COMPARISON OF TEXTURAL AND SENSORY CHARACTERISTICS OF ULTRAFILTRATED WHITE CHEESE PRODUCED BY PANEER BAD (WITHANIA COAGULANS) PROTEASE AND FUNGAL RENNET

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BEIGOMI M.; GHODS ROHANI M.; MOHAMMADIFAR M.A.; HASHEMI M.; VALIZADEH M.; GHANATI K.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2013 | Volume:8 | Issue:1 Page(s): 253-262

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Title

COMPARISON OF TEXTURAL AND SENSORY CHARACTERISTICS OF ULTRAFILTRATED WHITE CHEESE PRODUCED BY PANEER BAD (WITHANIA COAGULANS) PROTEASE AND FUNGAL RENNET

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Keywords

ULTRAFILTRATED WHITE CHEESEQ3

WITHANIA COAGULANSQ3

TEXTURE PROFILE ANALYSISQ3

SENSORY EVALUATIONQ2

Abstract

Background and Objective: Numerous attempts have been made to replace calf rennet with other milk-clotting proteases because of their limited supply and high prices. Fruit of WITHANIA COAGULANS (solanaceae) has been traditionally employed in the south of Iran as a plant coagulant for cheese-making for a long time. So far no systematic studies have been reported on this plant or the quality and characteristics of cheese produced using it as a source of protease. The purpose of this study was to produce ULTRAFILTRATED WHITE CHEESE using W. coagulans protease and compare the textural and sensory properties of the cheese thus produced with those of cheese produced using fungal rennet during storage for a period of 60 days.Materials and Methods: The enzymatic extract of the fruit of W.coagulans was obtained using a solution of 0.85% NaCl and used as coagulant. Textural characteristics of the samples produced with W. coagulans or fungal rennet were determined with a texture analyzer, and their SENSORY EVALUATION was made using the hedonic scale.Results: The data revealed that the type of coagulant used had statistically significant effects (p <0.05) on the textural properties and sensory characteristics of cheese samples during storage. SENSORY EVALUATION showed that, except for the third day of storage, the scores of all properties of the cheese produced by fungal rennet were higher than those of cheese produced using W. coagulans.Conclusion: It seems that W. coagulans protease is a good potential to be used as a substitute for fungal rennet in cheesemaking, especially cheeses with short maturity.

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APA: Copy

BEIGOMI, M., GHODS ROHANI, M., MOHAMMADIFAR, M.A., HASHEMI, M., VALIZADEH, M., & GHANATI, K.. (2013). COMPARISON OF TEXTURAL AND SENSORY CHARACTERISTICS OF ULTRAFILTRATED WHITE CHEESE PRODUCED BY PANEER BAD (WITHANIA COAGULANS) PROTEASE AND FUNGAL RENNET. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(1), 253-262. SID. https://sid.ir/paper/121316/en

Vancouver: Copy

BEIGOMI M., GHODS ROHANI M., MOHAMMADIFAR M.A., HASHEMI M., VALIZADEH M., GHANATI K.. COMPARISON OF TEXTURAL AND SENSORY CHARACTERISTICS OF ULTRAFILTRATED WHITE CHEESE PRODUCED BY PANEER BAD (WITHANIA COAGULANS) PROTEASE AND FUNGAL RENNET. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(1):253-262. Available from: https://sid.ir/paper/121316/en

IEEE: Copy

M. BEIGOMI, M. GHODS ROHANI, M.A. MOHAMMADIFAR, M. HASHEMI, M. VALIZADEH, and K. GHANATI, “COMPARISON OF TEXTURAL AND SENSORY CHARACTERISTICS OF ULTRAFILTRATED WHITE CHEESE PRODUCED BY PANEER BAD (WITHANIA COAGULANS) PROTEASE AND FUNGAL RENNET,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 1, pp. 253–262, 2013, [Online]. Available: https://sid.ir/paper/121316/en

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