Volume 17, Issue 99 (2020)                   FSCT 2020, 17(99): 1-13 | Back to browse issues page


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Jooyandeh H, Ghasemi A, Hojjati M, Nasehi B. Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese. FSCT 2020; 17 (99) :1-13
URL: http://fsct.modares.ac.ir/article-7-37533-en.html
1- Faculty member of university , hosjooy@yahoo.com
2- MSc Graduated
3- Faculty member of university
Abstract:   (3963 Views)

Withania coagulans by two water and alcoholic extraction methods and the levels of 0.5, 1 and 1.5% of mentioned extracts contained plant proteinase were used in cheese making. The color parameters (brightness/L*, redness/a* and yellowness/b*), physicochemical properties (pH, moisture, fat, syneresis, total protein, soluble protein in water and in 12% TCA) and total acceptance of produced cheeses were compared with the control sample (prepared with commercial recombinant chymosin 0.5% WCE-cheese and its alcoholic form, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. However, commercial application of this extract in order to replacewith microbial rennet requires the risk assessment and to convince that the WCE is harmless for the human health.

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Article Type: Original Research | Subject: Food formulations
Received: 2019/10/20 | Accepted: 2020/02/22 | Published: 2020/04/29

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