标题：A Study on some Quality Criteria of White Pickled Cheese Produced from Milk Preserved by the Activation of Lactoperoxidase/ Thiocyanate/ Hydrogen Peroxide (LP) System
摘要：In this study, some quality criteria of White pickled cheeses produced from milks preserved by the activation of the LP system were investigated during the ripening period of 90 days. For this purpose, milks that contained 20:20 ppm (A) and 60:60 ppm (B) SCN-:H2O2 were stored at 30 oC. For the control (K) study one part of milk without addition of SCN-:H2O2 was stored at 4 oC for 6 hours. Afterwards, White cheeses were produced by using this milks. The amounts of SCN-:H2O2 that added to milks were determined by pre-experiments. Total dry matter, fat, fat in dry matter, salt, total nitrogen, soluble nitrogen and thiocyanate contents and titratable acidity (oSH), pH, ripening index, curd firmness values of cheeses were determined during the 1., 30., 60. and 90. days of storage. Organoleptic properties of these cheeses were examined during the 30., 60 and 90. days of storage. According to the results from analyses, for all parameters examined, differences between cheese samples K and A were not statistically significant (p>0.05). Although there was no statistically significant difference between cheese sample B and the others, in cheese sample B, titratable acidity, TN, WSN, ripening index and curd firmness values were lower than the others. As a result, it is found that, the use of milk preserved by the addition of 20:20 ppm SCN-:H2O2 is suitable for the production of White pickled cheese in view of technological processes and quality characteristics of the product, and its concluded that, despite the lack of some chemical properties of cheese, milks added with 60:60 ppm SCN-:H2O2 can also be used for the production of this kind of cheese.
