Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses

TÜRKMEN D., GÜLER Z.

International Dairy Journal, cilt.133, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 133
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.idairyj.2022.105408
  • Dergi Adı: International Dairy Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

The effects of chymosin type and brine concentration on chemical composition, texture, microstructure and colour of white cheese were studied during ripening. The cheeses were manufactured from cows’ milk using microbial rennet (Rhizomucor miehei), commercial calf rennet or recombinant chymosin (Kluyveromyces lactis), and ripened in whey brines containing 10% or 12% NaCl. Increasing the brine concentration increased the ratio of salt to moisture, hardness, gumminess, chewiness and whiteness values of cheeses and decreased the moisture, the ratio of moisture to protein and extent of proteolysis. The similar trends were observed in cheeses with microbial rennet compared with those with calf rennet or recombinant chymosin. pH values of all the cheeses unchanged during ripening but their brine pHs increased. A marked effect of rennet type on microstructure of the cheeses was visualised. In microbial rennet cheese brine salt content can be reducible to obtain satisfactory results in terms of quality parameters.