Effects of different coagulants used and ripening period on properties of kashar cheese

In this study, Kashar cheese was manufactured using different coagulants (calf rennet,recombinant chymosin and proteases from Rhizomucor miehei and Cryphonectria parasitica) andripened for 90 d. Cheese yields were similar in the cheeses made with calf rennet, recombinantchymosin and protease from Rhizomucor miehei; however, the cheese yield was lower level in thecheese made with protease from Cryphonectria parasitica. Use of different coagulant in themanufacture of Kashar did not influence the pH, titratable acidity, dry matter, fat, fat-in-dry matter,salt, salt-in-dry matter, curd consistency, total free fatty acids and texture profile analyses, while thevalues for protein, protein-in-dry matter, water-soluble nitrogen, 12% trichloroacetic acid-solublenitrogen, 5% phosphotungstic acid-soluble nitrogen, casein nitrogen, proteose-peptone nitrogen,ripening index, total free amino acids and sensory properties were significantly influenced. β-caseinwas more hydrolyzed in the cheese made with protease from Cryphonectria parasitica than the othercheeses during 90 d of ripening. Accordingly, higher melting values were determined in this cheese.αs1-Casein was hydrolyzed at the highest level in the cheese made with recombinant chymosin. Nosignificant differences were found between sensory properties of the cheeses at the beginning ofripening (1 to 15 days); however, some differences were found as ripening proceeded. The cheesemade with protease from Cryphonectria parasitica received the lowest sensory scores by all membersof panel group during ripening. Some variables including titratable acidity, dry matter, salt, curdconsistency, total free fatty acids, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen,5% phosphotungstic acid-soluble nitrogen, total free amino acids, proteose-peptone nitrogen, ripeningindex and melting properties increased, whereas casein nitrogen, β-casein, αs1-casein, texture profileanalyses and sensory properties decreased during ripening.Key Words: Kashar cheese, coagulant, ripening, proteolysis, texture