Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

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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.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSoltani, Mostafa/D-7577-2019
dc.contributor.authorSoltani, M.
dc.contributor.authorSahingil, D.
dc.contributor.authorGokce, Y.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:42:32Z
dc.date.available2024-08-04T20:42:32Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.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.doi10.3168/jds.2016-11179
dc.identifier.endpage7754en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue10en_US
dc.identifier.pmid27423952en_US
dc.identifier.scopus2-s2.0-84978877967en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage7744en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2016-11179
dc.identifier.urihttps://hdl.handle.net/11616/97425
dc.identifier.volume99en_US
dc.identifier.wosWOS:000383328200003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectultrafiltered cheeseen_US
dc.subjectrenneten_US
dc.subjectmilk clottingen_US
dc.subjectripeningen_US
dc.titleChanges in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosinen_US
dc.typeArticleen_US

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