El-Hawary, M., Bakri, I., Al-Gandour, A. (2012). EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE .. Journal of Food and Dairy Sciences, 3(6), 343-355. doi: 10.21608/jfds.2012.75403
M. El-Hawary; I. Bakri; A. Al-Gandour. "EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE .". Journal of Food and Dairy Sciences, 3, 6, 2012, 343-355. doi: 10.21608/jfds.2012.75403
El-Hawary, M., Bakri, I., Al-Gandour, A. (2012). 'EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE .', Journal of Food and Dairy Sciences, 3(6), pp. 343-355. doi: 10.21608/jfds.2012.75403
El-Hawary, M., Bakri, I., Al-Gandour, A. EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE .. Journal of Food and Dairy Sciences, 2012; 3(6): 343-355. doi: 10.21608/jfds.2012.75403
EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE .
1Food Science and Technology dept., fac. of Agric., Tanta University
2M.S.C in dairying – Fayoum Governorate.
3Animal Production Research Institute – Dairy Dept., Dokki , Cairo
Abstract
Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty milk had higher (MCT) and syneresis while lower curd tension was resulted . On the other hand maxirin rennet gave the best curd tension , the quicker co-agulation time (MCT) and less syneresis. Contrary to chymosin,chicken pepsin gave higher (MCT) , less curd tension values and higher syneresis . As the percentage of chymosin increased in the admixture of rennet , the MCT and curd tension increased while syneresis decreased . Same rennet admixtures were used for Domiati cheese processing from mixed buffaloe and cow milk (1:1) with 12 % salt . Yield of fresh cheese ranged between (24.60 and 25.70 %) , decreased after 120 days to be 19.60 and 21.80 % . Pepsin cheese had the highest yield while chymosin gave the lowest yield , pepsin cheese had higher moisture content , SN , NPN and TVFA .
Admixing C:P (90:10) Gave the best quality cheese after 120 days . After 60 days pepsin Domiati cheese gave satisfactory accepted cheese .