Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

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dc.authorid0000-0002-4274-2729en_US
dc.authorid0000-0001-6669-0444en_US
dc.authorid0000-0001-5541-1681en_US
dc.contributor.authorKırmacı, Hüseyin A.
dc.contributor.authorHayaloğlu, Ali Adnan
dc.contributor.authorÖzer, Barbaros
dc.contributor.authorAkçelik, Mustafa
dc.contributor.authorAkkoç, Nefise
dc.date.accessioned2021-06-23T19:27:53Z
dc.date.available2021-06-23T19:27:53Z
dc.date.issued2011
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.en_US
dc.identifier.doi10.1111/j.1471-0307.2011.00673.x
dc.identifier.endpage401en_US
dc.identifier.issn1364-727X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-79960377552en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage394en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2011.00673.x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6911
dc.identifier.volume64en_US
dc.identifier.wosWOS:000292650900011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzer, Barbaros
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhite Cheeseen_US
dc.subjectLactococcus Spp.en_US
dc.subjectWild Strainsen_US
dc.subjectPeptideen_US
dc.subjectProteolysisen_US
dc.titleProteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strainsen_US
dc.typeArticleen_US

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