Calf rennet has long been used in cheese‐making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand. Recombinant chymosins and camel chymosin were started to be used in the industry. There is no study in the literature subjecting use of rabbit rennet in cheese production. Chemical, rheological, and sensorial characteristics of white cheese made with rabbit rennet were investigated in this study. Quality characteristics of rabbit rennet cheese (RC) were compared to cheeses produced with commercial calf (CC) and camel chymosins (CLC). RC and CLC exhibited higher hardness and dynamic moduli values throughout the storage as compared to CC. Although moisture levels of cheese samples were similar at day 60, CC had much lower hardness and dynamic moduli values than CLC and RC. While the appearance and structure were better for CLC, the highest odor and taste scores were obtained by RC during 60 days of storage. The results of this investigation proposed that rabbit rennet could be a suitable milk coagulant for white cheese production. Our results showed that rabbit rennet has comparable cheese‐making performance with camel chymosin and could be a good alternative for calf chymosin.
Skimmed cow, sheep, and goat milks were adjusted to the same total protein and dry matter level, heat treated and glucono delta lactone (GDL) was added for slow acidification. Acid coagulation was monitored by measuring the turbidity and viscosity every 10 min and pH was measured every min throughout the incubation. Physicochemical composition (total solids, fat, protein, casein, bound and soluble Ca, P, Fe, Mg, K, Na), pH, acidity, SDS‐PAGE analysis of the milk samples and viscosity, serum separation, and SEM images of the acidified milk gels were determined. During incubation, the highest decrease in pH was observed with cow milk, while sheep milk pH was higher and was above pH 4.6 at the end of incubation. Cow milk gels had the highest viscosity, lowest serum separation, and more homogenous microstructure. Sheep milk gels had a lower viscosity than cow milk and goat milk formed the weakest acid gels of all. Novelty impact statement Acid gelation of the milk is essential for the production of many dairy products that involve fermentation such as yogurt. Previous studies showed major differences between cow, sheep, and goat milk yogurts; however, there is not much study that compares acid gelation and gel properties of standardized cow, sheep, and goat milks. We found significant differences between acid gelation and gel properties of cow, sheep, and goat milks even if their total protein, total solids, and fat contents were adjusted to the same level; thus our findings highlight the importance of the differences in type and ratio of the protein fractions.
Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly consumed in Çorum, Kastamonu, Samsun and Ankara provinces. For the marketing of cheeses, tulums made of sheep and lamb skins are cleaned and cut into small pieces and sewn. Cheese curds, after the whey draining, are pressed into the prepared tulums by being compressed so that there is no airgap in them. Traditional production and sales methods are stil used in Kargı Tulum cheese, therefore standardized products cannot be obtained in every production. For this reason, the stages involved in the traditional cheese production and the packaging material used for ripening affect the chemical and textural properties, microbial load and therefore, quality of the product. There are few number of studies on Kargı Tulum cheese and no extensive study examined the texture and rheological characteristics of it. Cheese texture is influenced by many factors, such as composition, microbiological load, ripening conditions and proteolysis; therefore texture properties should be evaluated together with the chemical and hygenic parameters. In this study, some chemical (pH, titrationacidity, total solids, fat), textural (TPA) and microbiological characteristics (total mesophilic count, mold and yeast counts, coliform) of tulum cheese samples produced according to the tradional method with three replicates were determined. Moisture content of the Kargı Tulum cheese samples were 43.45%, fat content was found % 25.5, pH was 4.55, acidity (lacticacid %) was 2.55. According to TS 3001 Tulum Cheese Standard our Kargı Tulum cheese samples were classified as full fat cheese and our chemical composition results were in accordance with the standard. We found statistically significant differences between cheese samples for all texture parameters measured (firmness, adhessiveness, springiness, gumminess, resilience) except for chewiness. Average total mesophilic aerobic bacteria countwas 6.40 log cfu.g-1 mean mold and yeast counts were found to be 1.07 log cfu.g-1. Coliform group bacteria were not found in the analyzed samples. When microbiological results were compared statistically, it was determined that there was no significant difference between cheese samples.
Menengiç (Pistacia terebinthus), antioksidan, antimikrobiyal, anti-enflamatuar ve sitotoksik aktivitesi olan birçok biyoaktif bileşen içermektedir. Menengiç, Antep fıstığı (Pistacia vera) ile aynı familyadadır ancak Antep fıstığı birçok gıdada kullanılan yaygın bir aroma olmasına rağmen, menengiç tüketimi çerez ve menengiç kahvesi yapımıyla sınırlıdır. Bu çalışmada amacımız menengici zengin fenolik içeriğiyle alternatif bir aroma seçeneği olarak dondurmaya ilave etmektir. Bu amaçla menengiç 125 °C’de 40 dk kavrulduktan sonra dondurmaya 4 farklı oranda (%1, 2, 3 ve 5) ilave edilmiştir. Dondurma örneklerinin fiziksel, kimyasal ve duyusal özellikleri, antioksidan aktivite ve toplam fenolik miktarları menengiç içermeyen kontrolle kıyaslanmıştır. Menengiç ilavesi dondurma örneklerinin pH değerini düşürmüş, toplam kuru madde, yağ ve kül miktarını artırmış, erime süresini uzatmış, fakat viskoziteyi değiştirmemiştir. Antioksidan aktive menengiç oranındaki artışla artmıştır. Toplam fenolik miktarı 21–96 mg/kg arasında değişmiş ve artan menengiç oranına göre toplam fenolik madde içeriği de artış göstermiştir. %1 menengiç içeren dondurmaların duyusal analiz sonuçları genel olarak diğer örneklerden daha yüksek skor alarak kontrole benzer bulunmuştur.
Gıdalarda tuzun azaltılması genellikle, tat, tüketici kabul edilebilirliği ve raf ömrünü olumsuz etkilemektedir. Bu çalışmada, mineral tuz ikame maddelerinin Ayran örneklerinin 20 günlük depolama süresince kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmada %0.5 tuz/tuz ikamesi içeren ayran örnekleri şu şekildedir: A (kontrol): %100 NaCl, B: %100 KCl, C: %70KCl + %30 NaCl, D: %50 NaCl + %50 KCl, E: %30 KCl + %70 NaCl, F: Pansalt® (57% NaCI+ 28% KCI + 12% MgSO4 + 2% L-lisin+ 1% Silicon Dioxide). Ayran örnekleri, F örneği dışında 1. günde benzer pH değerlerine sahipti ve pH'ları 10. günde azaldı. Sonuçlar, Pansalt® ve 7:3 ve 1:1 oranında NaCl:KCl karışımı kullanımı ile kabul edilebilir Ayran üretilebildiğini göstermiştir. Depolamanın 10. gününde A, D ve F örneklerinde Lactobacillus bulgaricus sayılarında azalma meydana gelirken, A, C, E ve F örneklerinde 20. günde Streptococcus thermophilus sayıları artış göstermiştir.
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