Publication:
Compositional, Biochemical and Textural Changes During Ripening of Tulum Cheese Made With Different Coagulants

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dc.authorscopusid35361183100
dc.authorscopusid26429453400
dc.authorscopusid6603159988
dc.authorscopusid14064350300
dc.authorscopusid55444242100
dc.contributor.authorŞengül, M.
dc.contributor.authorErkaya, T.
dc.contributor.authorDervişoĝlu, M.
dc.contributor.authorAydemir, O.
dc.contributor.authorGül, O.
dc.date.accessioned2020-06-21T13:56:55Z
dc.date.available2020-06-21T13:56:55Z
dc.date.issued2014
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Şengül] Mustafa, Department of Food Engineering, Atatürk Üniversitesi, Erzurum, Erzurum, Turkey; [Erkaya] Tuba, Department of Food Engineering, Atatürk Üniversitesi, Erzurum, Erzurum, Turkey; [Dervişoĝlu] Muhammet, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Aydemir] Oğuz, Department of Food Engineering, Çankiri Karatekin Üniversitesi, Cankiri, Turkey; [Gül] Osman, Yesilyurt Demir Celik Vocational School, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractIn 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 < 0.05) during ripening and the cheese made with calf rennet had the highest PV. Proteolysis in the cheeses increased as the ripening time increased. α<inf>s1</inf>-casein and β-casein degradation was higher in cheeses manufactured with R. miehei protease. Cheeses made with calf rennet were significantly (P < 0.05) harder, more adhesive, more cohesive and more resilient than those made with microbial rennet. © 2014 Society of Dairy Technology.en_US
dc.identifier.doi10.1111/1471-0307.12120
dc.identifier.endpage383en_US
dc.identifier.issn1471-0307
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84904419294
dc.identifier.scopusqualityQ2
dc.identifier.startpage373en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12120
dc.identifier.volume67en_US
dc.identifier.wosWOS:000340670300007
dc.identifier.wosqualityQ3
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd customerservices@oxonblackwellpublishing.comen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCoagulant Typeen_US
dc.subjectFree Fatty Acidsen_US
dc.subjectProteolysisen_US
dc.subjectTextureen_US
dc.subjectTulum Cheeseen_US
dc.titleCompositional, Biochemical and Textural Changes During Ripening of Tulum Cheese Made With Different Coagulantsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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