Volume 19, Issue 125 (2022)
FSCT 2022, 19(125): 35-46 |
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Karimpour M, Javadi A, Zomorodi S, Anarjan N. Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese. FSCT 2022; 19 (125) :35-46
URL: http://fsct.modares.ac.ir/article-7-59394-en.html
URL: http://fsct.modares.ac.ir/article-7-59394-en.html
1- Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2- Department of Food Hygiene, Faculty of Veterinary, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3- Department of Engineering Research, West Azerbaijan Agricultural, Education and Natural Resources Research Center, AREEO, Urmia, Iran ,shahinzomorodi@gmail.com
2- Department of Food Hygiene, Faculty of Veterinary, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3- Department of Engineering Research, West Azerbaijan Agricultural, Education and Natural Resources Research Center, AREEO, Urmia, Iran ,
Abstract: (1718 Views)
Increased consumption of cheese combined with a shortage of rennet has led to a global interest for natural milk coagulants from some other sources different from animal sources such as plant and microbial sources. In this study, the effect of ginger extract in comparison to calf rennet on physicochemical, textural profiles, rheological and sensory properties of whey-less cheese was examined. The results showed that the proteolytic activity and milk-clotting activity of ginger extract used in this study were 134.26 units and 326.55 units/mg respectively, and the milk-clotting activity/ proteolytic activity ratio was about 2.43. This can be desirable for cheese processing. This can be desirable for cheese processing. Also, dry matter and protein content of cheese produced by ginger extract were significantly lower and the fat in dry matter was higher than samples made using rennet (p <0.05). But the coagulant type had no significant effect on the acidity, pH and salt content of the samples (P> 0.05). Hardness, springiness, gumminess, chewiness, storage modulus, loss modulus and complex viscosity of cheese samples prepared by ginger extract were significantly lower than cheese prepared by rennet (p <0.05). The overall acceptability score of cheeses produced by ginger extract was not significantly different from the samples of cheeses prepared with calf rennet. The flavor and texture score of samples prepared by ginger extract was significantly higher than cheese prepared by calf rennet. According to the results obtained of this study, ginger extract can be used as a coagulant in the preparation of whey-less cheese.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2022/02/7 | Accepted: 2022/04/10 | Published: 2022/07/1
Received: 2022/02/7 | Accepted: 2022/04/10 | Published: 2022/07/1
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