Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorGumus, P.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:45:55Z
dc.date.available2024-08-04T20:45:55Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBeyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.en_US
dc.description.sponsorshipInonu University Scientific and Research Unit [2014/06, 2015/14]en_US
dc.description.sponsorshipThis work was supported by Inonu University Scientific and Research Unit (project numbers 2014/06 and 2015/14). The authors also acknowledge the contributions of O. S. Boran (Ministry of Agriculture and Forestry, Malatya Directorate of Provincial Agriculture and Forestry, Malatya, Turkey) for his assistance during cheese making.en_US
dc.identifier.doi10.3168/jds.2018-15671
dc.identifier.endpage5956en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue7en_US
dc.identifier.pmid31079909en_US
dc.identifier.scopus2-s2.0-85065232088en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5945en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2018-15671
dc.identifier.urihttps://hdl.handle.net/11616/98781
dc.identifier.volume102en_US
dc.identifier.wosWOS:000471756100011en_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.subjectcamel and calf chymosinen_US
dc.subjectwhite brined cheeseen_US
dc.subjectBeyaz peyniren_US
dc.subjectproteolysisen_US
dc.titleEffects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peyniren_US
dc.typeArticleen_US

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