Publication:
The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorKurdal, Ekrem
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.researcheridAAG-8194-2021
dc.contributor.scopusid25926089700
dc.contributor.scopusid55270225900
dc.date.accessioned2022-04-11T06:14:50Z
dc.date.available2022-04-11T06:14:50Z
dc.date.issued2012-11
dc.description.abstractThe purpose of this study was to determine the effects of fungal lipase from Mucor miehei and a bacterial neutral protease from Bacillus subtilis alone and combined with a starter culture on ripening properties of traditional Turkish Mihalic cheese. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. The obtained results pointed out that the gross compositions of the cheeses were changed by the type of enzymes and ripening time (P < 0.01). The acid degree value (ADV) of all cheeses showed a linear increase with ripening. The highest lipolysis rate was noted in lipase-added cheese batch (as 5.56 ADV) with highest beta-CN ratio and beta-CN degradation. At the end of ripening time, it was observed that as-CN ratios decreased in starter-added (Cult), starter + proteaseadded (Cult + Prot), and protease-added (Prot) cheese batches. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. Protease-added cheeses, which were characterized by bitterness and crumbly textural properties owing to the intense breakdown of beta-casein, scored lower than lipase-added cheeses. It was determined that the use of mesophilic aromatic starter culture with lipase and protease could be used to accelerate ripening of Mihalic cheese made from pasteurised milk.
dc.identifier.citationÖzcan, T. ve Kurdal, E. (2012). "The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese". International Journal of Dairy Technology, 65(4), 585-593.
dc.identifier.endpage593
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84867650986
dc.identifier.startpage585
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2012.00868.x
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2012.00868.x
dc.identifier.urihttp://hdl.handle.net/11452/25682
dc.identifier.volume65
dc.identifier.wos000309928300017
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.journalInternational Journal of Dairy Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectMihalic cheese
dc.subjectRipening
dc.subjectStarter culture
dc.subjectLipase
dc.subjectProtease
dc.subjectManchego type cheese
dc.subjectBiochemical-changes
dc.subjectProteolysis
dc.subjectMilk
dc.subjectFlavor
dc.subjectAcceleration
dc.subjectProteinases
dc.subjectManufacture
dc.subjectLipolysis
dc.subjectQuality
dc.subjectBacillus subtilis
dc.subjectBacteria (microorganisms)
dc.subjectMucor
dc.subjectRhizomucor miehei
dc.subject.scopusCheese Ripening; Starter Cultures; Rennet
dc.subject.wosFood science & technology
dc.titleThe effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese
dc.typeArticle
dc.wos.quartileQ3
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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