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Quality of edam cheese with using rennin-like fungal enzyme [electronic resource].

By:

Abd-Rabou, N. S

Contributor(s):

M. H. EI -Senaity

Language: English Summary language: Arabic Description: p.3999-4004Other title:

دراسات على جودة الجبن اليدام باستخدام المنفحة الميكروبية.‪ [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2005 v. 30 (7) [electronic resource].

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Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(7)Summary: Edam cheese was made from cows milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SN/TN, NPN/TN), and TVFA were higher in Edam cheese made with rennin-like enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period.

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Edam cheese was made from cows milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SN/TN, NPN/TN), and TVFA were higher in Edam cheese made with rennin-like enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period.

Summary in Arabic.

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