Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese

The effects of curd scalding duration on chemical, biochemical, color, textural, microstructural and sensorial characteristics of a brine-type cheese were examined. The cheeses that were characterized by the scalding of curd in hot whey (60 °C) and brining in whey were manufactured from raw cows’ milk and the curds were scalded for 10, 20 or 30 min. Regardless of cheese ripening time, increased scalding duration resulted in decreased moisture, titratable acidity, lactic acid, ethanol, whitening index and h° values. The images obtained by scanning electron microscopy of the cheeses were clearly different each other. At the end of ripening, cheeses from curds scalded for up to 20 min had the highest water-soluble nitrogen, 2-phenylethyl acetate, acetic acid, chewiness, gumminess and hardness levels, and overall acceptability scores. In conclusion, scalding of curd in whey up to 20 min at 60 °C gave satisfactory results in terms of quality parameters of the present cheeses. •The first report is on cheeses from curds with different scalding duration at 60 °C.•Cheese from curd scalded for 30 min contained lactic and acetic acid in the lowest.•Curd scalding from 10 to 30 min decreased total ester and alcohol levels of cheeses.•The highest hardness was on day 90 in cheeses from the curd scalded for 10 or 20 min.•Phenylethyl acetate, cynoacetic acid identified for the first time in brined-cheese.