Effects of different coagulant enzymes used on quality of traditional Orgu cheese (Braided cheese)

Celebi M., ŞİMŞEK B.

MLJEKARSTVO, vol.65, no.1, pp.57-65, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.15567/mljekarstvo.2015.0108
  • Title of Journal : MLJEKARSTVO
  • Page Numbers: pp.57-65


In this study, Orgu cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Orgu cheese have been determined with ICP-OES (inductively coupled plasma optical emission spectroscopy). Proteolysis levels of cheese have been observed with chemical analysis and help of SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis). The determined difference between analysis results, titratable acidity, total nitrogen, water soluble nitrogen, ripening index, total solid, fat, fat in total solid, salt, salt in total solid, ash, texture, mineral material (Ca, Fe, Cu, Al, Mg, Mn) of Orgu cheese's analysis result haven't been regarded as significant statistically. Each of enzymes which are used effects similarly on alpha-casein and beta-casein during the ripening time and each of the ratios which are gained have been closely determined.