[PDF][PDF] Farklı ticari rennetlerle peynir pıhtıları üretimi sırasında fiziko-kimyasal, tekstürel ve mikroyapısal nitelikler.
Mustafa Kemal University Journal of Agricultural Sciences/Mustafa …, 2021•researchgate.net
Aims: In this study, it was aimed to determine the physico-chemical, textural and
microstructural changes of the cheese curd produced using different commercial rennet.
Methods and Results: After the milk was thermizated (60 C for 15s), it was divided into 3
parts after pre-acidification up to a pH of about 6.02. Microbial fermented rennet (M), 100%
calf rennet (C1) and recombinant fermented rennet (C2) were added to each portion of milk
at 33 C in proportions calculated according to the rennet strength and coagulation was …
microstructural changes of the cheese curd produced using different commercial rennet.
Methods and Results: After the milk was thermizated (60 C for 15s), it was divided into 3
parts after pre-acidification up to a pH of about 6.02. Microbial fermented rennet (M), 100%
calf rennet (C1) and recombinant fermented rennet (C2) were added to each portion of milk
at 33 C in proportions calculated according to the rennet strength and coagulation was …
Significance and Impact of the Study: Texture and microstructure are highly related qualities. The structural organization of the constituents in the curd, independent of the total dry matter contents, can affect the texture. Recombinant fermented rennet can be preferred to other coagulants due to its protective effect and its contribution to taste, because it contains high lactic and propionic acids and the highest volatile carboxylic acid percentage, the highest yield, the lowest pH value and the highest hardness value.
researchgate.net
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