Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Abstract

The worldwide increase in cheese consumption combined with a scarcity of rennet as well as ethical concerns have resulted in a global interest for natural milk coagulants from plant sources. In this study, the influence of ginger protease in comparison to calf rennet on the physicochemical, microbiological, and sensory characteristics of Peshawari cheese manufactured from cow's milk was examined. For most of the physicochemical parameters (fat, protein, lactose, acidity, pH), and the main groups of microorganisms (total viable, enterobacteria, Lactobacilli, and molds and yeasts) investigated, no significant (P>0.05) differences were observed between the two cheeses made by using different coagulants. However, significantly lower (P<0.05) levels of moisture and higher levels of soluble nitrogen were observed in the cheese produced by ginger protease compared to that made using calf rennet. The main sensory attributes (appearance, body texture, and flavor) were significantly enhanced (P<0.05) in Peshawari cheese prepared with ginger protease. Importantly, no bitterness was noted by the sensory panel in the Peshawari cheese made with ginger protease. The results reveal that the ginger protease may have potential application for the manufacture of Peshawari cheese. 摘要-生姜蛋白酶作为凝乳剂促进 Peshawari 干酪蛋白质水解和改善感官质量世界范围内奶酪消费量不断增加，而传统凝乳剂小牛皱胃酶供应相对不足以及出于宗教方面 的考虑，使得一些植物来源的凝乳酶研究引起了广泛兴趣。本文以牛奶为原料，比较了生姜 蛋白酶和小牛皱胃酶作为凝乳剂制备的 Peshawari 奶酪在物化特性、微生物特性以及感官特 性方面的差异。结果表明，用两种凝乳酶制备的奶酪，其大部分的物化特性指标(脂肪、蛋 白质、乳糖、酸度、pH)以及主要的微生物指标(活菌总数、肠道菌、乳酸菌、真菌和酵 母)均无明显差异(P > 0.05)。但以生姜蛋白酶为凝乳剂制备的奶酪其含水量明显低于用 小牛皱胃酶生产的奶酪(P < 0.05)，相反可溶性氮(SN)的含量前者却明显高于后者(P < 0.05) 。此外，结果还显示用生姜蛋白酶为凝乳剂制备 Peshawari 奶酪可以明显改善主要的 感官特性(外观、质构、风味)(P < 0.05)，更重要的是，以这种方式生产的 Peshawari 奶 酪没有苦味。这一研究表明生姜蛋白酶作为植物来源的凝乳剂在 Peshawari 奶酪生产中具有 潜在应用价值。

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

“…Unlike the Onopordosine cheese, ginger cheese is endowed with a creamy texture, but no defect flavour or bitterness occurred during storage. [81] Texture results are similar to those of the "Murcia al Vino" cheese prepared with a plant coagulant. This is softer, less grainy, and creamier than the same cheese made by calf rennet.…”

Sifat Fisik dan Akseptabilitas Keju yang Ditambahkan CaCl2 Menggunakan Ekstrak Jahe Merah

“…Rimpang jahe memiliki aktivitas enzim zingibain yang cukup tinggi terhadap protein yaitu sebesar 9,44 U/mg sehingga dapat digunakan sebagai substitusi rennet (Huang et al, 2011). Enzim zingibain memiliki potensi sebagai agen koagulasi susu karena enzim tersebut mampu menghidrolisis κ-kasein yang terisolasi, dengan spesifisitas yang tinggi (Hashim et al, 2011). Penggunaan jahe sebagai agen koagulasi susu telah banyak diteliti dan berpotensi sebagai agen koagulasi alternatif, namun rasa yang pedas dalam jahe serta wangi khas jahe yang menyengat akan mengurangi nilai akseptabilitas terhadap fresh cheese yang dihasilkan sehingga konsentrasi penggunaan enzim zingibain disarankan dalam kadar yang rendah.…”

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

“…Only a few plant proteases can induce suitable milk gelation [ 7 ]. For example, proteases from date [ 8 ], papaya [ 9 ], ginger [ 10 ], grape [ 11 ], sunflower seed [ 12 ], orange blossom [ 13 ], ficus [ 14 ], fennel [ 15 ], and Cynara cardunculus flowers [ 16 ] have shown caseinolytic and milk-clotting activity. As far as our knowledge is concerned, only the cardosin protease extracted from Cynara cardunculus flowers is used for industrial-scale cheese production [ 7 ].…”