Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese
Yıl: 2021 Cilt: 9 Sayı: 4 Sayfa Aralığı: 650 - 654 Metin Dili: İngilizce DOI: 10.24925/turjaf.v9i4.650-654.3764 İndeks Tarihi: 24-11-2021
Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese
Öz: Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Ozturk M, GÜNCÜ B (2021). Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. , 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| Chicago | Ozturk Mustafa,GÜNCÜ Büşra Gülşah Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. (2021): 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| MLA | Ozturk Mustafa,GÜNCÜ Büşra Gülşah Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. , 2021, ss.650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| AMA | Ozturk M,GÜNCÜ B Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. . 2021; 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| Vancouver | Ozturk M,GÜNCÜ B Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. . 2021; 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| IEEE | Ozturk M,GÜNCÜ B "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese." , ss.650 - 654, 2021. 10.24925/turjaf.v9i4.650-654.3764 |
| ISNAD | Ozturk, Mustafa - GÜNCÜ, Büşra Gülşah. "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese". (2021), 650-654. https://doi.org/10.24925/turjaf.v9i4.650-654.3764 |
| APA | Ozturk M, GÜNCÜ B (2021). Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9(4), 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| Chicago | Ozturk Mustafa,GÜNCÜ Büşra Gülşah Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9, no.4 (2021): 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| MLA | Ozturk Mustafa,GÜNCÜ Büşra Gülşah Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.9, no.4, 2021, ss.650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| AMA | Ozturk M,GÜNCÜ B Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(4): 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| Vancouver | Ozturk M,GÜNCÜ B Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(4): 650 - 654. 10.24925/turjaf.v9i4.650-654.3764 |
| IEEE | Ozturk M,GÜNCÜ B "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9, ss.650 - 654, 2021. 10.24925/turjaf.v9i4.650-654.3764 |
| ISNAD | Ozturk, Mustafa - GÜNCÜ, Büşra Gülşah. "Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9/4 (2021), 650-654. https://doi.org/10.24925/turjaf.v9i4.650-654.3764 |
