Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosid, Paul/IXX-3278-2023
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorDeegan, Kevin C.
dc.contributor.authorMcSweeney, Paul L. H.
dc.date.accessioned2024-08-04T20:32:22Z
dc.date.available2024-08-04T20:32:22Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of pasteurization of cheese milk and cooking temperature of the curd on proteolysis of Malatya cheese was examined during ripening. The cheeses that were characterized by the scalding of curd in hot whey were manufactured from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90 degrees C. Differences in the levels of pH 4.6-soluble nitrogen between cheeses were significant (P < 0.05) after 30 days of ripening. Urea-polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that both alpha(s1)- and beta-caseins were not extensively degraded, especially after 30 days of ripening, but beta-casein was less degraded than alpha(s1)-casein. Analysis of peptide profiles of the pH 4.6-soluble fractions by RP-HPLC showed significant differences in the concentrations of some peptides between the cheeses. Principal component analysis distinguished the cheeses made from raw or pasteurized milk based on their peptide profiles. The results suggest that the pasteurization of cheese milk had a greater effect on peptide profiles of cheese than scalding temperature of the curd.en_US
dc.identifier.doi10.1051/dst/2009052
dc.identifier.endpage109en_US
dc.identifier.issn1958-5586
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77950682480en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage99en_US
dc.identifier.urihttps://doi.org/10.1051/dst/2009052
dc.identifier.urihttps://hdl.handle.net/11616/95020
dc.identifier.volume90en_US
dc.identifier.wosWOS:000276461100006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEdp Sciences S Aen_US
dc.relation.ispartofDairy Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMalatya cheeseen_US
dc.subjectproteolysisen_US
dc.subjectscaldingen_US
dc.subjectraw milken_US
dc.subjectpasteurizationen_US
dc.titleEffect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheeseen_US
dc.typeArticleen_US

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