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Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2015.0108

Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)

Mehmet Çelebi ; A. Menderes University, Faculty of Agriculture, Department of Dairy Technology-Aydın, Turkey
Bedia Şimşek ; S. Demirel University, Engineering Faculty, Department of Food Engineering- Isparta, Turkey

Puni tekst: engleski, pdf (1 MB) str. 57-65 preuzimanja: 770* citiraj
APA 6th Edition
Çelebi, M. i Şimşek, B. (2015). Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese). Mljekarstvo, 65 (1), 57-65. https://doi.org/10.15567/mljekarstvo.2015.0108
MLA 8th Edition
Çelebi, Mehmet i Bedia Şimşek. "Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)." Mljekarstvo, vol. 65, br. 1, 2015, str. 57-65. https://doi.org/10.15567/mljekarstvo.2015.0108. Citirano 17.05.2021.
Chicago 17th Edition
Çelebi, Mehmet i Bedia Şimşek. "Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)." Mljekarstvo 65, br. 1 (2015): 57-65. https://doi.org/10.15567/mljekarstvo.2015.0108
Harvard
Çelebi, M., i Şimşek, B. (2015). 'Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)', Mljekarstvo, 65(1), str. 57-65. https://doi.org/10.15567/mljekarstvo.2015.0108
Vancouver
Çelebi M, Şimşek B. Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese). Mljekarstvo [Internet]. 2015 [pristupljeno 17.05.2021.];65(1):57-65. https://doi.org/10.15567/mljekarstvo.2015.0108
IEEE
M. Çelebi i B. Şimşek, "Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)", Mljekarstvo, vol.65, br. 1, str. 57-65, 2015. [Online]. https://doi.org/10.15567/mljekarstvo.2015.0108

Sažetak
In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Örgü cheese have been determined with ICP-OES (inductively coupled plasma optical emission spectroscopy). Proteolysis levels of cheese have been observed with chemical analysis and help of SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis). The determined difference between analysis results, titratable acidity, total nitrogen, water soluble nitrogen, ripening index, total solid, fat, fat in total solid, salt, salt in total solid, ash, texture, mineral material (Ca, Fe, Cu, Al, Mg, Mn) of Örgü cheese’s analysis result haven’t been regarded as significant statistically. Each of enzymes which are used effects similarly on α-casein and β-casein during the ripening time and each of the ratios which are gained have been closely determined.

Ključne riječi
Örgü Cheese; coagulating enzymes; mineral material; microstructure

Hrčak ID: 133536

URI
https://hrcak.srce.hr/133536

[hrvatski]

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