Mucor Miehei'den ve şirdenden elde edilen pıhtılaştırıcı enzimler yardımıyla üretilen beyaz peynir telemesinin nitelikleri üzerinde bir araştırma

Abstract

ABSTRACT Master Thesis A STUDY ON QUALITY OF CURD WHICH IS PRODUCED BY WHITE CHEESE PROCESS FROM MUCOR MIEHEI AND CHYMOSIN. Gülay ERAZ Ankara University Graduate School of Natural and Applied Sciences Department of Milk Technology Supervisor: Prof. Dr. Atilla YETİŞMEYEN 1996 Page: 58 Jury: Prof. Dr. Atilla YETİŞMEYEN Prof. Dr. Metin ATAMER Assoc. Prof. Dr. H. Raşit UYSAL In this study, effects of chymosin and a microbial enzyme from Mucor miehei on some characteristics of curd and whey obtained from white cheese production were investigated. For this purpose, cow's milk was pasteurized at 72 °C for 2 min. and then divided into two parts. Calcium chloride and the starter culture ( R-703 from Chr. Hansen's Laboratory, Denmark) were added to these milks, at the rate of 0,02 % and 1 %, respectively. Then the first part was clotted by chymosin and the other part was clotted by Mucor miehei enzyme. Total dry matter, fat, titratable acidity, pH, total nitrogen and non - protein nitrogen values in raw milk, curd and whey were determined. Furthermore water soluble nitrogen, penetrometer values and total volatile fatty acids of curd were analyzed. Water soluble nitrogen values of whey were also determined. Statistically, there were no significant difference among total dry matter, fat, titratable acidity, pH, total nitrogen, non-protein nitrogen values of curd and whey produced by chymosin and mucor miehei enzyme. The difference among penetrometer values and total volatile fatty acids of curd were also found statistically insignificant. However water soluble nitrogen value of curd produced by chymosin was determined at the level of 0,2741 %, but at the level of 0,3023 % in the curd produced by Mucor miehei enzyme. In statistical analysis this difference was found to be significant. KEY WORDS: Enzyme of Mucor miehei, milk,chymosin, quality of curd and whey.