Changes in physico chemical characteristics, proteolysis and organoleptic properties of Edam cheese made with added aqueous extract of cardoon (cynara cardunculus)‎ and ginger (zingiber officinale)‎ during ripening

الملخص EN

Plant crude aqueous extracts of coagulants obtained from cardoon flowers (Cynara cardunculus) or ginger rhizomes (Zingiber officinale) were used in Edam cheese making, compared to calf rennet (CR) as control cheese.

Effect of replacing calf rennet with crude aqueous extract of cardoon flowers and ginger rhizomes at level of ٢٥, ٥٠, ٧٥ and ١٠٠% on yield, chemical composition, proteolysis and organoleptic properties of Edam cheese was evaluated during ripening up to ٩٠ days.

Replacing calf rennet with cardoon flowers or ginger rhizomes aqueous extracts, significantly decreased cheese yield and increased weight loss per cent compared with control.

This was associated with the increase in the replacing level.

Cheese made with ginger rhizomes aqueous extract showed higher weight loss than that made with cardoon flowers aqueous extract.

Cheese made with cardoon flowers or ginger rhizomes aqueous extracts showed lower levels in moisture content and total nitrogen on dry matter.

However, fat on dry matter and titratable acidity (as % lactic acid) significantly increased in Edam cheese made with ginger rhizomes aqueous extract than that made with cardoon flowers aqueous extracts compared to control.

Casein breakdown and the formation of volatile fatty acids (VFA) were more pronounced in cheese made with high replacing rate of calf rennet with ginger rhizomes aqueous extract than cardoon flowers aqueous extract compared to control.

When replacing rate was more than ٥٠% of ginger rhizomes and ٧٥% of cardoon flowers aqueous extracts with calf rennet, the resultant cheeses were characterized with pasty texture and slightly flavour defects (especially bitterness) compared to control.

The results indicated that, replacing rate of calf rennet with crude aqueous extract of cardoon flowers at level ٧٥% or ginger rhizomes at rate ٥٠% are suitable for the production of Edam cheese with an acceptable quality during ripening.