Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The thermal inactivation behaviour of calf rennet and Rhizomucor miehei protease and the effects of different concentrations of these enzymes on chemical composition, proteolysis, microstructure, hardness and meltability of Malatya cheese were studied. Thermal stability and inactivation behaviour of the two enzymes were different and influenced the level of proteolysis during ripening and the meltability of the cheeses. This influence depended not only on the type of coagulant, but also on its concentration. Salt and protein contents and pH of the cheeses were influenced by the type and concentration of the coagulant enzyme. Only small effects on the microstructure of the cheeses were visualised, also related to the type and concentration of coagulant enzyme. Hardness of the cheeses was influenced by the type and concentration of the coagulant as well. In conclusion, the microbial coagulant provided & higher level of thermal stability, proteolysis and meltability values than calf rennet. (C) 2014 Elsevier Ltd. All rights reserved.
Açıklama
8th NIZO Dairy Conference -- SEP 11-13, 2013 -- Papendal, NETHERLANDS
Anahtar Kelimeler
Milk-Clotting Enzyme, Cheddar Cheese, Low-Fat, Chemical-Composition, Mozzarella Cheese, White Cheese, Scalding Temperature, Texture Development, Kashar Cheese, Beta-Casein
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
38
Sayı
2
