The objective of the present study was to accelerate the ripening of the Egyptian hard
cheese (Ras) by addition of Goat milk ,lipase and protease enzyme .Ras cheese
treatments were manufactured as follows, C - Ras cheese manufactured from 100%
cow milk, T1- Ras cheese manufactured from 80% cow milk and 20% goat milk ,
T2- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated
with 0.005% protease enzyme , T3- Ras cheese manufactured from 80% cow milk
and 20% goat milk and treated with 0.01 % protease enzyme , T4- Ras cheese
manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase
enzyme , T5- Ras cheese manufactured from 80% cow milk and 20% goat milk and
treated with 0.04% lipase enzyme , chemical , sensory and texture profile analysis of
the cheese during 90 days of ripening period were evaluated . There were asignificant
increase in most chemical analysis and asignificant decrease in moisture content
between all treatments with ripening period progress. For sensory evaluation, total
score values showed a significant increase between all treatments with ripening
period progress, except for T5 (45 and 90 days) which showed anon significant
decrease in total score values especially after 45 days from ripening period, when
compared with T1 and T2 (fresh) and asignificant decrease when compared with
other treatments. The highest values were observed for total score values (T1 90
days), while the lowest values were observed for (T4 fresh), when compared with
other treatments.It could be concluded that, experimental fungi lipase (0.02%) and protease enzymes (0.01%) can be used in accelerate the ripening of Ras cheese manufactured from goat milk 20% and cow milk 80% with a typical flavor after 30 to 45 days of ripening period .
shahin, A., nasser, A., & ragab, W. (2023). Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk. Egyptian Journal of Food Science, 51(1), 101-111. doi: 10.21608/ejfs.2023.162654.1145
MLA
Aly Ahmed shahin; ayman mohamed nasser; waheed ahmed ragab. "Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk". Egyptian Journal of Food Science, 51, 1, 2023, 101-111. doi: 10.21608/ejfs.2023.162654.1145
HARVARD
shahin, A., nasser, A., ragab, W. (2023). 'Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk', Egyptian Journal of Food Science, 51(1), pp. 101-111. doi: 10.21608/ejfs.2023.162654.1145
VANCOUVER
shahin, A., nasser, A., ragab, W. Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk. Egyptian Journal of Food Science, 2023; 51(1): 101-111. doi: 10.21608/ejfs.2023.162654.1145