Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridBORAN, Osman Seracettin/0000-0002-4542-2536
dc.authoridSoltani, Mostafa/0000-0002-7654-1669
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidBORAN, Osman Seracettin/ABG-1250-2021
dc.authorwosidSoltani, Mostafa/D-7577-2019
dc.contributor.authorSoltani, M.
dc.contributor.authorBoran, O. S.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:41:38Z
dc.date.available2024-08-04T20:41:38Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractVarious 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.en_US
dc.description.sponsorshipInonu University (Malatya, Turkey) Scientific and Research Projects Unit [2014/06]en_US
dc.description.sponsorshipThe authors would like to thank the Damaneh Sahand dairy plant (Khosroshah, Tabriz, Iran) for providing raw materials and production equipment of the cheeses. Also, the study was partially supported by Inonu University (Malatya, Turkey) Scientific and Research Projects Unit (Project no: 2014/06).en_US
dc.identifier.doi10.1016/j.lwt.2016.01.028
dc.identifier.endpage728en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84962523200en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage724en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.01.028
dc.identifier.urihttps://hdl.handle.net/11616/97254
dc.identifier.volume68en_US
dc.identifier.wosWOS:000370769700094en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUF cheeseen_US
dc.subjectRheologyen_US
dc.subjectMicrostructureen_US
dc.subjectCoagulanten_US
dc.subjectCamel chymosinen_US
dc.titleEffect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheeseen_US
dc.typeArticleen_US

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