The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters

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dc.contributor.authorBolat, Enise Betul
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-04-09T09:22:43Z
dc.date.available2025-04-09T09:22:43Z
dc.date.issued2025
dc.description.abstractEnzyme-modified cheeses (EMCs) are natural flavour ingredients with intense cheese flavour. This study utilized a single-step process to produce an EMC; a single step process offers benefits such as shorter processing time, reduced equipment needs, and lower costs. However, product development and optimization are challenging due to multiple influencing factors. The study investigated incubation parameters (temperature, time, agitation speed), enzyme concentrations (proteolytic and lipolytic ratios), and homogenisation pressures to determine the important factors. The proteolytic ripening parameters, free fatty acid profiles, and volatile compounds of EMCs were examined. Key findings indicate that incubation conditions and protease concentration significantly influence EMC properties. Proteolytic enzyme concentration and incubation time were the main contributors to proteolytic ripening, while lipolytic ripening was primarily influenced by incubation temperature and agitation speed. Notably, incubation temperature was the most critical factor affecting the variation of volatile compounds in EMC production.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [120O115]
dc.description.sponsorshipThis study is a part of the M.Sc. thesis Enzyme modified cheese production with a single-step production technique and was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 120O115] .
dc.identifier.doi10.1016/j.idairyj.2024.106101
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85205306934
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106101
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4022
dc.identifier.volume160
dc.identifier.wosWOS:001329585200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectEnzyme-modified cheese
dc.subjectProteolysis
dc.subjectLipolysis
dc.subjectRipening
dc.subjectFree fatty acids
dc.subjectVolatile compounds
dc.titleThe single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
dc.typeArticle

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