| Yazarlar |
Mustafa Şengül
Atatürk Üniversitesi, Türkiye |
|
Tuba Erkaya
Atatürk Üniversitesi, Türkiye |
|
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Oğuz Aydemir
Çankırı Karatekin Üniversitesi, Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
| 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. © 2014 Society of Dairy Technology. |
| Anahtar Kelimeler |
| Coagulant type | Free fatty acids | Proteolysis | Texture | Tulum cheese |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | International Journal of Dairy Technology |
| Dergi ISSN | 1364-727X |
| Dergi Tarandığı Indeksler | SCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2014 |
| Cilt No | 67 |
| Sayı | 3 |
| Sayfalar | 373 / 383 |
| Doi Numarası | 10.1111/1471-0307.12120 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12120 |
| Atıf Sayıları | |
| SCOPUS | 14 |
| Google Scholar | 22 |
