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%.