1.76 ± 0.0^a	44.68 ± 2.13^a	14.94 ± 0.69^bcd
P80	0.30 ± 0.02^ab	40.75 ± 2.55^a	2.70 ± 0.0^a	41.72 ± 0.15^a	14.25 ± 0.0^abc
P90	0.29 ± 0.04^ab	40.22 ± 0.52^a	2.46 ± 0.0^a	42.33 ± 5.52^a	15.36 ± 0.01^cd

Mean ± SD of duplicate determination in two cheese making trials. Mean values in the same column followed by different letters differ (P < 0.05).

Titratable acidity expressed as g lactic acid/100 g cheese.

FDM: fat-in-dry matter.