Scalding process optimization to enhance the textural properties of Kashar cheese

Abstract

The aim of the study is to optimize the scalding process through scalding water temperature, acidity, and salt concentration effective on the quality of Kashar cheese using response surface methodology. The textural and meltability properties of Kashar cheese have been used at the evaluation of optimization. The textural, meltability, and sensory assessment points of ripened Kashar cheese sold in the market have been utilized as target values in the optimization. Optimum scalding conditions were found as; 80.80 °C of temperature, 1.45 °SH of water acidity, and 10.00% of salt concentration providing 89.30 N, −309.35 g sn, 0.75, 66.18 N, and 21.47 mm values for hardness, adhesiveness, cohesiveness, gumminess, and meltability. According to the verification production, it was determined that the existing models gave successful results in estimating the texture and meltability values (95% in confidence interval). Practical applications The purpose of the present study was to optimize the scalding process (temperature, acidity, and salt concentration of scalding water) effective on the quality of Kashar cheese. It further aims to study the effect of these scalding parameters on the textural properties and meltability of the Kashar cheese. The production of Kashar cheese with optimum scalding water parameters provided the expected textural properties and meltability values in Kashar cheese.