Abstract—White cheese is a soft or semi-hard cheese variety of the brined cheeses family which had its origin in the Turkey and other Mediterranean countries. The changes in physicochemical properties, proteolysis and bitterness of White cheeses made from animal-calf rennet (A) and microbial rennet from Rhizomucor miehei (M) were investigated during a 90 day ripening period. Physico-chemical characteristics were similar for cheeses made with both types of rennet. Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal free amino acids (FAAs) in the White cheeses at all stages of ripening. The differences in the contents of the total bitter tasting amino acids (Phe, Leu - Ile, Val and Pro) were not influenced by the type of rennet.
Index Terms—White cheese, rennet, free amino acids, bitterness.
Tulay Ozcan is with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: tulayozcan@uludag.edu.tr).
Ufuk Eren-Vapur is with the Technical Adviser. Mayasan Food Industries A.S. Istanbul, Turkey.
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Cite:Tulay Ozcan and Ufuk Eren-Vapur, "Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese," International Journal of Environmental Science and Development vol. 4, no. 1, pp. 71-75, 2013.
