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

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 acid...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2011-08, Vol.64 (3), p.372-379
Main Authors: YASAR, KURBAN, GUZELER, NURAY
Format: Article
Language:English
Subjects:
Agricultural biotechnology
Biological and medical sciences
Cheese
Coagulant
Coagulants
Cryphonectria parasitica
Dairy industry
Fatty acids
Food industries
Fundamental and applied biological sciences. Psychology
Kashar cheese
Melting
Milk and cheese industries. Ice creams
Nitrogen
Protease
Proteases
Proteolysis
Rhizomucor miehei
Ripening
Studies
Surface layer
Texture
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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. β‐casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2011.00679.x