Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese


Yasar K., GÜZELER N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.64, no.3, pp.372-379, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1471-0307.2011.00679.x
  • Title of Journal : INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Page Numbers: pp.372-379

Abstract

Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90 days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acidity, total free fatty acids and texture profile analyses. The levels of water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and for 5% phosphotungstic acid-soluble nitrogen, the sensory properties were significantly influenced by the use of different coagulants. beta-casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening.