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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

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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.

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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

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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).

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Authors and Affiliations

  1. Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

    Mostafa Soltani

  2. Nutrition and Food Sciences Research Center, Tehran Medical Sciences,, Islamic Azad University, Tehran, Iran

    Mostafa Soltani

  3. Department of Food Engineering, Inonu University, 44280, Malatya, Turkey

    Didem Sahingil, Yasemin Gokce & Ali A. Hayaloglu

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  1. Mostafa Soltani
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  2. Didem Sahingil
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  3. Yasemin Gokce
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  4. Ali A. Hayaloglu
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Correspondence to Ali A. Hayaloglu.

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Soltani, M., Sahingil, D., Gokce, Y. et al. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. J Food Sci Technol 56, 589–598 (2019). https://doi.org/10.1007/s13197-018-3513-3

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  • DOI: https://doi.org/10.1007/s13197-018-3513-3

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