Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese

Balabanova T., . and Ivanova M., . and Vlaseva R., . Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese. pp. 2414-2418. ISSN 2231-7546

The possibilities of using microbial rennet as an alternative coagulant during production of Bulgarian white brined cheese were investigated. The changes in the chemical properties proteolysis and free amino acids (FAA) content of Bulgarian white brined cheese made from calf rennet (sample A) and microbial rennet (sample B ) were studied during ripening period of 45 days at 12C. The chemical properties and proteolysis of the cheese samples were determined at the 1st 15th 30th and 45th day of ripening. According to the results until the end of ripening period the effect of rennet type on some chemical properties (pH proteins and moisture content) decreased and titratable acidity fat and salt content increased. At the end of ripening period in cheese samples was found that the ratio non-casein nitrogen (NCN) and non-protein nitrogen (NPN) as percentage of total nitrogen (TN) values gradually increase compared to initial ratio. At all ripening periods Leucine Serine Phenylalanine Valine Lysine and Alanine were the main FAA in cheese samples.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(19).p...

Abstract

The possibilities of using microbial rennet as an alternative coagulant during production of Bulgarian white brined cheese were investigated. The changes in the chemical properties proteolysis and free amino acids (FAA) content of Bulgarian white brined cheese made from calf rennet (sample A) and microbial rennet (sample B ) were studied during ripening period of 45 days at 12C. The chemical properties and proteolysis of the cheese samples were determined at the 1st 15th 30th and 45th day of ripening. According to the results until the end of ripening period the effect of rennet type on some chemical properties (pH proteins and moisture content) decreased and titratable acidity fat and salt content increased. At the end of ripening period in cheese samples was found that the ratio non-casein nitrogen (NCN) and non-protein nitrogen (NPN) as percentage of total nitrogen (TN) values gradually increase compared to initial ratio. At all ripening periods Leucine Serine Phenylalanine Valine Lysine and Alanine were the main FAA in cheese samples.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Rennet
AGROVOC Term:	Chemical properties
AGROVOC Term:	Organoleptic properties
AGROVOC Term:	Analytical methods
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Ripening
AGROVOC Term:	Milk clotting enzyme
AGROVOC Term:	Moisture content
AGROVOC Term:	Fat content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23902

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