Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridKURBAN, Mithat/0000-0002-7911-7919
dc.contributor.authorYilmaz, Ebru
dc.contributor.authorKurban, Mithat
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2023
dc.description.abstractUltrasound (US) technology has the potential to modify protein structures and accelerate enzymatic reactions through the application of low-frequency high energy. This study aimed to produce enzyme -modified cheese (EMC), which has a concentrated cheese flavour, using US pretreatment in a two -stage process involving proteolysis followed by lipolysis. The optimisation of the proteolysis stage was performed by adjusting the US power, US processing time, and proteolysis time. Optimal conditions were determined to be 46.28 W US power, 9.8 min US pretreatment, and 10.49 h proteolysis. These conditions resulted in a 12.5% reduction in the proteolysis time and produced an EMC comparable with one pro-duced without US pretreatment for 12 h proteolysis. The characteristics of the final EMC were evaluated after the lipolysis stage and it was found that the free fatty acid and volatile content were primarily determined by lipolysis, which was not influenced by US pretreatment applied prior to proteolysis.(c) 2023 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipScientific Research Project Fund of Hakkari University [FM21BAP3]
dc.description.sponsorshipThis study is a part of the MSc thesis ?Application of ultrasound on enzyme -modified cheese production and optimisation of the production ? and is supported by the Scientific Research Project Fund of Hakkari University under the project number FM21BAP3.
dc.identifier.doi10.1016/j.idairyj.2023.105639
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85150856307
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105639
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3287
dc.identifier.volume142
dc.identifier.wosWOS:000966411600001
dc.identifier.wosqualityQ2
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.subjectMılk Proteın-Concentrate
dc.subjectFree Fatty-Acıds
dc.subjectProteolysıs
dc.subjectFood
dc.subjectExtractıon
dc.subjectLıpolysıs
dc.subjectEmc
dc.titleAssessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese
dc.typeArticle

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