摘要：In this study, the effects of using caseinate on the yield and properties of Turkish White cheese and variation during ripening, was investigated. White cheeses were produced by adding different level of sodium caseinate (0.0 %, 0.5 %, 1 %, 1.5 %) in cow milk and ripened during 9 week period. pH value, titratable acidity, penetration value, dry matter, fat, protein, salt, total nitrogen, water soluble nitrogen, non-protein nitrogen, caseine nitrogen, proteose-pepton nitrogen contents, ripening degree and sensory properties of cheeses at 1. day, 3. week, 6. week and 9. week of ripening were found. Addition of sodium caseinate increased cheese yield significantly (p<0.05). Physical and chemical analyses of cheese showed that, titratable acidity, pH, fat, water soluble nitrogen and proteose-pepton nitrogen were influenced significantly (p<0.05). Sensory analyses showed that, increases of the amount of sodium caseinate were decreased sensory scores significantly (p<0.05). The highest scores were taken by the cheese containing 0.5 % sodium caseinate , among cheeses enriched with sodium caseinate .
