Abstract

COMPARISON OF CHEESE CHEMICAL ANALYSIS BY USING DIFFERENT TYPES OF COAGULATION

*Altayeb Ibrahim Ali, Ahmed Khalil Ahmed and Daffa Alla Ahmed Ali

Abstract

For whole lactation period and all treatments, the average protein % was found as 14.42± 0.44, 11.96± 0.46 and 13.44± 0.74 when using renin, Osher (50%) and Jibeen (50%) enzymes respectively, 14.26± 0.36, 12.14± 0.35 and 13.61± 0,60 for renin, Osher (75%) and Jibeen (75%) enzymes respectively and 14.36± 0.39, 12.02± 0.26 and 13.55±± 0.42 for renin, Osher (100%) and Jibeen (100%) enzymes respectively. The average fat % obtained was 20.06± 0.84, 15.99± 0.75, and 16.95± 0.80, for renin, Osher (50%) and Jibeen (50%) enzymes respectively/. An average fat % of 19.97± 0.80, 16.00± 0.59 and 18.35± 0.44 obtained for renin, Osher (75%) and Jibeen (75%) enzymes respectively. Also a content of 20.39±0.57, 15.91± 0.40 and 18.54± 0.31% for renin, Osher (100%) and Jibeen (100%) enzymes respectively. The ash % when using renin, Osher (50%) and Jibeen (50%) enzymes obtained, was 4.27± 0.37, 3.27± 0.31, and 3.47± 0.26 respectively. Using renin, Osher (75%) and Jibeen (75%) enzymes, the ash % 4.07± 0.28, 3.04± 0.21, and 3.47± 0.26 respectively, and 4.12± 0.24, 3.04± 0.52 and 3.25± 0.16 for renin, Osher (100%) and Jibeen (100%) enzyme respectively. Also a significant variation (p<0.05) was detected betweenthe means of the milk components (protein, fat, ash %) for the different stages, whole lactation period and all treatments. The milk components showed low percentages, when plant enzymes were used compared to renin enzyme, Jibeen enzymes gave higher average % rather than Osher enzyme. In general, coagulating the milk with plant enzymes resulted in a decrease in the total solids % of the soft cheese in association with the type of coagulant used, variations in the contents of the milk components in addition to the method of coagulation used.

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