Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White cheese. Effect of different blends of these coagulants on microstructure and rheological properties of Iranian UF White cheese were studied during 90 days of ripening. The results showed that both microstructure and rheology of the cheeses were influenced by type and concentration of these coagulant blends due to their different proteolytic activities. Use of high concentrations of camel chymosin resulted in a more compact protein network and firmer structure in the cheeses. Increasing levels of camel chymosin in the coagulant blends increased the storage (G') and loss (G '') moduli and decreased loss tangent (8) in the cheeses. In conclusion, increasing levels of camel chymosin provided less protein breakdown and more solid-like viscoelastic structure in UF cheeses. (C) 2016 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
UF cheese, Rheology, Microstructure, Coagulant, Camel chymosin
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
68
