QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME

Document Type : Original Article

Authors

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

Journal of Food and Dairy Sciences
Volume 30, Issue 7
July 2005
Pages 3999-4004

Files

Share

How to cite

Statistics