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Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

  • Mostafa Soltani
  • Didem Sahingil
  • Yasemin Gokce
  • Ali A. HayalogluEmail author
Original Article
  • 19 Downloads

Abstract

Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of αs1-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.

Keywords

Ultrafiltered cheese Rhizomucor miehei Camel chymosin Residual coagulant activity Proteolysis 

Abbreviations

UF cheese

Ultrafiltered cheese

CC

Camel chymosin

MR

Microbial rennet

C0

Cheese produced using 100% of microbial rennet + 0% of camel chymosin

C25

Cheese produced using 75% of microbial rennet + 25% of camel chymosin

C50

Cheese produced using 50% of microbial rennet + 50% of camel chymosin

C75

Cheese produced using 25% of microbial rennet + 75% of camel chemosin

C100

Cheese produced using 0% of microbial rennet + 100% of camel chmosin

d

Day

Notes

Acknowledgements

The authors thank the Damaneh Sahand dairy plant (Khosroshah, Tabriz, Iran) for providing raw materials and production equipment for cheese making. The study was partially supported by Inonu University (Malatya, Turkey) Scientific and Research Projects Unit (Project No: 2013/30).

Compliance with ethical standards

Conflict of interest

The authors on this manuscript declare that they have no conflict of interest.

Human and animal rights

This article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Mostafa Soltani
    • 1
    • 2
  • Didem Sahingil
    • 3
  • Yasemin Gokce
    • 3
  • Ali A. Hayaloglu
    • 3
    Email author
  1. 1.Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
  2. 2.Nutrition and Food Sciences Research Center, Tehran Medical Sciences,Islamic Azad UniversityTehranIran
  3. 3.Department of Food EngineeringInonu UniversityMalatyaTurkey

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