Effect of addition of some enzymes on the acceleration of Ras cheese manufactured with addition of Goat’s milk

Abstract

T HE objective of the present study was to accelerate the ripening of the Egyptian hard cheese (Ras cheese) by addition of goat milk, lipase and protease enzyme.Ras cheese treatments were manufactured as follows, control (C) Ras cheese manufactured from 100% cow milk,T1: Ras cheese manufactured from 80% cow milk and 20% goat milk, T2: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.005% protease enzyme, T3: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.01% protease enzyme,T4: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase enzyme, T5: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.04% lipase enzyme. Chemical, sensory and texture profile analysis of the cheese during 90 days of ripening period were evaluated. There was a significant increase in most chemical analysis and a significant decrease in moisture content between all treatments with ripening period progress. For sensory evaluation, total score values showed a significant increase between all treatments with ripening period progress, except for T5 (45 and 90 days) which showed anon significant decrease in total score values especially after 45 days from ripening period, when compared with T1 and T2 (fresh) and a significant decrease when compared with other treatments. The highest values were observed for total score values (T1 90 days), while the lowest values were observed for (T4 fresh) when compared with other treatments.