EFFECTS OF DIFFERENT TYPES OF DRIED FRUIT ON SENSORY AND TEXTURE PROPERTIES OF WHITE CHEESE

In the study, five kinds of white cheese produced, one of which was a control sample. According to the amount of curd used in the production of cheese, black mulberry, blackberry, black grape and raspberry dried fruit added to the curd at a rate of 2%. The cheeses packed with a vacuum packaging machine and left to mature for 90 days at 7±1°C. During the ripening period (5th, 30th, 60th, 90th days) samples were taken from cheeses, sensory analyses were performed, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were deter-mined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesive-ness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P