Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production



Abstract Views
318

Downloads
322

Citations

Share

##plugins.themes.bootstrap3.article.sidebar##

Submitted Mar 19, 2020
Published Apr 2, 2020
10.24018/ejfood.2020.2.2.27

Abstract viewed = 318 times

Table of Contents

##plugins.themes.bootstrap3.article.main##

Calf rennet is the main enzyme component has been widely used as a milk clotting enzyme for cheese making. The high price of traditional rennets and ethical consideration associated with their use promoted the new rennet substitute. The cheeses were studied to determined difference chemical, biochemical and sensory characteristics throughout of 2 months of ripening. The cheese yield produced from commercial enzyme was (p<0.05) higher than cheese produce from kesinai enzymes. Both cheese samples were compositionally alike except for moisture, protein contents and pH. In both cheese moisture contents declined (p<0.05) with ripening period while pH was increased with ripening time. Total nitrogen (TN), non protein nitrogen (NPN) and non casein nitrogen (NCN) were (p<0.05) higher in whey of cheese made with kesinai enzyme than cheese made with commercial enzyme. The amount of NPN and NCN found in cheese made with kesinai enzyme was (p<0.001) higher than in cheese made with commercial enzyme. NPN and NCN values were increased (p<0.001) throughout the ripening period in both cheeses. Cheese made with commercial enzyme exhibited slightly higher level of free amino acids than cheese made with kesinai enzyme. But free fatty acids compositions have shown similar changes in both types of cheese thought the ripened time. Textual characteristics such as hardness, gumminess and chewiness increased in both types of cheese during early stage of ripening and decrease gradually at end of ripening whereas springiness, adhesiveness and cohesiveness were showed similar changes in both cheeses during the ripened period. The principal component analysis (PCA) of electronic nose sensor data has been studied using “Z”nose. The results indicated that, the presence of 7 volatile (aroma) common compounds in both cheeses. PCA analysis was performed to discriminate the cheeses with their ripening time.

Keywords: Biochemical, Cheese, Enzyme, Kesinai Ripening, Texture.

References

  1. Antao, C.M, and Malcata, F.X. Plant serine proteases: biochemical,
     Google Scholar
  2. physiological and molecular features. Plant Physiological
     Google Scholar
  3. Biochemistry, vol. 43, pp. 637–650, 2005
     Google Scholar
  4. Tavaria, F. K, Sousa, M. J, Domingos, A, Malcata, F. X, Brodelius, A, Clemente, A, and Pais, M. S. Degradation of caseins from different milk types by extracts of Centaurea calcitrapa. Journal of Agricultural and Food Chemistry, pp. 45, pp, 3760–3765, 1997.
     Google Scholar
  5. Bruno, M. A, Lazza, M. C, Errasti, M. E, Lò pez, L.M.I, Caffini, N. O, and. Pardo, M. F. Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits. LWT - Food Science and Technology, vol. 43, no. 4, pp. 695-701, 2010.
     Google Scholar
  6. Merheb-Dini, C, Gomes, E, Boscolo, M, and da Silva, R. "Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31:(Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)." Food Chemistry, vol 120, no. 1, pp. 87-93, 2010.
     Google Scholar
  7. Rogelj, I., Perko, B, Francky, A, Penca,V, and Pungerčar, J. Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production. Journal Dairy Science, vol. 84, pp. 1020–1026, 2001.
     Google Scholar
  8. Roseiro, L.b, Barbosa, M, Ames, J.M, and Wilbey, R. A. Cheese making with vegetable coagulants – The use of Cynara L . for the production of ovine milk cheese. International Journal of Dairy Technology, vol. 56, pop. 76-85, 2003.
     Google Scholar
  9. Chazarra, S, Sidrach, L, López-Molina, D, and Rodríguez-López, J. N. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. International Dairy Journal, vol. 17, pp. 1393–1400, 2007.
     Google Scholar
  10. Silva,S. V, and Malcata, F. X. Studies pertaining to coagulant and proteolytic activities ofplant proteases from Cynara cardunculus. Food Chemistry, vol.89, pp. 19–26. 2005.
     Google Scholar
  11. Idris, Y.M.A, Sipat, A.B, Shuhaimi, M, and Yazd, A.M. Inhibition of enzymatic browning during the extraction of a milk coagulation protease from Streblus asper (Kesinai). Pakistan Journal of Biology Sciences, vol. 2, pp 378-381, 1999.
     Google Scholar
  12. Yazid, A.M, Fong, H.M, Sipat, A.B, Shuhaimi,M, and Idris, Y.M. A. Proteolysis of milk and Casein fraction by Streblus asper (Kasinai) Extract. Pakistan Journal of Biological Science, vol. 2, no. 3, pp. 654-659, 1999.
     Google Scholar
  13. Senthilkumar, S, Ramasamy, D, and Subramanian, S. Isolation and partial characterisation of milk-clotting aspartic protease from Streblus asper. Food Science and Technology International, vol. 12, pp. 103 -109, 2006.
     Google Scholar
  14. Idris, Y.M.A. Kesinai ( Streblus asper) protease as a potential milk coagulation enzyme . PhD Thesis. University Putra Malaysia, 2000.
     Google Scholar
  15. Mohamed Ahmed, I. A, Morishima, I, Babiker, E. E, and Mori, N. Characterization of partially purified milk-clotting enzyme from Solanum dubium Fresen seeds. Food Chemistry, vol. 116, pp. 395-400, 2009.
     Google Scholar
  16. Galán, E, Prados, F , Pino, A, Tejada, L, and Fernández-Salguero, J. Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk. International Dairy Journal, vol. 18, pp. 93–98, 2008.
     Google Scholar
  17. Fox, P. F, Guinee, T. P, Cogan, T.M, and Mc Sweeney, P.L.H. Fundamental of Cheese Science. Gaithesburg, Mayyland, An Aspen Publisher, Inc, 2000.
     Google Scholar
  18. Punidadas, P, Tung, M. A, and Feirtag, J. Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses. International Journal of Dairy Technology, vol. 53, pp. 45-50, (2000).
     Google Scholar
  19. AOAC. Official methods of analysis (15th ed., Vol. 2). Arlington, VA, USA: Association of Official Analytical Chemists, 1990.
     Google Scholar
  20. Barbano, D. M, and J. M. Lynch. Crude and protein nitrogen bases for protein measurement and their impact on current testing accuracy. Journal of Dairy Science vol. 75, pp. 3210–3217, 1992.
     Google Scholar
  21. Carmona, M. A, Sanjuán, Gómez, R, and Fernández-Salguero, J. Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L. Journal of the Science of Food and Agriculture, vol.79, pp. 737–744, 1999.
     Google Scholar
  22. Patel, H. G., Upadhyay, K. G., Miyani, R. V. and Pandya, A. J. (1993). Instron texture profile of buffalo milk Cheddar cheese as influenced by composition and ripening changes. Food Quality and Preference 4: 187-192.
     Google Scholar
  23. Khan, J. K, Kuo, Y. H, Kebede, N, and Lambein, F. Determination of nonprotein amino acids and toxins in Lathyrus by high performance liquid chromatography with precolumn phenylisothiocyanate derivatization. Journal of Chromatogrphy. A, vol. 687, pp 113-119, 1994.
     Google Scholar
  24. Rozan, P, Kuo, Y. H, and Lambein, F. Free Amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. Journal of Agriculture Food and Chemistry, vol. 48, pp. 716-723, 2000.
     Google Scholar
  25. Alewijn, M. Sliwinski, E.L, and Wouters, J.T.M. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. International Dairy Journal, vol. 15, pp. 733–740, 2005.
     Google Scholar
  26. Alewijn, M, Sliwinski, E.L, and Wouters, J.T.M. A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. International Dairy Journal, vol.13, pp. 733–741, 2003,.
     Google Scholar
  27. Cocks, L.V. and Van Rede, C. (1966). Laboratory hand book for oil
     Google Scholar
  28. and fats analysts. Academic Press.
     Google Scholar
  29. Awad, S. Hassan, A. N, and Muthukumarappan, K. Application of exopolysaccharide–producing cultures in reduced– fat cheddar cheese: Texture and melting properties. Journal of Dairy Science, vol. 88, pp. 4204-4213, 2005.
     Google Scholar
  30. Awad, S. Texture and flavour development in Ras cheese made from raw and pasteurized milk. Food chemistry, vol. 97, pp, 394-400, 2006.
     Google Scholar
  31. Gursoy, O, Somervuo, P, and Alatossava, T. Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses. Journal of Food Engineering, vol. 92, pp. 202–207, 2009.
     Google Scholar
  32. Manaf, Y. N A, Osman, A., Lai, O.M, Long, K, and Ghazali, H.M. Characterisation of musk lime (Citrus microcarpa) seed oil. Journal of the Science of Food and Agriculture, vol. 88, pp. 676–683, 2008.
     Google Scholar
  33. Pino, A, Prados, F, Galán, E, McSweeney, P.L.H, and Fernández-Salguero, J. Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet. Food Research International, vol. 42, pp. 324–330, 2009.
     Google Scholar
  34. Hofi, A. A, Youssef, E. H, Ghoneim, M. A, and Tawab, G. A. Ripening changes in Cephalotyre ‘‘Ras’’ cheese manufactured from raw and pasteurised milk with special reference to flavour. Journal of Dairy Science, vol. 53, no. 9, pp. 1207–1212, 1970.
     Google Scholar
  35. McSweeney, P. H, and Fox, P. F. Methods of chemical analysis. In P. F. Fox (Ed.), Cheese, chemistry, physics and microbiology (Vol. 1, 2nd ed., pp. 389–438). London: Chapman and Hall, 1993
     Google Scholar
  36. Aryana, K, and Zhaque, Z. Texture and microflora of vallagret cheese during maturation. International Journal of Dairy Technology, vol. 58 no.1, pp. 47-50, 2005.
     Google Scholar
  37. Sousa, M. J, and Malcata, F. X. Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese. Journal of Agriculture and Food Chemistry, vol. 45, pp. 74–81, 1997.
     Google Scholar
  38. Fernández-Salguero, J, Prados, F, Calisto, F, Vioque, M, Sampaio, P and Tejada, L. Use of recombinant cyprosin in the manufacture of ewe’s milk cheese. Journal of Agricultural and Food Chemistry, vol. 51, pp. 7426–7430, 2003.
     Google Scholar
  39. Heimgartner, U, Pietrazak, M, Greetsen, R, Brodelius, P, Figueredo, M, Figueiredo, A.C, and Pais, S.S.M. Purification and partial characterization of milk clotting protease’s from flowers of Cynara cardunculus. Phytochemistry, vol. 29, pp. 1405-1410,1990.
     Google Scholar
  40. Tejada, L, Abellán, A, Cayuela, J.M, Martí nez-Cacha, A, and Fernández-Salguero, J. Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant. International Dairy Journal, vol.18, pp. 139–146, 2008.
     Google Scholar
  41. Lane, C. N, and Fox, P. F. Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening. International Dairy Journal , vol. 6, pp. 715–728, 1996.
     Google Scholar
  42. El-Soda, M, Madkor, S. A, and Tong, P. S. Adjuncts cultures: recent developments and potential significance to cheese industry. A review. Journal of Dairy Science, vol. 83, pp. 609–619, 2000.
     Google Scholar
  43. Chapot-Chartier, M. P, Deniel, C, Rousseau, M, Vassal, L, and Gripon, J. C. Autolysis of two strains of Lactococcus lactis during cheese ripening. International Dairy Journal , vol.4, pp. 251–269, 1994.
     Google Scholar
  44. Kawabata, S, Vassal, L, Le Bars, D, Cesselin, B, Nardi, M, and Gripon, J. C. Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis. Lait, vol. 77, pp. 229–239, 1997.
     Google Scholar
  45. Morgan, S, Ross, R. P, and Hill, C. Increasing starter cell lysis in Cheddar cheese using bacteriocin-producing adjunct. Journal of Dairy Science, vol. 80, pp. 1–10, 1997.
     Google Scholar
  46. Ardö, Y, Thage, B. V, and Madsen, J. S. Dynamics of free amino acid composition in cheese ripening. Australian Journal of Dairy Technology , vol.57, pp. 109–115, 2002.
     Google Scholar
  47. Fox, P. F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, vol. 72, pp. 1379–1400, 1989.
     Google Scholar
  48. Crow, V. L., Coolbear, T, Holland, T, Pritchard, G. G, and Martley, F. G. Starters as finishers: Starter properties relevant to cheese ripening. International Dairy Journal, vol 3, no 4–6,pp. 423–460,1993.
     Google Scholar
  49. Molimard, P, and Spinnler, H. E. Review: Compounds involved in the flavour of surface mould-ripened cheeses: Origins and properties. Journal of Dairy Science, vol. 79, pp. 169–184, 1996.
     Google Scholar
  50. Hannon, J.A, Kilcawley, K.N, Wilkinson, M.G, Delahunty, C.M, and Beresford, T.P. Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. International Dairy Journal, vol. 17, 316–327, 2007.
     Google Scholar
  51. Beal, P, and Mittal, G.S. Vibration and compression responses of Cheddar cheese at different fat content and age. Milchwissenschaft, vol. 55, pp. 139-142, 2000.
     Google Scholar
  52. Kanawjia, S. K, Rajesh, P, Sabikhi, L, and Singh, S. Flavour, chemical and textural profile changes in accelerated ripened Gouda Cheese. Lebensm.-Wiss. u.-Technology, vol. 28, pp. 577-583, 1995.
     Google Scholar
  53. Staples, Edward J, and Shekar Viswanathan. "Development of novel electronic nose as an environmental tool." Air & Waste Management Association, St. Louis, MO, 1999.
     Google Scholar
  54. Gan, H.L, CheMan, Y.B, Tan, C.P., NorAini, I, and Nazimah, S.A.H. Characterization of vegetable oils by surface acoustic wave sensing electronic nose. Food Chemistry, vol. 89, pp, 507–518, 2004.
     Google Scholar
  55. Benedetti, S, Sinelli, N, Buretti, S, and Riva, M. Shelf life of Crescenza cheese as measured by electronic nose. Journal of Dairy Science, vol 88, pp.3044-3051, 2005.
     Google Scholar


Most read articles by the same author(s)