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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 degrees C of temperature, 1.45 degrees 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). |
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