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The Effect of Homogenized Lactic Cultures on the Development of Proteolysis in Kashar Cheese

dc.authorscopusid 6507272762
dc.authorscopusid 7004552094
dc.contributor.author Tuncturk, Yusuf
dc.contributor.author Coskun, Hayri
dc.date.accessioned 2025-05-10T17:07:16Z
dc.date.available 2025-05-10T17:07:16Z
dc.date.issued 2007
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp [Tuncturk, Yusuf] Yuzuncu Yil Univ, Coll Agr, Dept Food Engn, Van, Turkey; [Coskun, Hayri] Abant Izzet Baysal Univ, Coll Engn & Architecture, Dept Food Engn, Golkoy, Turkey en_US
dc.description.abstract The goal of the study was to determine the effect of homogenization of lactic cultures at 30 MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cemoris, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus were used in the study. After propagation, the cultures were homogenized at 30 MPa and 40 degrees C for 5 cycles. Cow milk was used to make Kashar cheese in the study. The cheeses were ripened at 8 +/- 1 degrees C for 90 days. Chemical analyses, determinations of water soluble nitrogen (WSN), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungsticacid-soluble nitrogen (PTA-SN) contents and electrophoresis of casein bands were done on days 3, 30, 60 and 90. The results indicated that there was no significant effect of homogenization of the cultures on the chemical composition of Kashar cheeses (P>0.05). However, higher proteolysis values measured as WSN, TCA-SN, and PTA-SN were obtained from homogenized culture-added cheeses. Accumulation of PTA-SN content in the cheeses was significantly (P< 0.05) affected by homogenization of the cultures. At the end of ripening, the homogenized culture-added cheeses had lower residual alpha(s1)- and beta-caseins than the unhomogenized culture-added ones. The effect of homogenization of the cultures on the breakdown of alpha(s1)-casein was significant (P<0.05). en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.doi 10.3136/fstr.13.356
dc.identifier.endpage 361 en_US
dc.identifier.issn 1344-6606
dc.identifier.issn 1881-3984
dc.identifier.issue 4 en_US
dc.identifier.scopus 2-s2.0-37249062243
dc.identifier.scopusquality Q4
dc.identifier.startpage 356 en_US
dc.identifier.uri https://doi.org/10.3136/fstr.13.356
dc.identifier.uri https://hdl.handle.net/20.500.14720/6711
dc.identifier.volume 13 en_US
dc.identifier.wos WOS:000251707100015
dc.identifier.wosquality Q4
dc.language.iso en en_US
dc.publisher Japanese Soc Food Sci & Technology en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.title The Effect of Homogenized Lactic Cultures on the Development of Proteolysis in Kashar Cheese en_US
dc.type Article en_US

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