10.28936 USING NATTOKINASE IN CHEDDAR RIPENING

USING NATTOKINASE IN CHEDDAR RIPENING

Authors

  • Ahmed S. Obaid
  • Aswan Hamdullah Al-Bayyar
  • Riyadh Essam M. Sabry3

Keywords:

Nattokinase, Proteolytic enzymes, cheddar cheese ripening.

Abstract

The crude enzyme Nattokinase produced by Bacillus subtilis was used in ripening cheddar cheese by adding three concentration of enzyme 80, 160 and 320mg/Kg beside the control treatment without enzyme, the product was checked for three months to determine humidity, protein, fat, non-protein nitrogen, soluble nitrogen and pH, sensory evaluation was conducted, it was noticed that the variety in protein percentages and the soluble nitrogen percentage during second month of ripening for T2, T3 and T4 treatments were (11.2, 15.54 and 18.48) respectively, in comparison with control which was 7.6%, while in the third month it was (17.37, 20.67 and 22.26) respectively, in comparison with control which was only 10%, on the other hand, non-protein nitrogen (NPN) increased to (2.39, 3.35 and 5.37) respectively, in comparison with control which was 1.48, it is possible to achieve acceptable cheddar cheese after 2-3 months which means reducing ripening period.

Author Biographies

  • Ahmed S. Obaid

    1 Dep. of Food Sci., Coll. of Agri., Univ. of Baghdad, Baghdad, Iraq

  • Aswan Hamdullah Al-Bayyar

    2 Assis. Prof. Dr. Dep. of Food Sci., Coll. of Agri., Univ. of Baghdad, Baghdad, Iraq

  • Riyadh Essam M. Sabry3

    Assis. Prof. Dr. Dep. of Food Sci., Coll. of Agri., Univ. of Baghdad,Baghdad,Iraq

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Published

2018-02-26

Issue

Vol. 10 No. 1 (2018): IRAQI JOURNAL OF MARKET RESEARCH AND CONSUMER PROTECTION

Section

Articles

How to Cite

10.28936 USING NATTOKINASE IN CHEDDAR RIPENING: USING NATTOKINASE IN CHEDDAR RIPENING. (2018). Iraqi Journal of Market Research and Consumer Protection, 10(1), 141-149. https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/23