QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 30, Issue 7, July 2005, Page 3999-4004 PDF (842.47 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237786 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| N. S. Abd-Rabou; M. H. EI -Benaity | ||||
| Department of Dairy Scl., and Technology. National Research Center, Dokkl, Cairo | ||||
| Abstract | ||||
| Edam cheese was made from cow's milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SNffN. NPNffN). and TVFA were higher in Edam cheese made with rennin-Jtke enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period. From the obtained data, it is concluded that using rennin-like enzyme of Rhizomucor miehei fOI Edam cheese manufacture is acceptable, enhanced flavour development. and improved cheese quality during ripening. | ||||
| Keywords | ||||
| Edam cheese; fungal enzyme; Rhizomucor miehei | ||||
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