Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

ŞENGÜL M., ERKAYA KOTAN T., Dervisoglu M., Aydemir O., Gul O.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.67, sa.3, ss.373-383, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 3
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/1471-0307.12120
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.373-383
  • Anahtar Kelimeler: Tulum cheese, Coagulant type, Free fatty acids, Proteolysis, Texture, LACTIC-ACID BACTERIA, CHEDDAR CHEESE, CYNARA-CARDUNCULUS, SENSORY PROPERTIES, MOZZARELLA CHEESE, FAT REPLACERS, PROTEOLYSIS, MILK, STARTER, MELTABILITY
  • Atatürk Üniversitesi Adresli: Evet

Özet

In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese samples. The peroxide values (PV) of the cheeses increased significantly (P < 0.05) during ripening and the cheese made with calf rennet had the highest PV. Proteolysis in the cheeses increased as the ripening time increased. alpha(s1)-casein and beta-casein degradation was higher in cheeses manufactured with R. miehei protease. Cheeses made with calf rennet were significantly (P < 0.05) harder, more adhesive, more cohesive and more resilient than those made with microbial rennet.