THE EFFECTS OF ENCAPSULATED PROTEASE AND LIPASE INTO GELLAN ON THE TEXTURAL AND ORGANOLEPTICAL PROPERTIES OF KASHAR CHEESE

dc.contributor.authorAkın, Mutlu Buket
dc.contributor.authorGöncü, Büşra
dc.contributor.authorÇelikel, Aslı
dc.contributor.authorAkın, Musa Serdar
dc.date.accessioned2019-05-16T12:31:31Z
dc.date.available2019-05-16T12:31:31Z
dc.date.issued2018-05-06
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractKashar cheese is the most commonly produced and consumed cheese in Turkey, the Balkan Peninsula and the Mediterranean region after white cheese. The main problem in manufacturing Kashar cheese is the long maturation period, which increases the cost of handling significantly. Several attempts have been made to reduce the ripening period by the addition of individual and mixed lipase, protease and β-galactosidase enzymes, some of which have been reported to halve the normal maturation period of cheese. The addition of free lipase or protease has resulted in premature attack leading to excessive lipolysis, proteolysis and texture and flavour defects. The use of microencapsulated enzymes has been proposed to improve these drawbacks. In tis study, lipase, protease and the mixture of them were encapsulated in gellan and added to Kashar cheese milk to accelerate cheese ripening. The effect of encapsulated enzymes on the textural and organoleptical properties of the cheese was investigated during 180 days storage. According to the result, the best cheeses were obtained with encapsulated protease. So usage of encapsulated protease into gellan for Kashar cheese production could be recommend.en_US
dc.identifier.issn978-605-67955-2-7
dc.identifier.issn978-605-67955-2-7
dc.identifier.urihttps://hdl.handle.net/20.500.12514/450
dc.language.isoenen_US
dc.publisher4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Booken_US
dc.relation.publicationcategoryKategorisiz
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKashar Cheese, Encapsulation, Lipase, Protease, Textureen_US
dc.titleTHE EFFECTS OF ENCAPSULATED PROTEASE AND LIPASE INTO GELLAN ON THE TEXTURAL AND ORGANOLEPTICAL PROPERTIES OF KASHAR CHEESEen_US
dc.typePresentationen_US

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