Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

HAYALOĞLU A. A., KARATEKIN B., GÜRKAN H.

INTERNATIONAL DAIRY JOURNAL, cilt.38, sa.2, ss.136-144, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.idairyj.2014.04.001
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.136-144
  • İnönü Üniversitesi Adresli: Evet

Özet

The thermal inactivation behaviour of calf rennet and Rhizomucor miehei protease and the effects of different concentrations of these enzymes on chemical composition, proteolysis, microstructure, hardness and meltability of Malatya cheese were studied. Thermal stability and inactivation behaviour of the two enzymes were different and influenced the level of proteolysis during ripening and the meltability of the cheeses. This influence depended not only on the type of coagulant, but also on its concentration. Salt and protein contents and pH of the cheeses were influenced by the type and concentration of the coagulant enzyme. Only small effects on the microstructure of the cheeses were visualised, also related to the type and concentration of coagulant enzyme. Hardness of the cheeses was influenced by the type and concentration of the coagulant as well. In conclusion, the microbial coagulant provided & higher level of thermal stability, proteolysis and meltability values than calf rennet. (C) 2014 Elsevier Ltd. All rights reserved.