COMPARISON OF CHEESE CHEMICAL ANALYSIS BY USING DIFFERENT TYPES OF COAGULATION
Journal Title: World Journal of Pharmaceutical Research - Year 2019, Vol 8, Issue 11
Abstract
For whole lactation period and all treatments, the average protein % was found as 14.42± 0.44, 11.96± 0.46 and 13.44± 0.74 when using renin, Osher (50%) and Jibeen (50%) enzymes respectively, 14.26± 0.36, 12.14± 0.35 and 13.61± 0,60 for renin, Osher (75%) and Jibeen (75%) enzymes respectively and 14.36± 0.39, 12.02± 0.26 and 13.55±± 0.42 for renin, Osher (100%) and Jibeen (100%) enzymes respectively. The average fat % obtained was 20.06± 0.84, 15.99± 0.75, and 16.95± 0.80, for renin, Osher (50%) and Jibeen (50%) enzymes respectively/. An average fat % of 19.97± 0.80, 16.00± 0.59 and 18.35± 0.44 obtained for renin, Osher (75%) and Jibeen (75%) enzymes respectively. Also a content of 20.39±0.57, 15.91± 0.40 and 18.54± 0.31% for renin, Osher (100%) and Jibeen (100%) enzymes respectively. The ash % when using renin, Osher (50%) and Jibeen (50%) enzymes obtained, was 4.27± 0.37, 3.27± 0.31, and 3.47± 0.26 respectively. Using renin, Osher (75%) and Jibeen (75%) enzymes, the ash % 4.07± 0.28, 3.04± 0.21, and 3.47± 0.26 respectively, and 4.12± 0.24, 3.04± 0.52 and 3.25± 0.16 for renin, Osher (100%) and Jibeen (100%) enzyme respectively. Also a significant variation (p<0.05) was detected betweenthe means of the milk components (protein, fat, ash %) for the different stages, whole lactation period and all treatments. The milk components showed low percentages, when plant enzymes were used compared to renin enzyme, Jibeen enzymes gave higher average % rather than Osher enzyme. In general, coagulating the milk with plant enzymes resulted in a decrease in the total solids % of the soft cheese in association with the type of coagulant used, variations in the contents of the milk components in addition to the method of coagulation used.
Authors and Affiliations
Altayeb Ibrahim Ali
Keywords
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