Optimization of Some Functional, Physical and Sensory Properties of Kezmic Lactic Cheese

The aim of this study was to find an optimal condition to produce lactic cheese using three independent variables: amount of microorganisms as starter, baking temperature of curds, and pH of curd during cutting. Results indicated that the linear term of pH had the greatest effects on the cheese efficiency and calcium content, and the square term of the baking temperature had the greatest effect on the texture and the overall acceptance of lactic cheese. The square term of baking temperature of curd had the greatest effect on ACE inhibitory and antioxidant activities, and the color and flavor properties of lactic cheese. The starter used in lactic cheese improved the functional, physical and sensory characteristics of the cheese. It has been found that the performance of the response surface methodology in optimizing the lactic cheese formulation was reasonable. The treatment containing 1.75% starter with curd baking temperature of 42 °C and curd cutting pH equal to 4.7 has been found as the optimum treatment for lactic cheese. In this situation, we came to the following

the level of cheese production efficiency = 19.48%; ACE inhibitory activity= 0.16 m/ml; antioxidant activity = 36.15%; calcium content = 0.42%; texture acceptance = 3.9, color acceptance =4;, taste acceptance =4.2; and total acceptance =3.9.