Evaluation of Izmir Tulum cheese pieces by drying with tray dryer at different air flow rates and temperatures

Izmir tulum cheese pieces were dried using a fray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45 degrees C, 55 degrees C and 65 degrees C). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65 degrees C. The samples dried at 55 degrees C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.