The Effect of Some Plant Enzymes on the Chemical Composition, Proteolysis and Lipolysis in Soft Cheese

Document Type : Original Article

Authors

Food Science Department, Faculty of Agriculture, Zagazig University, Egypt

Abstract

This research was conducted with the aim of studying the effect of some plant enzymes on chemical composition, proteolysis and lipolysis in soft cheese (Tallaga). On the other hand enable of the possibility of applying these enzymes in cheese making. This study explained that purified plant aqueous extracts of coagulants obtained from cardoon flowers extract (CFE) or Moringa seeds extract (MSE) were used in soft cheese (Tallaga) making, compared to calf rennet (C.R.) as control cheese. Organoleptic, proteolysis and Physico-Chemical proteolysis of soft cheese (Tallaga) were estimated at up to 28 days. Cheese made with cardoon flowers aqueous extract showed lower levels in moisture content and total nitrogen percent compared to MSE and control cheese respectively. Also, casein breakdown, Syneresis, acidity (as lactic acid percentage), Tyrosine and Tryptophan contents in cheese manufactured with CFE was significantly increased than that made with MSE and control cheese respectively. While total volatile fatty acids (TVFA) and organoleptic properties were more pronounced in control cheese, followed by cheese made with CFE and MSE. According to these results, it is concluded that purified cardoon flowers and Moringa seeds extracts are suitable milk clotting for cheesemaking.

Keywords

Main Subjects

Files

History

  • Receive Date: 04 September 2024
  • Revise Date: 29 October 2024
  • Accept Date: 02 December 2024

Share

How to cite

Statistics