Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

Hayaloglu, A.A.; Karatekin, B.; Gurkan, H.

doi:10.1016/j.idairyj.2014.04.001

Cited by 46Proteins in Food SystemsEnzyme Production and CharacterizationAdvanced Scientific Research Methods

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

Hayaloglu, A.A., Karatekin, B., Gurkan, H.·2014·International Dairy Journal

DOI 10.1016/j.idairyj.2014.04.001

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Abstract

The thermal inactivation behaviour of calf rennet and Rhizomucor miehei protease and the effects of different concentrations of these enzymes on chemical composition, proteolysis, microstructure, hardness and meltability of Malatya cheese were studied. Thermal stability and inactivation behaviour of the two enzymes were different and influenced the level of proteolysis during ripening and the meltability of the cheeses. This influence depended not only on the type of coagulant, but also on its concentration. Salt and protein contents and pH of the cheeses were influenced by the type and concentration of the coagulant enzyme. Only small effects on the microstructure of the cheeses were visualised, also related to the type and concentration of coagulant enzyme. Hardness of the cheeses was influenced by the type and concentration of the coagulant as well. In conclusion, the microbial coagulant provided a higher level of thermal stability, proteolysis and meltability values than calf rennet.

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The firmness of the gel produced by microbial coagulants is lower than that produced by calf rennet.
“Previous studies (Jacob et al., 2011;Hayaloglu et al., 2014;Rangnoi et al., 2014;Zhang et al., 2019) have shown that the firmness of the gel produced by microbial coagulants is lower than that produced by calf rennet.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Hayaloglu et al., 2014
Malatya cheese made using Rh. miehei MCE has a softer texture than that made using conventional rennet.
“Malatya cheese made using Rh.miehei MCE has a softer texture than that made using conventional rennet (Hayaloglu et al., 2014).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Hayaloglu et al., 2014

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Authors: Hayaloglu, A. A., Karatekin, B., & Gurkan, H.
Affiliations: Inonu University (TR)
ORCID: Gurkan, H.
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2014-10
Volume: 38
Issue: 2
Pages: 136-144
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/j.idairyj.2014.04.001
OpenAlex: W2024531260
Cited by: 46
References: 34
Citations by year: 2026: 3 · 2025: 5 · 2024: 3 · 2023: 10 · 2022: 4 · 2021: 6 · 2020: 2 · 2019: 6 · 2017: 2 · 2016: 4 · 2015: 1
FWCI: 3.34
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
Funders: Inönü Üniversitesi
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: chymosin, microbial coagulants, calf rennet, thermal stability, thermal inactivation, proteolysis, cheese microstructure, cheese hardness, cheese meltability, Halloumi cheese, cheese ripening, cheese composition

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Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

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