UF BEYAZ PEYNİRDE RAF ÖMRÜ BOYUNCA ACILAŞMAYA NEDEN OLAN FAKTÖRLERİN BELİRLENMESİ

This study aimed to determine the causes of bitterness problems in white cheese produced by ultrafiltration (UF). To investigate association between with enzyme use or starter culture, was using UF-pasteurized and UF-raw milk two different coagulating enzymes cultures proteolytic activities. Sensory analysis, protein, water-soluble nitrogen, 12% trichloroacetic acid-soluble 5% phosphotungstic nitrogen acid degree values were determined on day 1, 30, 60 90 ripening periods. During process, samples due proteolysis. The A sample, which chymosin a culture high activity, be sample highest level sensory analyses, SDS-PAGE electrophoresis HPLC analysis. 72.26% αs-casein hydrolysis sample. According results, hydrophobic peptide formation increase area peptides rate 106% 40 minutes.