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    EFFECT OF SINGLE STRAINS OF LACTOCOCCI ON MANUFACTURE AND CHEMICAL QUALITY OF FRESH BEYAZ PEYNIR, TURKISH WHITE-BRINED CHEESE
    (Akademiai Kiado Zrt, 2008) Hayaloglu, A. A.; Guven, M.
    Beyaz peynir, Turkish white-brined cheese, was produced with six different strains of Lactococcus and ripened at 6-8 degrees C. Two of these were Lc. lactis subsp. lactis UC317 and NCDO763, while four of them were Lc. lactis subsp. cremoris SK11, HP, Wg2 and AM2. To determine their performance in manufacture of Beyaz cheesemaking, the activity of six different strains of Lactococcus were monitored during cheese production by determining the curd acidity. Also, their proteolytic and lipolytic activities were tested by determining nitrogen fractions and free fatty acid contents, respectively, after 3 days of ripening. These cheeses made with each strain of Lactococcus did not differ significantly in pH decline during cheesemaking. The gross compositions of the fresh cheeses were found to be similar; however, the cheeses made with HP and Wg2 had the lowest and highest levels of salt-in-moisture content, respectively. Water-soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, total free amino acid and total free fatty acid contents were significantly influenced by using different strains of lactococci in manufacture of Beyaz peynir. All strains, except for Wg2 and AM2, gave a satisfactory result in chemical quality of the cheese; however, some differences were observed.
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    Influence of rennet concentration on ripening characteristics of Halloumi cheese
    (Blackwell Publishing, 2008) Guven, M.; Cadun, C.; Karaca, O. B.; Hayaloglu, A. A.
    In this study, the influence of rennet concentration on chemical composition, proteolysis and sensory properties of Halloumi cheese was evaluated during ripening. Halloumi cheese was manufactured from raw cow's milk using four levels of rennet (0.2, 0.25, 0.3 or 0.4 g rennet/kg cheese milk) and was ripened for 60 days at 4C. Proteolysis in the cheese was measured by determining soluble nitrogen fractions both in water and in 12% trichloroacetic acid as well as by patterns of urea-polyacrylamide gel electrophoresis. Cheese grading was performed by an expert panel throughout the ripening period. The chemical composition of the cheese was significantly influenced by the level of rennet, which could be related to the differences in moisture contents of the cheese. The levels of water- or 12% trichloroacetic acid-soluble nitrogen fractions and degradations of alpha(s1)- or beta-caseins were quite low during the cheese maturation. No relation was found between rennet concentrations and casein degradation in the cheese during ripening. Results indicated that the different concentrations of rennet did not significantly influence the proteolytic profiles and sensory scores of Halloumi cheese; that is, an amount of rennet between 0.2 and 0.4 g rennet/kg cheese milk resulted in a similar quality of Halloumi cheese.