Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses
[ N/A ]
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of chymosin type and brine concentration on chemical composition, texture, microstructure and colour of white cheese were studied during ripening. The cheeses were manufactured from cows' milk using microbial rennet (Rhizomucor miehei), commercial calf rennet or recombinant chymosin (Kluyveromyces lactis), and ripened in whey brines containing 10% or 12% NaCl. Increasing the brine concentration increased the ratio of salt to moisture, hardness, gumminess, chewiness and whiteness values of cheeses and decreased the moisture, the ratio of moisture to protein and extent of proteolysis. The similar trends were observed in cheeses with microbial rennet compared with those with calf rennet or recombinant chymosin. pH values of all the cheeses unchanged during ripening but their brine pHs increased. A marked effect of rennet type on microstructure of the cheeses was visualised. In microbial rennet cheese brine salt content can be reducible to obtain satisfactory results in terms of quality parameters. (C) 2022 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Urfa Cheese, Microbial Coagulant, Sensory Properties, Starter Culture, Cheddar Cheese, Teleme Cheese, Feta Cheese, Proteolysis, Rennet, Salt
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
133
