Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

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dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authorwosidGürkan, Hacer/HHZ-2385-2022
dc.authorwosidKaratekin, Berivan/ABC-6835-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidGürkan, Hacer/ABC-3157-2020
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorKaratekin, B.
dc.contributor.authorGurkan, H.
dc.date.accessioned2024-08-04T20:41:22Z
dc.date.available2024-08-04T20:41:22Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description8th NIZO Dairy Conference -- SEP 11-13, 2013 -- Papendal, NETHERLANDSen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipInonu University Scientific and Research Project Units [2011/30]en_US
dc.description.sponsorshipThis work was partially financed by Inonu University Scientific and Research Project Units with project number 2011/30. The authors thank S. Ergul (MSc) for kind help during thermal inactivation experiments.en_US
dc.identifier.doi10.1016/j.idairyj.2014.04.001
dc.identifier.endpage144en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84951909574en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage136en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2014.04.001
dc.identifier.urihttps://hdl.handle.net/11616/97088
dc.identifier.volume38en_US
dc.identifier.wosWOS:000340332000008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMilk-Clotting Enzymeen_US
dc.subjectCheddar Cheeseen_US
dc.subjectLow-Faten_US
dc.subjectChemical-Compositionen_US
dc.subjectMozzarella Cheeseen_US
dc.subjectWhite Cheeseen_US
dc.subjectScalding Temperatureen_US
dc.subjectTexture Developmenten_US
dc.subjectKashar Cheeseen_US
dc.subjectBeta-Caseinen_US
dc.titleThermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional propertiesen_US
dc.typeConference Objecten_US

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