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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
Other Title(s)
التغيرات فى الخواص الفيزيوكيماوية و التحلل البروتيني و الخواص الحسية في الجبن الايدام المصنع باستخدام المستخلص المائي لزهور الخرشوف (Cynara cardunculus) و ريزومات الزنجبيل (Zigiber officinale) خلال التسوية
Joint Authors
al-Zawahiri, Ahmad Abd al-Rahman
Abd al-Jalil, Ali Abd al-Rahman
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 44, Issue 5 (31 Oct. 2017), pp.1797-1809, 13 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2017-10-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract 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.
American Psychological Association (APA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zawahiri, Ahmad Abd al-Rahman. 2017. 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. Zagazig Journal for Agricultural Researches،Vol. 44, no. 5, pp.1797-1809.
https://search.emarefa.net/detail/BIM-851928
Modern Language Association (MLA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zawahiri, Ahmad Abd al-Rahman. 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. Zagazig Journal for Agricultural Researches Vol. 44, no. 5 (2017), pp.1797-1809.
https://search.emarefa.net/detail/BIM-851928
American Medical Association (AMA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zawahiri, Ahmad Abd al-Rahman. 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. Zagazig Journal for Agricultural Researches. 2017. Vol. 44, no. 5, pp.1797-1809.
https://search.emarefa.net/detail/BIM-851928
Data Type
Journal Articles
Language
English
Record ID
BIM-851928