Accelerated Domiati Cheese Ripening with Plant Enzymes Crude Extract

Research Area: Volume 4,Issue 6, Nov. 2015 Year: 2015
Type of Publication: Article Keywords: Ripening Acceleration, Domiati Cheese, Cichorium Pumilum, Crud Enzymes Extract
  • Nadia A. Abou-zeid
  • A. S. El-Sisi
Journal: IJEIR Volume: 4
Number: 6 Pages: 888-894
Month: November
ISSN: 2277-5668
In our previous study we found that the crude enzymes extract prepared from the composite weed cichorium pumilum (CECE) had satisfactory proteolytic activities. In this study we investigated the ability of this extract on accelerating ripening of Domiati cheese. Every ml of (CECE) was prepared from 0.2gm dried cichorium. Levels of crud extract added to milk which used in cheese manufacturing were 1 and 2 %. The concentration of 1% was satisfactory for accelerated cheese ripening , the higher concentration resulted in access ripening lead to soluble cheese body. Soluble N in cheese was more influenced by cichorium pomatum enzymes crud extract at room temp than at refrigerator. Frequency of bitter taste did not appear in cheese at either room or refrigerator temperatures with the use of two concentrations of CECE. Addition of 1 % (CECE) would reduce ripening time by 6weeks at either room or refrigerator temperature. Therefore, Domiati cheese made from milk to which 1% cichorium pumilum crud enzymes extract was added would develop in 2weeks at room temp the same flavor intensity as control Domiati cheese held for 8 weeks. and the corresponding times at refrigerator temp were 3 weeks via 10weeks for control.

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