Effect of Using Rennin and Plant Enzymes on Time of Milk Coagulation, Yield, Chemical Composition and Sensory Characteristics of White Soft Cheese

Abstract

This research was conducted to study the effect of using rennin enzyme and plant enzymes on the coagulation time of milk, yield, composition and sensory characteristics of the production cheese. The rennin enzyme was used as a control, the plant enzymes were extracted from Solanum dubium (Jibeen) and Calotropis procera (Osher) plant. Plant enzymes were added to the milk in two concentrations (30%, 60%) coagulation time of milk, yield, composition and sensory characteristics. The total number of cheese sample used were five for the different treatment. Average coagulation time when used the rennin, Osher and Jibeen (30%, 60%) enzymes recorded, was120, 123.33±15.27, 130±14.14 minutes respectively. A significance different (P˂0.05) were detected between average coagulation times. Coagulation time of milk by rennin enzymes required less time, while more time was required by the Osher enzymes compared to Jibeen enzymes. Average total yield of soft cheese obtained from 2 kg cow milk when using rennin, Osher and Jibeen (30%,60%)enzymes were250, 200±10, 252.5±3.53 g respectively. a significant different (P˂0.05) was detected between average total cheese yield .Jibeen coagulation resulted in good cheese yield, followed by the rennin and Osher. The average moisture continent was found as 61.99±0.52, 62.62±1.49, 61.17±0.64, 45.25±0.09, 64.38±0.01when using Osher, Jibeen (30%60%) and rennin enzymes respectively. The average protein% was found as 15.2±0.17, 11.34±0.05, 20.04±0.12, 20.47±0.52, 19.43±0.49when using Osher, Jibeen (30%60%) and rennin enzymes respectively. Average fat % was found as 13.77±0.09, 9.67±0.23, 11.99±0.04, ˂11.74±0.26, 16.56±0.23, when using Osher, Jibeen (30%60%) and rennin enzymes respectively. Average ash % was found as 3.69±0.20, 4.46±0.36, 3.88±0.07, 4.15±0.04, 3.05±0.16, when using Osher, Jibeen (30%60%) and rennin enzymes respectively. also a significant variation( P ˂0.05) was detected between the means of milk composition (moisture, protein, fat,ash%). The milk composition showed low percentages, when plant enzymes were used compared to rennin enzymes, Jibeen enzymes gave higher average % rather than Osher enzymes. In general, milk coagulation using plant enzymes resulted in a decrease in the total solids of the soft cheese in association with the type of coagulant used. According to panelists the points scored for flavor were 4.50±2.22, 5.30±2.07, 5.20±1.25, 5.00±1.69, 6.80±2.82 using Osher, Jibeen (30%60%) and rennin enzymes respectively.Concerning the taste the point using Osher, Jibeen (30%60%) and rennin enzymes respectively 5.80±2.05, 5.00 ±1.87, 6.20±1.39, 5.80±1.76, 7.30±2.00. For texture given when using Osher, Jibeen (30%60%) and rennin enzymes respectively 5.80±2.11, 6.20 ±2.82, 5.50±1.71, 6.40±1.42, 7.70±2.16. Also a significant different (P ˂0.05) was detected between the average point given flavor, taste and texture for all treatments. The Rennin cheese scored the highest points for the sensory characteristics followed by Jibeen cheese. Oshes cheese scored the lowest points.