ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 30, Issue 7, July 2005, Page 3981-3987 PDF (658.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237782 | ||||
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| Authors | ||||
| N. S. Abd-Rabou; M. M. EI-Sheikh; A. F. Farrag | ||||
| Dairy Department, National Research Centre, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Edam cheese was made from pasteurized cow's milk. Liquid crude bacteria! protease from Lactobacillus tectis subsp. Cremoris and liquid crude lipase from Lactobacillus delbrueckii subsp. Bulgaricus were used to accelerate cheese ripening with concentration of 0.75 and 1.5 mllkg milk for protease and 0.1 mllkg milk for lipase and combination of 1.5 ml protease and 0.1 mllipase/kg milk. Cheese was ripened for 3 months. Samples were taken monthly intervals from cheese. The samples were analysed for moisture. fat, acidity. nitrtogen fractions. total volatile fatty acids, formol number, tyrosine and tryptophan. Organoleptic qualities were also assessed during ripening period. The best results were obtained from cheese treated with combination of 1.5 ml protease and 0.1 ml lipase/kg milk. , this treatment showed the best organoleptic quality. This treatment can be successfully use in the manufacture of Edam cheese. | ||||
| Keywords | ||||
| Acceleration ripening; Edam cheese; Protease; Lipase | ||||
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