Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses

Basit Öğe Kaydı
dc.contributor.authorTurkmen, Dilek
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T21:03:05Z
dc.date.available2024-09-18T21:03:05Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipScientific Research Projects (BAP) Commission of Hatay Mustafa Kemal University, Turkey [18]en_US
dc.description.sponsorshipThis work was supported by the Scientific Research Projects (BAP) Commission of Hatay Mustafa Kemal University, Turkey (Project No: 18.YL.055) .en_US
dc.identifier.doi10.1016/j.idairyj.2022.105408
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85131443668en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105408
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13242
dc.identifier.volume133en_US
dc.identifier.wosWOS:000838975200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUrfa Cheeseen_US
dc.subjectMicrobial Coagulanten_US
dc.subjectSensory Propertiesen_US
dc.subjectStarter Cultureen_US
dc.subjectCheddar Cheeseen_US
dc.subjectTeleme Cheeseen_US
dc.subjectFeta Cheeseen_US
dc.subjectProteolysisen_US
dc.subjectRenneten_US
dc.subjectSalten_US
dc.titleInfluence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheesesen_US
dc.typeArticleen_US

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