摘要：In this study, a microbial enzyme and calf rennet were used to manufacture Turkish White Pickled cheese from ultrafiltrated milk. The ultrafiltration of the skim milk was achieved with volume reduction of 65.2% by using Dow Denmark A/S, Lab-Anlage M20 UF(1) equipment. The calf rennet at a strength of 1/15.000 was composed of a mixture of chymosin/pepsin (90:10) while the microbial enzyme at a strength of 1/196.000 was obtained from Mucor miehei . The physical, chemical and organoleptic properties of four experimental cheeses (A: UF+ microbial enzyme; B: UF+ calf rennet; C: Traditional+ microbial enzyme; Traditional+ calf rennet) were analyzed on day 1 and day 60 of storage. The TS contents of samples A, B, C and D on day 60 were 40.43%; 39.95%; 39.23% and 39.24% respectively. While fat/TS ratios of the samples were 60.60%; 53.82%; 56.08% and 47.15%, the pH values were 4.53; 5.25; 5.08 and 5.02 respectively. Both the TS and fat contents of ripened cheeses (on day 60) manufactured with the microbial enzyme, were higher than those made with calf rennet. In addition, the microbial enzyme caused higher pH values in UF cheeses than in those made with calf rennet. Although, the WSN, NPN and tyrosin contents of all the cheeses showed a slight increase during the 60 days of storage, the increase was higher in cheeses made with microbial enzyme (A, C). Moreover, the ripenin indices of samples A and C were higher than those cheeses made with calf rennet (B and D). In the sensory evaluation, however, samples B and D which were made with calf rennet got higher scores than samples A and C.
