Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties

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dc.contributor.authorAvsar, YK
dc.contributor.authorYildirim, Z
dc.contributor.authorYildirim, M
dc.date.accessioned2024-09-18T21:01:34Z
dc.date.available2024-09-18T21:01:34Z
dc.date.issued2002
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, the effect of protein contents on the textural properties of white-brined cheese produced by the direct recombination system (DRS) using retentate powder was investigated. The total solids and fat content of cheese was kept same, but the samples differed in protein content (12.5, 14.0, 15.5 and 17.0%, respectively). A compression test was applied and elasticity modulus, yield stress and yield strain were obtained from force-time curves. Samples were analysed for a period of 30 d at 10 d intervals. Increasing the protein content up to a certain level (14.0%) increased the elasticity modulus and yield stress. However, beyond that level (i.e. 15.5 and 17.0%) no effect of additional protein was observed suggesting that after a critical level is reached the additional protein increased the viscous component of the cheese rather than the elastic one. Unlike the other parameters, the protein levels did not affect the yield strain since this parameter is closely related to pH and proteolysis. Yield stress and yield strain values decreased, and the cheese samples became considerably shorter during maturation as an indication of breakdown of the bonds holding the structure.en_US
dc.identifier.endpage197en_US
dc.identifier.issn0026-3788
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-0036012575en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage194en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12840
dc.identifier.volume57en_US
dc.identifier.wosWOS:000175763000004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVolkswirtschaftlicher Verlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwhite-brined cheese (protein content and rheology)en_US
dc.titleUse of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological propertiesen_US
dc.typeArticleen_US

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