Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese...

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Veröffentlicht in:International journal of dairy technology 2014-08, Vol.67 (3), p.373-383
Hauptverfasser: Şengül, Mustafa, Erkaya, Tuba, Dervişoğlu, Muhammet, Aydemir, Oğuz, Gül, Osman
Format: Artikel
Sprache:eng
Schlagworte:
Aspergillus niger
beta-casein
Biochemistry
calves
Cheese
Cheese industry
cheese ripening
cheeses
Coagulant type
coagulants
Fatty acids
Food science
Free fatty acids
Microorganisms
peroxide value
Protease
Proteases
proteinases
Proteolysis
rennet
Rennets
Rhizomucor miehei
Ripening
Studies
Surface layer
Texture
Tulum cheese
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Zusammenfassung:In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese samples. The peroxide values (PV) of the cheeses increased significantly (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12120