استخلاص انزيم الببسين الجملي و استخدامه في صناعة الجبن الأبيض الطري العراقي

Abstract EN

Camel pepsin was extracted from real stomach of camel.

The enzyme was used to manufacture Iraqi soft cheese.

Calf was used as control .Chemical composition of cheese and whey was estimated.

Photolysis of cheese was studied and evaluated organoleptically after 1,7,14 days of storage at 6-7 C.

No significant differences in percentages of moisture ,fat ,protein and cheese yield between cheese samples manufactured by camel pepsin and calf rennet .There were significant differences in fat percentage of cheese whey by two enzymes , while there were no significant differences in protein and NPN/total N percentages .

Soluble/ Total N and NPN/N were increased during storage period, while increase in cheese manufactured by calf rennet was greater from cheese manufactured by camel pepsin.

Electrophoresis showed that two enzymes had similar effect on casein .No significant differences in organoleptic evaluation between cheese samples manufactured by the two enzymes.