| Abstract: | Gaziantep cheese is a non‐fermented and enzyme clotted type cheese. The changes in oxidative and hydrolytic rancidity in the cheese were analysed during its storage. Storage conditions were selected as 4, 10 and 20°C and 90, 170, 200 and 230 g kg−1 salt solutions by considering the traditional storage conditions. Oxidative rancidity increased with increasing temperature and NaCl concentration in the brine. Hydrolytic rancidity increased with increasing temperature and decreasing salt content of the cheese. The extent of oxidative rancidity was found to be higher than hydrolytic rancidity. The results of this study showed that the storage temperature should not be higher than 10°C and brine concentration must be higher than 90 g kg−1 and lower than 230 g kg−1 to minimize lipid oxidation. Gaziantep cheese was organoleptically examined after 2 months of storage at 20°C and in 90, 170 and 230 g kg−1 salt solutions, and it was found that even at a peroxide value around 1 meq kg−1, acceptable levels of changes in flavour were observed. Sensory analysis results showed that textural properties of Gaziantep cheese changed with salt concentration of the brine. © 1999 Society of Chemical Industry |
