Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 724-728Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.01.028
Keywords
UF cheese; Rheology; Microstructure; Coagulant; Camel chymosin
Categories
Funding
- Inonu University (Malatya, Turkey) Scientific and Research Projects Unit [2014/06]
Ask authors/readers for more resources
Various 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available