Effects of blends of camel chymosin and calf rennet on quality characteristics of beyaz peynir

In this study, Beyaz peynir was manufactured by using different blends of calf rennet or camel chymosin (0%, 25%, 50%, 75% ve 100%) and the experimental cheeses were ripened for 90 days. The cheeses were evaluated in terms of chemical composition, protein hydrolysis, residual coagulant activity, total levels of free amino acids, meltability, textural, microstructure and sensory properties during 90 days of ripening. Differences in the gross chemical composition of these cheeses were statistically significant for all types of cheeses. The levels of proteolysis were highly dependent on the usage of coagulant in different rates during ripening. Higher proteolysis was observed in the cheeses made using high content in calf rennet. Electrophoresis of proteins and peptide profiles of the cheeses were not influenced by the usage of enzyme in different amounts. Meltability of the cheeses was significantly affected by the different blends of enzyme. However, different amounts of coagulant had a slight effect on the microstructure of cheeses Residual coagulant activity and hardness of the cheeses were also influenced by different amounts of the coagulant. There was no significant difference among sensory properties of the cheeses. In conclusion, cheeses made using high level of calf rennet provided higher level of proteolysis and meltability than cheeses made using high content of camel chymosin. Keywords: Beyaz peynir; milk-clotting enzymes; proteolysis, calf rennet, camel chymosin.