title: Immobilized rennin in TC/SG composite in cheese production.
abstract: The object of the current study was to develop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immobilized rennin on a tubular cellulose/starch gel (TC/SG) composite, which has been proven to be an appropriate carrier for enzyme immobilization. Different methodologies were used in order to prepare four biocatalysts. The most effective was selected for cheese production in a 1L continuous system, providing two economically useful results for the dairy industries: (i) increase of productivity by the continuous coagulation of milk, and (ii) saving of the rennin enzyme expenses of the batch coagulation of milk. The criteria used to choose the appropriate biocatalyst was based on the time of coagulation in successive batches, the concentration of immobilized rennin combined with the filter efficiency and its application in the continuous system. Physicochemical analyses of the cheeses at various stages of the ripening were performed. No significant differences compared to cheeses prepared with the traditional method were found. Aroma compounds were determined by SPME GC-MS.
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece.
authors.forename: Eleftheria
authors.initials: E
authors.lastname: Barouni
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece.
authors.forename: Theano
authors.initials: T
authors.lastname: Petsi
authors.affiliation: AVIGAL S.A., Elliniko, Farres, Achaia 25008, Greece.
authors.forename: Dionysios
authors.initials: D
authors.lastname: Kolliopoulos
authors.affiliation: AVIGAL S.A., Elliniko, Farres, Achaia 25008, Greece.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Vasileiou
authors.affiliation: QLC, Marathonos 13, Patra 26441, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Panas
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece.
authors.forename: Argyro
authors.initials: A
authors.lastname: Bekatorou
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Kanellaki
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece. Electronic address: a.a.koutinas@upatras.gr.
authors.forename: Athanasios A
authors.initials: AA
authors.lastname: Koutinas
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D012085:Chymosin / Q000737:chemistry*; D004798:Enzymes; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D007103:Immobilization
chemical_list: D004798:Enzymes; D012085:Chymosin
keywords: Biocatalyst; Feta-type cheese; Immobilization; Rennin; Tubular cellulose