Abd EI-Galeel, A., El-Zawahry, A. (2005). MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEOUS EXTRACT OF SOLANUM DOBIU M SEEDS. Journal of Food and Dairy Sciences, 30(12), 7765-7780. doi: 10.21608/jfds.2005.238201
A. Abd EI-Galeel; A. A. El-Zawahry. "MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEOUS EXTRACT OF SOLANUM DOBIU M SEEDS". Journal of Food and Dairy Sciences, 30, 12, 2005, 7765-7780. doi: 10.21608/jfds.2005.238201
Abd EI-Galeel, A., El-Zawahry, A. (2005). 'MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEOUS EXTRACT OF SOLANUM DOBIU M SEEDS', Journal of Food and Dairy Sciences, 30(12), pp. 7765-7780. doi: 10.21608/jfds.2005.238201
Abd EI-Galeel, A., El-Zawahry, A. MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEOUS EXTRACT OF SOLANUM DOBIU M SEEDS. Journal of Food and Dairy Sciences, 2005; 30(12): 7765-7780. doi: 10.21608/jfds.2005.238201
MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEOUS EXTRACT OF SOLANUM DOBIU M SEEDS
1Dept. of Food Science, Fac. of Agric., Zagazig Univ., Egypt
2Dairy Tec. Dept. Animal Production Research Institute, Ministry of Agric., Dokki, Cairo, Egypt
Abstract
Effects of replacing calf rennet (C. R.) with crude aqueous extract of Solanum dobium seeds (S.D.E.) at levels 0.25,50,75 and100% on yield, chemical composition, proteolysis and sensory quality of Gouda cheese were evaluated during ripening period (30,60 and 90 days) . Replacing C.R. with S D. E. significantly increased the fat and protein loss in the whey and cheese weight loss than that of co itrol. This was associated with the increase in the replacing level. Cheese made with S D. E. showed higher levels of moisture, salt in moisture and acidity than that of control cheese during ripening .The former cheese showed also lower pH, fatJDM . Sut TN/OM decrease did not significantly affected. Proteolysis was found to be more marked rapid in cheese containing higher replacing rate of C.R. with S.D.E. than control cheese. Also, free amino acids significantly (PSO.OS ) increased with the increase in the replacing rate of C.R. with S.D.E. compared with control cheese. However, control cheese showed higher levels of total volatile fatty acids (T. V.FA) than experimental cheeses. Increasing replacing rate more than 50% of C.R. with S.D.E. the resultant cheeses were more pronounced pasty texture as well as some flavour defects (especially bitterness) compared with control cheese. No flavour defects were observed in S.O.E. cheese With replacing level less than 50%. So, it could be concluded that an acceptable quality Gouda cheese could be obtained when C.R. was replaced by S.D.E. up to 50%.
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