Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

SOLTANI M., Boran O. S., HAYALOĞLU A. A.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.68, ss.724-728, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2016.01.028
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.724-728
  • Anahtar Kelimeler: UF cheese, Rheology, Microstructure, Coagulant, Camel chymosin, SKIM MOZZARELLA CHEESE, FETA CHEESE, SENSORY CHARACTERISTICS, CHEDDAR CHEESE, WHEY PROTEINS, MILK, TEXTURE, PROTEOLYSIS, FAT, FUNCTIONALITY
  • İnönü Üniversitesi Adresli: Evet

Özet

Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White cheese. Effect of different blends of these coagulants on microstructure and rheological properties of Iranian UF White cheese were studied during 90 days of ripening. The results showed that both microstructure and rheology of the cheeses were influenced by type and concentration of these coagulant blends due to their different proteolytic activities. Use of high concentrations of camel chymosin resulted in a more compact protein network and firmer structure in the cheeses. Increasing levels of camel chymosin in the coagulant blends increased the storage (G') and loss (G '') moduli and decreased loss tangent (8) in the cheeses. In conclusion, increasing levels of camel chymosin provided less protein breakdown and more solid-like viscoelastic structure in UF cheeses. (C) 2016 Elsevier Ltd. All rights reserved.