title: Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin.
abstract: The effect of using various combinations of Rhizomucor miehei protease and camel chymosin (100:0, 75:25, 50:50, 25:75, and 0:100, respectively) on volatile composition and sensory scores in Iranian ultrafiltered white cheese was studied during 90d of ripening. A solid-phase microextraction-gas chromatography-mass spectrometric method was used for determining the volatile compounds of the cheeses. Forty compounds including esters (12), acids (6), ketones (9), alcohols (3), and miscellaneous compounds (10) were identified. The main classes of volatile components in the cheeses are esters, miscellaneous compounds, and ketones. The type and concentration of the coagulants influenced both volatile composition and sensory scores of the cheeses. Principal component analysis separated the cheeses based on the use of 2 coagulants in various combinations and ripening time. The cheeses produced using higher concentrations of R. miehei were separately located on the plot compared with the cheeses produced using higher concentrations of camel chymosin. Sensory evaluation of the cheeses showed that, in general, the cheeses produced using higher concentrations of camel chymosin received higher body and texture and odor and flavor scores than the cheese produced using higher concentrations of R. miehei. In conclusion, 2 combinations of R. miehei and camel chymosin (75:25 and 25:75, respectively) can be successfully used for the production of Iranian ultrafiltered white cheese, considering the results of volatile composition and sensory analysis.
authors.affiliation: Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, 19395-6466 Tehran-Iran (IAUPS).
authors.forename: M
authors.initials: M
authors.lastname: Soltani
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey.
authors.forename: D
authors.initials: D
authors.lastname: Sahingil
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey.
authors.forename: Y
authors.initials: Y
authors.lastname: Gokce
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Turkey. Electronic address: adnan.hayaloglu@inonu.edu.tr.
authors.forename: A A
authors.initials: AA
authors.lastname: Hayaloglu
mesh_terms: D000818:Animals; D002162:Camelus; D002611:Cheese; D012085:Chymosin; D005511:Food Handling; D007492:Iran; D020103:Rhizomucor
chemical_list: D012085:Chymosin
keywords: milk clotting; rennet; ripening; ultrafiltered cheese