MILK FAT GLOBULE SIZE, POWDER HYDRATION TIME, PARA-?-CASEIN CONTENT AND TEXTURAL PROPERTIES OF RECOMBINED WHITE-BRINED CHEESE PRODUCED BY DIRECT RECOMBINATION SYSTEM

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dc.contributor.authorAvsar, Yahya Kemal
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, effects of milk fat globule size, aging and the amount of para-kappa-casein on textural properties of white-brined cheese during a ripening period of 30 days were investigated. The cheese was produced from a cheese base containing approximately 40% total solids, 14% protein and 16.5% milk fat. Cheese base was mixed with a laboratory scale mixer and/or homogenized at different pressures (5 and 10 MPa) to provide different milk fat globule sizes. Different batches of cheese bases were renneted after having been aged for 0, 8, 16 and 24 h at 4C. Cheeses bases were renneted at different temperatures (10, 20 or 30C) to ensure different amounts of para-kappa-casein on coagulation. Results showed that textural properties of the experimental cheese deteriorated with decreasing milk fat globule size, and cheese became softer and more fragile. However, aging the cheese base for 8 h improved textural properties. Although lowering the renneting temperature increased the amount o f para-kappa-casein content of cheese base before gelation was achieved, this procedure also failed to improve textural properties of the experimental cheeses. This study indicates the importance of the process variables explored to understanding changes in and improving textural properties of recombined white-brined cheese.en_US
dc.description.sponsorshipResearch Foundation of Mustafa Kemal Universityen_US
dc.description.sponsorshipThe author acknowledges the financial funding of the Research Foundation of Mustafa Kemal University and Dr. RK Robinson of Reading University for his valuable comments.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00335.x
dc.identifier.endpage240en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.scopus2-s2.0-77949511088en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage223en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00335.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13530
dc.identifier.volume34en_US
dc.identifier.wosWOS:000273998900018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDifferent Protein-Levelsen_US
dc.subjectFeta Cheeseen_US
dc.subjectUniaxial Compressionen_US
dc.subjectUltrafiltered Milken_US
dc.subjectRetentate Powderen_US
dc.subjectSensory Textureen_US
dc.subjectCurden_US
dc.subjectCoagulationen_US
dc.subjectTemperatureen_US
dc.subjectProteolysisen_US
dc.titleMILK FAT GLOBULE SIZE, POWDER HYDRATION TIME, PARA-?-CASEIN CONTENT AND TEXTURAL PROPERTIES OF RECOMBINED WHITE-BRINED CHEESE PRODUCED BY DIRECT RECOMBINATION SYSTEMen_US
dc.typeArticleen_US

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