Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90 days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acidity, total free fatty acids and texture profile analyses. The levels of water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and for 5% phosphotungstic acid-soluble nitrogen, the sensory properties were significantly influenced by the use of different coagulants. beta-casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening.
Açıklama
Anahtar Kelimeler
Kashar cheese, Coagulant, Ripening, Proteolysis, Melting, Texture
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
64
Sayı
3
