Abstract

Research Article

Production and evaluation of enzyme-modified lighvan cheese using different levels of commercial enzymes

Mohammad B Habibi Najafi* and Mohammad Amin Miri

Published: 27 February, 2020 | Volume 3 - Issue 1 | Pages: 011-016

Enzyme-modified cheeses are concentrated cheese flavors produced enzymatically from dairy substrates in order to provide an intense source of cheese flavor with broad applications. Lighvan cheese is an Iranian traditional cheese with a pleasant taste and flavor generated after ripening. Therefore, the objective of the present study was to use commercial enzymes to produce enzyme-modified Lighvan cheese made from unripened and immature cheese. In this study, Neutrase (0.05%, 0.15%, and 0.2%) and Flavourzyme (0.05%, 0.1%, and 0.2%) were added to the base mixture. The resulting mixture was stored in an incubator for 24, 72, and 96 h to provide intense cheese flavor. Sensory evaluations of all samples in terms of bitterness, flavor, taste, and general acceptance were also carried out.

The results of the sensory evaluations revealed no significant difference between most of the samples in terms of bitterness, flavor, taste, and general acceptance with respect to the incubation duration and the type and level of the commercial enzymes (p ≤ 0.05). However, the effect of the different concentrations of Flavourzyme on the cheese texture was significant after 24, 72, and 96 h of incubation (p ≤ 0.05). In addition, the effects of the different concentrations of Neutrase on the cheese texture were significant after 96 h of incubation (p ≤ 0.05). Finally, the effect of different concentrations of Flavourzyme on the general acceptance of the samples was significant following 24, 72, and 96 h of incubation (p ≤ 0.05). In general, considering the flavor, taste, texture and general acceptance scores of the enzyme-modified Lighvan cheese samples, the best sample was the sample produced by using 0.1% Neutrase and 0.1% Flavourzyme mixture.

Read Full Article HTML DOI: 10.29328/journal.ijcmbt.1001009 Cite this Article Read Full Article PDF

Keywords:

Lighvan cheese; Enzyme-modified cheese; Commercial enzymes; Sensory properties

References

  1. Miri MA, Najafi MBH. The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses. Int J Dairy Technol. 2011; 64: 92-98.
  2. Fox PF. Cheese: chemistry, physics and microbiology. Chapman and Hall Publishing. 2004.
  3. Kilcawley KN, Wilkinson MG, Fox PF. A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese. Int Dairy J. 2000; 10: 181-190.
  4. Hoa NT, Houang TTX, Minh NP, Dao DT. Investigation of enzymatic optimization by Flavourzyme and Celluclast for soy protein hydrolysate powder. Int J Adv Pharm Biol Chem. 2014; 3: 550-562.
  5. Chen Z, Wang Y, Wei L, Wang J, Chen H. Anovel cross-linked enzyme aggregates (CLEAs) of papain and neutrase-production, partial characterization and application. Int J Biol Macromol. 2017; 95: 650-657. PubMed: https://www.ncbi.nlm.nih.gov/pubmed/27913224
  6. Miri MA. Enzyme Modified Cheese (EMC) in the formulation of cream cheese: study on sensory and texture properties. Ferdowsi university of Mashhad. 2010.
  7. Habibi Najafi MB, Lee BH. Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDP. Iran J Sci Technol Trans a Sci. 2007; 31: 263-270.
  8. Ali B, Khan KY, Majeed H, Xu L, Wu F, et al. Imitation of soymilk-cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties. J Food Sci Technol. 2017; 54: 1273-1285. PubMed: https://www.ncbi.nlm.nih.gov/pubmed/28416878
  9. Azarnia S, Lee BH, Yaylayan V, Kilcawley KN. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chem. 2010; 120: 174-178.
  10. Mousavi-Nasab M, Radi M, Afshari Jouybari H. Investigation of enzyme modified cheese production by two species of Aspergillus. Afr J Biotechnol. 2010; 9: 508-511.
  11. Ali B, Khan KY, Majeed H, Xu L, Bakry AM, et al. Production of ingredient type flavoured white enzyme modified cheese. J Food Sci Technol. 2019; 56: 1683-1695. PubMed: https://www.ncbi.nlm.nih.gov/pubmed/30996404
  12. Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A. The effect of ovine and bovine milk on the textural properties of lighvan cheese during ripening. Int J Dairy Technol. 2013; 66: 45-53.
  13. Park SY, Gibbs BF, Lee BH. Effects of crude enzyme of Lactobucillus casei LLG on water-soluble peptides of enzyme-modified cheese. Food Res Int. 1995; 28: 43-49.
  14. Ghazizadeh M, Raseghi A. Basic Sensory methods for food evalvation. National nutrition and food technology research institute. 1998.
  15. Haileselassie SS, Lee BH, Gibbs BF. Production of enzyme modified cheese and bioactive peptides by Lactobacillus and commercial enzymes. McGill University. 1999; 31-51.

Figures:

Figure 1

Figure 1

Figure 1

Figure 2

Figure 1

Figure 3

Figure 1

Figure 4

Figure 1

Figure 5

Similar Articles

Recently Viewed

Read More

Most Viewed

Read More