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    Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin
    (Elsevier Science Inc, 2016) Soltani, M.; Sahingil, D.; Gokce, Y.; Hayaloglu, A. A.
    The effect of using various combinations of Rhizomucor miehei protease and camel chymosin (100:0, 75:25, 50:50, 25:75, and 0:100, respectively) on volatile composition and sensory scores in Iranian ultrafiltered white cheese was studied during 90 d of ripening. A solid-phase microextraction-gas chromatography-mass spectrometric method was used for determining the volatile compounds of the cheeses. Forty compounds including esters (12), acids (6), ketones (9), alcohols (3), and miscellaneous compounds (10) were identified. The main classes of volatile components in the cheeses are esters, miscellaneous compounds, and ketones. The type and concentration of the coagulants influenced both volatile composition and sensory scores of the cheeses. Principal component analysis separated the cheeses based on the use of 2 coagulants in various combinations and ripening time. The cheeses produced using higher concentrations of R. miehei were separately located on the plot compared with the cheeses produced using higher concentrations of camel chymosin. Sensory evaluation of the cheeses showed that, in general, the cheeses produced using higher concentrations of camel chymosin received higher body and texture and odor and flavor scores than the cheese produced using higher concentrations of R. miehei. In conclusion, 2 combinations of R. miehei and camel chymosin (75:25 and 25:75, respectively) can be successfully used for the production of Iranian ultrafiltered white cheese, considering the results of volatile composition and sensory analysis.
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    Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
    (Elsevier, 2016) Soltani, M.; Boran, O. S.; Hayaloglu, A. A.
    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.
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    Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique
    (Elsevier Sci Ltd, 2022) Soltani, M.; Saremnezhad, S.; Faraji, A. R.; Hayaloglu, A. A.
    White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of cheese compared with its conventional counterpart. On the other hand, increasing demand for healthy and nutritious food products has made food technologists make innovations in the formulations of different white cheese types. This paper reviews differences and similarities between manufacturing processes and the quality properties of white-UF and conventional cheeses. Emphasis is on recent innovations in the field and their effects on different characteristics of these types of cheeses. (c) 2021 Elsevier Ltd. All rights reserved.