Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviour

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dc.authorscopusid6602473288
dc.authorscopusid7102181587
dc.authorscopusid7003361297
dc.contributor.authorAvsar, Y.K.
dc.contributor.authorYildirim, M.
dc.contributor.authorYildirim, Z.
dc.date.accessioned2024-09-19T15:49:47Z
dc.date.available2024-09-19T15:49:47Z
dc.date.issued2001
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, a white-brined cheese with different protein content (?12.5,14.0,15.5 or 17.0%) but the same total solids (?40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals. It was found that there was no significant effect of the protein level on the final composition of the experimental cheese although a fluctuation in the composition of the cheese samples was observed during the early days of ripening. Results also showed that it was possible to produce a white-brined cheese with a defined composition. Owing to the limited syneresis and the use of milk powders, considerable amounts of whey protein nitrogen (0.17 to 0.26%) and lactose (1.6 to 5.9%) were retained in the experimental cheese at the end of the ripening. For this reason, whey proteins should be excluded in the calculation of ripening degree. In addition, increasing the protein content appeared to hinder the proteolysis.en_US
dc.identifier.endpage257en_US
dc.identifier.issn0026-3788
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-0035634549en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage254en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15409
dc.identifier.volume56en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMilchwissenschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleUse of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviouren_US
dc.typeArticleen_US

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