{"title":"Influence of Proteolysis and Soluble Calcium Levels on Textural Changes in the Interior and Exterior of Iranian UF White Cheese during Ripening","authors":"I. Fathollahi, J. Hesari, S. Azadmard, S. Oustan","volume":42,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":399,"pagesEnd":405,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/11029","abstract":"The relationships between Proteolysis and soluble\r\ncalcium levels with hardness of cheese texture were investigated in\r\nIranian UF white cheese during 90 d ripening. Cheeses were sampled\r\nin interior and exterior. Results showed that levels of proteolysis,\r\nsoluble calcium and hardness of cheese texture changed significantly\r\n(p< 0.05) over ripening. Levels of proteolysis and hardness were\r\nsignificantly (p< 0.05) different in interior and exterior zones of\r\ncheeses. External zones of cheeses became softer and had higher\r\nlevels of proteolysis compared to internal zones during ripening. The\r\nhighest correlation coefficient (r2= 0.979; p<0.01) was observed\r\nbetween hardness and levels of pH 4.6-soluble nitrogen in exterior\r\nzones of cheese. These result showed that proteolysis can contribute\r\nto textural softening during ripening of Iranian UF white cheese.","references":"[1] Abd El-Salam, M. H., Alichanidis, E., & Zerfiridis, G. K. (1993).\r\nDomiati and Feta type cheeses, In P. F. Fox (Eds.), Cheese, chemistry,\r\nphysics and microbiology, Vol. 1 (pp. 301-335). UK: Chapman and Hall.\r\n[2] Alichanidis, E., Anifantakis, E. M., Polychroniadou, A., & Nanou, M.\r\n(1984). Suitability of some microbial coagulants for Feta cheese\r\nmanufacture. Journal of Dairy Research, 51, 141-147.\r\n[3] Al-Otaibi, M. M., & Wilbey R. A. (2005). Effect of chymosin and salt\r\nreduction on the quality of ultrafiltrated white-salted cheese. 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