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

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dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorKurdal, Ekrem
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid55270225900tr_TR
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.en_US
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.en_US
dc.identifier.endpage593tr_TR
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-84867650986tr_TR
dc.identifier.startpage585tr_TR
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.volume65tr_TR
dc.identifier.wos000309928300017tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergien_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectMihalic cheeseen_US
dc.subjectRipeningen_US
dc.subjectStarter cultureen_US
dc.subjectLipaseen_US
dc.subjectProteaseen_US
dc.subjectManchego type cheeseen_US
dc.subjectBiochemical-changesen_US
dc.subjectProteolysisen_US
dc.subjectMilken_US
dc.subjectFlavoren_US
dc.subjectAccelerationen_US
dc.subjectProteinasesen_US
dc.subjectManufactureen_US
dc.subjectLipolysisen_US
dc.subjectQualityen_US
dc.subjectBacillus subtilisen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectMucoren_US
dc.subjectRhizomucor mieheien_US
dc.subject.scopusCheese Ripening; Starter Cultures; Renneten_US
dc.subject.wosFood science & technologyen_US
dc.titleThe effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheeseen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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