Simultaneous use of transglutaminase and rennet in white-brined cheese production

Simple item page
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authoridYaman, hulya/0000-0003-0450-8058
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.authorwosidYaman, hulya/ABB-7682-2020
dc.contributor.authorOzer, Barbaros
dc.contributor.authorHayaloglu, A. Adnan
dc.contributor.authorYaman, Huyla
dc.contributor.authorGursoy, Ayse
dc.contributor.authorSener, Leyla
dc.date.accessioned2024-08-04T20:37:47Z
dc.date.available2024-08-04T20:37:47Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description6th International-Dairy-Federation Cheese Ripening and Technology Symposium -- MAY 21-24, 2012 -- Madison, WIen_US
dc.description.abstractThe effects of renneting temperature (30 degrees C or 34 degrees C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipInt Dairy Federat,Int Dairy Federat, US Natl Comm,Wisconsin Ctr Dairy Resen_US
dc.identifier.doi10.1016/j.idairyj.2013.02.001
dc.identifier.endpage134en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84882873337en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage129en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2013.02.001
dc.identifier.urihttps://hdl.handle.net/11616/96181
dc.identifier.volume33en_US
dc.identifier.wosWOS:000324292700007en_US
dc.identifier.wosqualityQ1en_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.subjectCross-Linkingen_US
dc.subjectFunctional-Propertiesen_US
dc.subjectMicrobial Transglutaminaseen_US
dc.subjectRheological Propertiesen_US
dc.subjectCheddar Cheeseen_US
dc.subjectProteolysisen_US
dc.subjectCoagulationen_US
dc.subjectProteinsen_US
dc.subjectLactobacillien_US
dc.subjectStarteren_US
dc.titleSimultaneous use of transglutaminase and rennet in white-brined cheese productionen_US
dc.typeConference Objecten_US

Files

Collections

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu

We collect and process your personal information for the following purposes: Authentication, Preferences, Acknowledgement and Statistics.
To learn more, please read our privacy policy.

Customize