Simultaneous use of transglutaminase and rennet in white-brined cheese production

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dc.authorid0000-0003-0450-8058en_US
dc.authorid0000-0002-4274-2729en_US
dc.authorid0000-0001-6669-0444en_US
dc.contributor.authorÖzer, Barbaros
dc.contributor.authorHayaloğlu, A. Adnan
dc.contributor.authorYaman, Hülya
dc.contributor.authorGürsoy, Ayse
dc.contributor.authorŞener, Leyla
dc.date.accessioned2021-06-23T19:34:07Z
dc.date.available2021-06-23T19:34:07Z
dc.date.issued2013
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description6th International-Dairy-Federation Cheese Ripening and Technology Symposium -- MAY 21-24, 2012 -- Madison, WIen_US
dc.description.abstractThe effects of renneting temperature (30 degrees C or 34 degrees C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipInt Dairy Federat, Int Dairy Federat, US Natl Comm, Wisconsin Ctr Dairy Resen_US
dc.identifier.doi10.1016/j.idairyj.2013.02.001
dc.identifier.endpage134en_US
dc.identifier.issn0958-6946
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84882873337en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage129en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2013.02.001
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7387
dc.identifier.volume33en_US
dc.identifier.wosWOS:000324292700007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYaman, Hülya
dc.institutionauthorŞener, Leyla
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleSimultaneous use of transglutaminase and rennet in white-brined cheese productionen_US
dc.typeConference Objecten_US

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