Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
American Journal of Agricultural and Biological Sciences
Year: 2009  |  Volume: 4  |  Issue: 3  |  Page No.: 173 - 178

Effect of Proteases on Meltability and Stretchability of Nabulsi Cheese

Khaled Abu-Alruz, Ayman Suliman Mazahreh, Jihad M. Quasem, Ramadan K. Hejazin and Jafar M. El-Qudah    

Abstract: Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation method were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gave superiority in the application in kunafa, pizza and pastries. Results: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage.

View Fulltext    |   Related Articles   |   Back
   
 
 
 
  Related Articles

No Article Found
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility