Protein properties of UF teleme produced from various types of milk

Yetismeyen A., Gencer N., Gursoy A., Deveci O., Senel E., Sanli E., ...Daha Fazla

JOURNAL OF FOOD AND DRUG ANALYSIS, cilt.14, sa.3, ss.279-283, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 3
  • Basım Tarihi: 2006
  • Dergi Adı: JOURNAL OF FOOD AND DRUG ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.279-283
  • Anahtar Kelimeler: teleme, goat's milk, sheep's milk, ultrafiltration technique, SDS Page, HEAT-TREATMENT, COAGULATION, CHEESE
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, white cheese Teleme samples were produced from cow's, sheep's and goat's milk using UF and the traditional methods. In both methods, milk was divided into three portions and heated to 68 degrees C/20 min, 72 degrees C/5 min and 80 degrees C/1 min., respectively. Each sample tested for three different pasteurization norms was divided into two portions. The calf rennet (CR) was added to the first portion and microbial rennet (MR) was added to the second portion. The teleme samples were prepared using 2 processing methods, 3 pasteurization norms,and 2 enzyme types. Besides total nitrogen and water-soluble nitrogen analyses, SDS-PAGE was applied to the samples to determine free protein breakdowns. Total nitrogen and water-soluble nitrogen values were higher in Teleme samples treated with microbial rennet than those with calf rennet in both UF and traditional Teleme samples. In the first day a rapid proteolysis and fraction product (casein fraction) just under the beta-casein were determined in Teleme samples produced from milk with microbial rennet at 68 degrees C and 72 degrees C in SDS-PAGE. Data on water-soluble nitrogen fractions confirmed electrophoretic profiles.