Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

Abstract

The changes in composition and some biochemical properties of Örgü cheeses made from raw (RMC) and pasteurized (PMC) cow milk were investigated during a 90‐day ripening period. The average contents of total solids (TS), protein, water soluble nitrogen (WSN), trichloro‐acetic acid soluble nitrogen (TCA‐SN) and acid degree value (ADV) were lower, while salt and salt in TS were found to be statistically higher in PMC than RMC (P < 0.05). In addition, in both RMC and PMC, the TS and protein contents were decreased as compared to an increase in salt, salt in TS, WSN and TCA‐SN contents, and ADV, during ripening (P < 0.05). The evaluation of WSN, TCA‐SN and ADV shows that these two experimental Örgü cheese types undergo little proteolysis and lipolysis. On the other hand, acidity development was observed to be high in both before curdling and in cheese made from raw milk during ripening.