Influence of rennet concentration on ripening characteristics of Halloumi cheese

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dc.authoridKaraca, Oya Berkay/0000-0002-1131-5863
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidKaraca, Oya Berkay/J-2152-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorGuven, M.
dc.contributor.authorCadun, C.
dc.contributor.authorKaraca, O. B.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:30:58Z
dc.date.available2024-08-04T20:30:58Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipCukurova University, Adana, Turkeyen_US
dc.description.sponsorshipThis work has been supported by a grant from Academic Research Projects Units, Cukurova University, Adana, Turkey.en_US
dc.identifier.doi10.1111/j.1745-4514.2008.00187.x
dc.identifier.endpage627en_US
dc.identifier.issn0145-8884
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-52349108769en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage615en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4514.2008.00187.x
dc.identifier.urihttps://hdl.handle.net/11616/94650
dc.identifier.volume32en_US
dc.identifier.wosWOS:000259418700004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_US
dc.relation.ispartofJournal of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSoluble Nitrogenen_US
dc.subjectCheddar Cheeseen_US
dc.subjectBovine-Milken_US
dc.subjectProteolysisen_US
dc.subjectOvineen_US
dc.subjectProteinsen_US
dc.titleInfluence of rennet concentration on ripening characteristics of Halloumi cheeseen_US
dc.typeArticleen_US

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