Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk | ||
| Egyptian Journal of Food Science | ||
| Volume 51, Issue 1, 2023, Pages 101-111 PDF (886.11 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2023.162654.1145 | ||
| Authors | ||
| Aly Ahmed shahin* 1; ayman mohamed nasser2; waheed ahmed ragab2 | ||
| 19 Cairo university street ,Giza , Egypt , Food Technology Research institute (Dairy Research Department) | ||
| 2Food Technology Research Institute, Agriculture Research Centre, Egypt | ||
| Abstract | ||
| The objective of the present study was to accelerate the ripening of the Egyptian hard cheese (Ras) by addition of Goat milk ,lipase and protease enzyme .Ras cheese treatments were manufactured as follows, C - Ras cheese manufactured from 100% cow milk, T1- Ras cheese manufactured from 80% cow milk and 20% goat milk , T2- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.005% protease enzyme , T3- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.01 % protease enzyme , T4- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase enzyme , T5- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.04% lipase enzyme , chemical , sensory and texture profile analysis of the cheese during 90 days of ripening period were evaluated . There were asignificant increase in most chemical analysis and asignificant decrease in moisture content between all treatments with ripening period progress. For sensory evaluation, total score values showed a significant increase between all treatments with ripening period progress, except for T5 (45 and 90 days) which showed anon significant decrease in total score values especially after 45 days from ripening period, when compared with T1 and T2 (fresh) and asignificant decrease when compared with other treatments. The highest values were observed for total score values (T1 90 days), while the lowest values were observed for (T4 fresh), when compared with other treatments.It could be concluded that, experimental fungi lipase (0.02%) and protease enzymes (0.01%) can be used in accelerate the ripening of Ras cheese manufactured from goat milk 20% and cow milk 80% with a typical flavor after 30 to 45 days of ripening period . | ||
| Keywords | ||
| protease; lipase; Texture profile analysis | ||
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