Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

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dc.contributor.authorYasar, Kurban
dc.contributor.authorGuzeler, Nuray
dc.date.accessioned2025-01-27T20:20:26Z
dc.date.available2025-01-27T20:20:26Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractKashar 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.
dc.description.sponsorshipCukurova University [FBE.2002.D.164]
dc.description.sponsorshipThe project was founded by Cukurova University Academic Research Projects Unit (Project No. FBE.2002.D.164).
dc.identifier.doi10.1111/j.1471-0307.2011.00679.x
dc.identifier.endpage379
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3
dc.identifier.scopus2-s2.0-79960350909
dc.identifier.scopusqualityQ1
dc.identifier.startpage372
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00679.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21707
dc.identifier.volume64
dc.identifier.wosWOS:000292650900008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectKashar cheese
dc.subjectCoagulant
dc.subjectRipening
dc.subjectProteolysis
dc.subjectMelting
dc.subjectTexture
dc.titleEffects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese
dc.typeArticle

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