Physico-chemical and sensory characterization of fresh cheeses

Fresh cheese is valued for its nutritional benefits, geographical origin protection, preservation of traditional methods, and standardization. This study focuses on the examination of the production technology, chemical composition, and sensory properties of three types of whey cheeses over a 20-day storage period. The cheeses were made in triplicate using whey from Beaten (B), Kashkaval (K), and yogurt (Y), following traditional methods. The AOAC methods were utilized to measure the titratable acidity of the cheese samples. The Kjeldahl method was employed to determine protein content, while the Gerber method was used for fat content assessment. The evaluation of the cheese included an analysis of flavor, color, texture, and appearance, conducted according to established standards. Significant changes are shown in the chemical composition of the samples. It was found that the dry matter content of Beaten whey cheese was 40.00%, which was higher than other types. Also, fat and protein content of Beaten whey cheese was 12.50±0.01 and 32.37±0.01, which was significantly (P<0.05) higher than in other types at the first day of production. An increase in the values of certain properties was observed with the extended storage time for both the Kashkaval and Beaten samples. In contrast, there was a decrease in pH and protein percentage across all samples, with statistical significance (P < 0.05). Correlations between physico-chemical and sensory properties determined by bivariate correlation showed that increase of the dry matter content did not result in desirable sensory properties such as aroma and taste. In conclusion, Kashkaval whey cheese received the highest evaluation from sensory panelists, demonstrating superior overall sensory characteristics. This cheese is widely regarded for its nutritional value, offering a substantial contribution to a balanced diet. Additionally, it exemplifies an effective strategy for the valorization of whey, repurposing it from a byproduct into a valuable food resource.