Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA)...
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Croatian Dairy Union
2012-12-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=138774 |
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doaj-a9b472760d22442eb3b065e390e0a88b2020-11-24T22:57:39ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252012-12-01624241250Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter cultureUfuk Eren-VapurTulay OzcanCoagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=138774white brined cheeserennetstarter cultureproteolysis |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Ufuk Eren-Vapur Tulay Ozcan |
| spellingShingle |
Ufuk Eren-Vapur Tulay Ozcan Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture Mljekarstvo white brined cheese rennet starter culture proteolysis |
| author_facet |
Ufuk Eren-Vapur Tulay Ozcan |
| author_sort |
Ufuk Eren-Vapur |
| title |
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| title_short |
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| title_full |
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| title_fullStr |
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| title_full_unstemmed |
Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| title_sort |
determination of free amino acids in whole-fat turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture |
| publisher |
Croatian Dairy Union |
| series |
Mljekarstvo |
| issn |
0026-704X 1846-4025 |
| publishDate |
2012-12-01 |
| description |
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening. |
| topic |
white brined cheese rennet starter culture proteolysis |
| url |
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=138774 |
| work_keys_str_mv |
AT ufukerenvapur determinationoffreeaminoacidsinwholefatturkishwhitebrinedcheeseproducedbyanimalandmicrobialmilkclottingenzymeswithandwithouttheadditionofstarterculture AT tulayozcan determinationoffreeaminoacidsinwholefatturkishwhitebrinedcheeseproducedbyanimalandmicrobialmilkclottingenzymeswithandwithouttheadditionofstarterculture |
| _version_ |
1725649928161591296 |