Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening |
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Authors: | Majid Hashemi Farideh Tabatabaee Yazdi Masoud Yavarmanesh Elnaz Milani Atena Pasban |
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Affiliation: | 1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), , Mashhad, Iran;2. Department of Food Processing, Iranian Academic Centre for Education Culture and Research (ACECR), , P.O. Box 91775‐1376 Mashhad, Iran |
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Abstract: | The effect of rennet and container types was evaluated on proteolysis of traditional Kurdish cheese during 60 days ripening. The enzymes involved were commercial chymosin and traditional rennet from lamb abomasum. Goat skin (traditional container) and plastic containers were used as storage containers. The trend of proteolysis was determined by measuring the content of nitrogen (N) in compounds soluble in water, 12% trichloroacetic acid and 5% phosphotungstic acid along with the urea–polyacrylamide gel electrophoresis method. The results showed that the nitrogen in compounds soluble in water, 12% trichloroacetic acid and 5% phosphotungstic acid was higher in ripened cheeses into plastic containers; however, the containers had no significant effect on the breakdown of α‐ and β‐caseins (P < 0.05). Using commercial rennet caused the breakdown of α‐ and β‐caseins and the level of nitrogen in compounds soluble in water to increase. Finally, however, the amount of α‐ and β‐caseins breakdown was trivial, and α‐casein was decreased more than β‐casein in all samples. |
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Keywords: | Container Proteolysis Rennet Traditional Kurdish cheese |
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