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    Soltani, Mostafa Guzeler, Nuray and Hayaloglu, Ali A 2015. The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk. Journal of Dairy Research, Vol. 82, Issue. 03, p. 365.

    Hayaloglu, A and McSweeney, P 2014. Dairy Microbiology and Biochemistry.

    Al-Otaibi, Mutlag M. and Wilbey, R. Andrew 2006. Effect of chymosin reduction and salt substitution on the properties of white salted cheese. International Dairy Journal, Vol. 16, Issue. 8, p. 903.

    Guven, Mehmet Yerlikaya, Sebnem and Hayaloglu, Ali A. 2006. Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese. Le Lait, Vol. 86, Issue. 1, p. 73.


Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

  • Mutlag M Al-Otaibi (a1) and R Andrew Wilbey (a1)
  • DOI:
  • Published online: 01 March 2005

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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