Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature

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dc.authorid0000-0001-6669-0444en_US
dc.authorid0000-0001-9598-9242en_US
dc.contributor.authorÖzer, Barbaros
dc.contributor.authorGuyot, Christopher
dc.contributor.authorKulozik, Ulrich
dc.date.accessioned2021-06-23T19:33:51Z
dc.date.available2021-06-23T19:33:51Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe objective of the present study was to assess competitive interactions between transglutaminase (TGase) and rennet during rennet coagulation of skim milk. Rennet coagulation was achieved at two different renneting temperatures (30 degrees C and 34 degrees C), three initial milk pH levels (6.5, 6.3 and 6.1) and two TGase concentrations (0.6 U g(-1) protein and 1.8 U g(-1) protein). Results of the relative caseinomacropeptide in serum and degree of polymerization revealed that TGase influenced both the primary and secondary phases of rennet coagulation, respectively. Overall, the higher the renneting temperature and the lower the TGase level, the lower were the yields of the rennet gels. The coagulation times (tc) of the gels decreased with decreased initial milk pH and increased coagulation temperature. The optimum initial milk pH, coagulation temperature and TGase concentration were determined to be 6.3, 30 degrees C and 1.8 U g(-1) protein. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2011.10.002
dc.identifier.endpage7en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84857688076en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2011.10.002
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7225
dc.identifier.volume24en_US
dc.identifier.wosWOS:000301055200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzer, Barbaros
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMilk Coagulationen_US
dc.subjectRennet
dc.titleSimultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperatureen_US
dc.typeArticleen_US

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