Akademik Veri Yönetim Sistemi
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.58, sa.5-6, ss.286-289, 2003 (SCI-Expanded)
In this study, Teleme (white pickled pre-cheese) samples were produced from goat milk by traditional (T) and ultrafiltration (UF) techniques. The goat milk produced by each processing technique was divided into 3 portions prior to Teleme production and pasteurised at different temperatures and for different times (68 degreesC/20 min, 72degreesC/5 min, 80 degreesC/1 min). Then, each portion was divided into 2 parts before adding 2 different enzymes (calf rennet (CR) and microbial enzyme (ME)). Physical, chemical and electrophoretic analyses were carried out on the raw milk, UF milk and Teleme samples. The results of the analyses showed that the total dry matter and fat content of Teleme samples from UF treated milk were lower than those of the samples produced by the traditional method. Pasteurisation of goat milk at high temperature caused a decrease in the curd firmness. The total nitrogen and other nitrogen fractions content was higher in the Teleme samples supplemented with ME in comparison to the samples supplemented with CR. In electrophoretograms of Teleme on the first day a rapid proteolysis and alpha-casein fraction just under K-casein were determined in the samples from milk pasteurised at 68 and 72 degreesC and clotted using ME.