El-Desouky, H., farag, A., fayed, H., abdelsattar, E. (2024). RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES. Journal of Productivity and Development, 29(4), 221-230. doi: 10.21608/jpd.2024.386487
Hanaa El-Desouky; Abdelnaby farag; Hazem fayed; El-Sayed abdelsattar. "RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES". Journal of Productivity and Development, 29, 4, 2024, 221-230. doi: 10.21608/jpd.2024.386487
El-Desouky, H., farag, A., fayed, H., abdelsattar, E. (2024). 'RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES', Journal of Productivity and Development, 29(4), pp. 221-230. doi: 10.21608/jpd.2024.386487
El-Desouky, H., farag, A., fayed, H., abdelsattar, E. RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES. Journal of Productivity and Development, 2024; 29(4): 221-230. doi: 10.21608/jpd.2024.386487
RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES
Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.
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.
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