Characterization of Enzyme Modified Ras Cheese
Ibrahim, O., Abd El-Megeid, A., El-Maracy, S., Mohamed, A. (2025). Characterization of Enzyme Modified Ras Cheese. EKB Journal Management System, 41(3), 71-90. doi: 10.21608/jhe.2025.449828
Osama Ibrahim; Ashraf Abd El-Megeid; Sonia El-Maracy; Asem Mohamed. "Characterization of Enzyme Modified Ras Cheese". EKB Journal Management System, 41, 3, 2025, 71-90. doi: 10.21608/jhe.2025.449828
Ibrahim, O., Abd El-Megeid, A., El-Maracy, S., Mohamed, A. (2025). 'Characterization of Enzyme Modified Ras Cheese', EKB Journal Management System, 41(3), pp. 71-90. doi: 10.21608/jhe.2025.449828
Ibrahim, O., Abd El-Megeid, A., El-Maracy, S., Mohamed, A. Characterization of Enzyme Modified Ras Cheese. EKB Journal Management System, 2025; 41(3): 71-90. doi: 10.21608/jhe.2025.449828

Characterization of Enzyme Modified Ras Cheese

مجلة الاقتصاد المنزلي
Volume 41, Issue 3, September 2025, Page 71-90  XML PDF (529.08 K)
Document Type: المقالة الأصلية
DOI: 10.21608/jhe.2025.449828
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Authors
Osama Ibrahim1; Ashraf Abd El-Megeid2; Sonia El-Maracy2; Asem Mohamed3
1Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, 33 Bohouth Street, P.O. 12622, Cairo, Egypt
2Nutrition and food sciences Department, Faculty of Home Economics, Helwan University, 65 Al-Matbaa Al-Ahliyah Street, Cairo, Egypt
3Graduate Student, Nutrition and food sciences Department, Faculty of Home Economics, Helwan University, 65 Al-Matbaa Al-Ahliyah Street, Cairo, Egypt
Abstract
Enzyme Modified Cheese (EMC) as a concentrated cheese flavor was used as a food additive for low fat Ras cheese in order to improve its acceptability, functionality, and reduction of ripening period. Hence, chemical and sensorial characteristics of EMC produced using pepsin at the levels of 500, 1500, and 3000 U.g-1 cheese, while lipase (5000 U.g-1 cheese); as well as Ras cheese during the ripening period were investigated. The results indicated that no significant (p≤0.05) differences in EMC components treated with pepsin and lipase enzymes compared to control sample except in the highest level of pepsin (3000 U.g-1). Ras cheese results indicated that significant (p≤0.05) differences in protein, fat, and ash contents of Ras cheese with EMC compared to control cheese with the opposite trend for moisture content except in the 1st level of EMC (1.25%). Also, the ripening indices of EMC-Ras cheese showed that significant (p≤0.05) increasing of both water-soluble nitrogen (WSN) (0.4-3.3%) and total volatile fatty acids (TVFA) (5-15%) at all levels compared to control cheese (0.3-0.7% for WSN), and (5-12 % for TVFA). EMC-Ras cheese recorded the highest essential amino acids (EAA) including (Arg, Val, and Phe) compared to control cheese. Moreover, EMC addition to Ras cheese decreased biogenic amines including cadaverine (0.4 mg.kg-1), and putrescine (0.2 mg/kg) compared to control cheese (3.44 and 0.23 mg.kg-1, respectively). Also, serotonin, β-phenyl ethyl amine, and spermidine are detected in EMC-Ras cheese with trace concentrations.  However, the sensorial evaluation of low fat Ras cheese indicated that EMC-Ras cheese flavor is higher than control cheese especially after 1st month until the end of ripening period without any bitterness was pronounced; texture evaluation showed that the addition of EMC to low fat Ras cheese significantly improved the body and texture scores in comparison of control cheese especially after 1st month until the end of ripening period. Thus, EMC could be used as a function ingredient for low-fat Ras cheese with good chemical, and nutritional characteristics, without any defects appeared during the ripening period.
Keywords
Enzyme Modified cheese; Low fat; Ras Cheese; Cheese flavor; Functional
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