Abd-Rabou, N., EI -Benaity, M. (2005). QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME. Journal of Food and Dairy Sciences, 30(7), 3999-4004. doi: 10.21608/jfds.2005.237786
N. S. Abd-Rabou; M. H. EI -Benaity. "QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME". Journal of Food and Dairy Sciences, 30, 7, 2005, 3999-4004. doi: 10.21608/jfds.2005.237786
Abd-Rabou, N., EI -Benaity, M. (2005). 'QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME', Journal of Food and Dairy Sciences, 30(7), pp. 3999-4004. doi: 10.21608/jfds.2005.237786
Abd-Rabou, N., EI -Benaity, M. QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME. Journal of Food and Dairy Sciences, 2005; 30(7): 3999-4004. doi: 10.21608/jfds.2005.237786
QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME
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.
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