Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSoltani, Mostafa/0000-0002-7654-1669
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidSoltani, Mostafa/D-7577-2019
dc.contributor.authorSoltani, Mostafa
dc.contributor.authorSahingil, Didem
dc.contributor.authorGokce, Yasemin
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:45:40Z
dc.date.available2024-08-04T20:45:40Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of (s1)-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.en_US
dc.description.sponsorshipInonu University (Malatya, Turkey) Scientific and Research Projects Unit [2013/30]en_US
dc.description.sponsorshipThe authors thank the Damaneh Sahand dairy plant (Khosroshah, Tabriz, Iran) for providing raw materials and production equipment for cheese making. The study was partially supported by Inonu University (Malatya, Turkey) Scientific and Research Projects Unit (Project No: 2013/30).en_US
dc.identifier.doi10.1007/s13197-018-3513-3
dc.identifier.endpage598en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2en_US
dc.identifier.pmid30906016en_US
dc.identifier.scopus2-s2.0-85059518500en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage589en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-018-3513-3
dc.identifier.urihttps://hdl.handle.net/11616/98596
dc.identifier.volume56en_US
dc.identifier.wosWOS:000460456300008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectUltrafiltered cheeseen_US
dc.subjectRhizomucor mieheien_US
dc.subjectCamel chymosinen_US
dc.subjectResidual coagulant activityen_US
dc.subjectProteolysisen_US
dc.titleEffect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheeseen_US
dc.typeArticleen_US

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