Compositional biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Yazarlar (5)
Mustafa Şengül Atatürk Üniversitesi, Türkiye
Prof. Dr. Tuba Erkaya Atatürk Üniversitesi, Türkiye
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye
Ondokuz Mayıs Üniversitesi, Türkiye
Oğuz Aydemir Çankırı Karatekin Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Dairy Technology | ||
| Dergi ISSN | 1364-727X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 17-03-2014 |
| Cilt / Sayı / Sayfa | 67 / 3 / 373–383 | DOI | 10.1111/1471-0307.12120 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12120 | ||
| 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. αs1‐casein and β‐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. |
| Anahtar Kelimeler |
| Coagulant type | Free fatty acids | Proteolysis | Texture | Tulum cheese |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 16 |
| Google Scholar | 29 |