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386487

RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES

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Last updated: 04 Jan 2025

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Abstract

This study aimed to evaluate the effect of adding cheese slurries fortified with protease and lipase enzymes on the ripening process of cheese made from ultrafiltered (UF) cow's milk. Three cheese slurries were prepared from cow's milk curd: the first served as a control (slurry A), the second was fortified with protease at 0.02% and lipase at 0.002% (slurry B), and the third was fortified with protease at 0.04% and lipase at 0.005% (slurry C) The slurries were added to three types of milk with different total solids content (10%, 20%, and 30%), with 10% of each slurry added to each milk type. The samples were ripened at (6 ± 1 °C) for 60 days, and ripening indices were measured at regular intervals throughout the ripening period. During the ripening period, formol values, Shilovich values, and soluble tyrosine and tryptophan contents were determined. The results showed a gradual and significant increase in these values, indicating improvements in the ripening process due to the use of enzyme-fortified slurries. Notably, slurry C, which contained the highest concentration of enzymes, had a more pronounced effect on enhancing the quality of the resulting cheese. Conclusively, these findings suggest that the addition of enzyme-fortified cheese slurries significantly enhances the ripening process and sensory properties of cheese made from UF concentrated milk, potentially leading to improve the quality in the final cheese product.  

DOI

10.21608/jpd.2024.386487

Keywords

Lipase, Protease, Domiati cheese, cheese slurry, Shilovich value, Formol value

Authors

First Name

Hanaa

Last Name

El-Desouky

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

hanafadl1993@gmail.com

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

First Name

Abdelnaby

Last Name

farag

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

abdelnabyfarag55@gmail.com

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

First Name

Hazem

Last Name

fayed

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

hazemfayed1952@gmail.com

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

First Name

El-Sayed

Last Name

abdelsattar

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

abdelsattar82@gmail.com

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

Volume

29

Article Issue

4

Related Issue

50746

Issue Date

2024-10-01

Receive Date

2024-08-10

Publish Date

2024-10-01

Page Start

221

Page End

230

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 29_Issue 4_Pages 221-230.pdf

PDF . 752.7kB

Link

https://jpd.journals.ekb.eg/article_386487.html

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https://jpd.journals.ekb.eg/service?article_code=386487

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2

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES

Details

Type

Article

Created At

24 Dec 2024