Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

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dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridBAS, Deniz/0000-0003-1494-681X
dc.contributor.authorBas, Deniz
dc.contributor.authorKendirci, Perihan
dc.contributor.authorSalum, Pelin
dc.contributor.authorGouce, Gokce
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:37:45Z
dc.date.available2025-01-06T17:37:45Z
dc.date.issued2019
dc.description.abstractEnzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and volatile compounds were investigated to reach a target cheese flavour and the relationships between these properties were evaluated. Individual and combined effects of commercial proteolytic enzymes were studied and conditions for the production of EMC with ripened white cheese flavour were determined. Results showed the importance of phenol, 2-undecanone, and 3-methyl-1-butanol on cheese flavour strength and overall acceptability of EMC. Although a single parameter is not enough to evaluate the dynamic nature of the formation of bitterness, TCASN/WSN and PTASN/WSN ratios were suggested to be useful parameters in determining the appropriate degree of proteolysis and in evaluating the bitterness. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of TUrkey (TUBITAK) [1150224]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of TUrkey (TUBITAK) [project no: 1150224 Authors would like to thank the reviewers and the Editor for their valuable comments, which improved the quality of the paper.
dc.identifier.doi10.1016/j.fbp.2019.07.016
dc.identifier.endpage301
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85070611508
dc.identifier.scopusqualityQ1
dc.identifier.startpage287
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2019.07.016
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2331
dc.identifier.volume117
dc.identifier.wosWOS:000488998100028
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectEnzyme-modified cheese
dc.subjectCheese
dc.subjectProteolysis
dc.subjectRipening
dc.subjectFlavour ingredient
dc.titleProduction of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
dc.typeArticle

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