Advances in Environmental Biology Cheese

Advances in Environmental Biology, 8(13) August 2014, Pages: 235-238
AENSI Journals
Advances in Environmental Biology
ISSN-1995-0756
EISSN-1998-1066
Journal home page: http://www.aensiweb.com/AEB/
Effect of Different Concentrations of Rennet on Some Parameters of White Brine
Cheese
A.R. Shahab Lavasani
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
ARTICLE INFO
Article history:
Received 25 June 2014
Received in revised form
8 July 2014
Accepted 10 August 2014
Available online 30 August 2014
Keywords:
Fungal rennet, White brine cheese,
Physicochemical, Proteolysis, Yield
ABSTRACT
This work was conducted to study of influence of fungal rennet concentration on some
traits including physic-chemical (Dry matter, Fat, Salt, pH, acidity and protein)% and
proteolysis (WSN, NPN)% of white brine cheese. Effect of ripening period on both
physicochemical and proteolysis was not significant (P>0.05). Among some
physicochemical properties and proteolysis indices, dry matter%, protein% and pH
decreased but fat%, salt%, acidity%, WSN% and NPN% increased until the end of
ripening period. The results showed that cheeses made with 2% fungal rennet had
highest yield among all cheeses.
© 2014 AENSI Publisher All rights reserved.
To Cite This Article: A.R. Shahab Lavasani., Effect of Different Concentrations of Rennet on Some Parameters of White Brine Cheese.
Adv. Environ. Biol., 8(13), 235-238, 2014
INTRODUCTION
Cheese making is a process concentrating milk components, in particular fat and protein contents which are
determent factors of cheese yield [1]. Cheese yield is vital in an economic sense for cheese makers since small
differences in yield translate into big differences in profits [2]. Cheese yield is defined as the amount of cheese,
expressed in kilograms, obtained from 100 kg of milk [3]. It is a very important parameter: The higher the
recovered percentage of Solids, The greater is the amount of cheese obtained and therefore gains in economic
terms. It is, therefore, obvious how to elaborate a rapid method that allows for an estimate, before
transformation, of the find cheese yield on the basis of the composition of the raw material [1].
White brined cheese, like other types of ripened cheese, required maturation to develop the required
properties. Pickled cheeses are in great demand in warm climates and their preservation in brine is necessary.
The specific characteristics of brine cheese develop in the salted water or whey and the chemical, physical and
biochemical properties of this type of cheese are controlled and often restricted by the environmental conditions
[4]. The efficiency is a property of rennet and is called the strength of coagulation. This denotes the amount of
cm3 of fresh milk of a certain acidity that, at the temperature of 35ᵒC, will coagulate into a solid gel after the
addition of 1 cm3of liquid or 1 g of solid rennet during less than 60 min. An increase in the concentration of
rennet caused gradual growth of viscosity and density of coagulate and a decrease of the rate of the separation of
whey. For this reason, it is important to monitor and optimize the process of cheese production and thus obtain
products of a high value [5].
MATERIAL AND METHODS
Cheese making:
Ewe's milk from the Zandy breed was supplied from a farm in Varamin. Experimental cheese samples were
made in three replications at the Tehran Pegah dairy plant (Tehran, Iran). Lighvan cheese was produced using
raw milk. The raw milk was warmed to 36 °C, and coagulated with microbial rennet for 60 minutes. After
curdling, the curd was cut into cubes of approximately 1 cm3 and left to rest for 15 minutes. The slab curd was
placed on a mesh table and weighted for draining. After whey separation was completed, the curd was cut into
large cubes (approximately 10×10×7 cm3) and immersed in brine with 22% concentration for about seven hours
at room temperature. The cheese blocks were placed into a tin-plate container with brine salted to about a 12%
concentration. The container was sealed and stored for 90 days [6].
Corresponding Author: A.R. Shahab Lavasani, Department of Food Science and Technology, Varamin-Pishva Branch,
Islamic Azad University, Varamin, Iran.
E-mail: [email protected]
236
A.R. Shahab Lavasani, 2014
Advances in Environmental Biology, 8(13) August 2014, Pages: 235-238
Fig. 1: Protocol for the production of white brine cheese.
Chemical analysis:
Samples of cheese were analyzed for pH (Metrohm Model 632 pH-meter; Switzerland) and percentages of
titratable acidity, protein, dry matter, ash, total fat and salt after 7, 30, 60 and90 days of ripening (AOAC, 2000).
Nitrogen Fractionation:
Water-soluble N (WSN) and N soluble in 12% tri-chloroacetic acid (TCA-SN) were determined in aliquots
of water-soluble extract (WSE) prepared as described by authors(13), except that the cheese: water ratio was
1:5, a Sorvall Omni-mixer (Dupont Company, Newton, CT, USA.) was used for homogenization and the
supernatant obtained was filtered through Whatman No. 42 filter paper. The TCA-SN fraction was obtained by
mixing 10 ml of WSE with 10 ml of 24% (w/v) aqueous solution of TCA, holding the mixture at room
temperature for 1 hour and then filtering it through Whatman No. 42 filter paper [7].
Statistical analysis
The data were statistically analyzed using a completely randomized design (CRD) with three replications.
Data were subjected to analysis of variance using the SAS statistical software package (SAS, 1988). Mean
comparison was performed with LSD’s test at the P < 0.05 level of significance.
RESULT AND DISCUSSION
As shown in table1, Physicochemical properties of white brine cheese (pH, Acidity, Dry matter, Protein,
Salt, ash and Fat)mg/100 g of sample had not significant (P>0.05) differences among all treatments during
ripening period(90 days). Dry matter content (g/ 100g) of all treatments decreased during ripening period.
Highest content of dry matter was attributed to treatment which made from 2% fungal rennet at 90 days of
ripening. Decrease in dry matter was attributed to water – soluble proteins and peptides passing from the cheese
matrix to the brine; really, this decrease may be due mainly to the breaking of peptide bonds and the release of
new ionic groups [6]. Other researchers reported that the dry matter content of Urfa cheese decreased throughout
storage as a result of extended proteolysis [8].
The total fat content (g/100g) of the white brine cheese at the start of ripening was 17.52 g/100g; this
decreased to 15.62 g/100g during ripening. Changes in fat content could be due to a decrease in dry matter [6].
In this matter, lipolytic activity of microflora on fat results in leakage of some fat from the curd into brining
whey [9]. Salt content (g/100g) of the white brine cheese at the start of ripening was 2.78 g/100g; this increased
to 5.03(g/100g) by the end of ripening. Salt is driven into cheese by the concentration gradient between the
cheese blocks and brine; this gradient is much larger at the beginning of ripening [4].
Acid production at the appropriate rate and time is the key step in the manufacture of a good quality cheese.
Regardless of the concentration of fungal rennet and pH of renneting, the pH of the curd was decreasing during
ripening period. The pH content of the white brine cheese at the start of ripening was 5.27. This decreased to
5.01 until the end of ripening time. This shows that with increasing in concentration of fungal rennet, the pH of
curd cheese had a small decrease. The most important factor which influences the pH curd is the pH of milk.
Nevertheless, the rate of decreasing of pH was higher in cheese made from3% fungal rennet. Parallel to loss of
pH of all treatments, acidity of all samples increased during ripening, acidity content (g/100g) of the white brine
cheese at the start of ripening was0.68(g/100g); this increased to 0.85(g/100g) during ripening, the increase in
acidity mainly due to completion of lactose fermentation and the liberation of amino and free fatty acids [4].
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Advances in Environmental Biology, 8(13) August 2014, Pages: 235-238
The slow solubilization of colloidal calcium phosphate during ripening, which causes a slow increase in pH
[10]. Water Soluble Nitrogen (WSN) content (g/100g) of the white brine cheese at the start of ripening was
0.62(g/100g); this increased to 0.88 (g/100g) during ripening period and also Non-protein Nitrogen (NPN)
content (g/100g) of the white brine cheese at the start of ripening was 0.13(g/100g); this increased to
0.30(g/100g) at the end of ripening period. Increase in WSN and NPN of treatment which had 2 and 3% of
fungal rennet were higher than treatment with 1%fungal rennet.
Of course, there were small differences between samples at the same ripening period. Different levels of
rennet had not significantly (P>0.05) affected cheese proteolysis in white brine cheese and no regular changes
were noted among the cheeses as dependent of rennet concentrations in terms of WSN or NPN contents. A
similar trend was found by Kubis et al., [11], who reported that, the pH 4.6. Soluble nitrogen contents of
Cheddar-type goat’s milk cheeses increased during ripening, and its level was generally proportional to rennet
levels. The protein (g/100g) decreased from 14.42 to 13.88(g/100g) during ripening of white brine cheese
because of proteolysis, the amount of protein decreases during ripening, releasing amino acids that are
transformed into volatile compounds. The differences in protein content of the cheeses during ripening are
attributed to hydrolysis of proteins to WSN compounds and to the diffusion of these products into brine. Also,
the high degree of hydrolysis contributes to the protein decrease, as the migration of such compounds of cheese
into brine is determined by factors such as size and hydrophobicity of the water-soluble nitrogenous compounds
[6].
NPN is known to be an indication of the amount of small peptides and amino acids present in cheese, and
its level is considered to serve as an index of ripening depth and extending the ripening time leads to an increase
in protein degradation and production of NPN in cheese [6].
Table1: Physicochemical parameters and proteolysis indices of white brine cheese with different concentration of rennet.
Days of
Concentration of
Physicochemical parameters (g/100g)
Proteolysis indices
ripening
rennet(%)
(g/100g)
Dry
pH
Acidity
Protein
Total fat
Salt
WSN
NPN
matter
7
1
43.9
5.28
0.69
14.44
17.6
2.77
0.62
0.13
2
43.5
5.26
0.68
14.42
17.52
2.78
0.61
0.13
3
43.4
5.28
0.68
14.4
17.45
2.81
0.63
0.12
30
1
43.5
6.25
0.73
14.43
17.58
3.59
0.69
0.19
2
42.76
5.12
0.75
14.26
17.44
3.69
0.72
0.19
3
43.1
5.22
0.79
14.28
17.32
3.64
0.72
0.2
60
1
43.15
5.19
0.78
14.43
17.55
4.82
0.76
0.25
2
41.6
5.08
0.79
14.1
17.31
4.76
0.79
0.27
3
42.5
5.13
0.84
14.03
16.5
4.86
0.81
0.26
90
1
36.13
5.04
0.82
13.66
14.83
4.96
0.86
0.29
2
40.32
5.01
0.85
13.96
15.94
4.99
0.91
0.31
3
40.12
5.00
0.9
13.92
16.1
5.06
0.89
0.31
‫٭‬
Means in each row without a superscript did not differ significantly (P>0.05).
From the statistical analysis of yield of cheeses made with different concentrations of fungal rennet, It is
obvious that with increase in rennet concentration up to 2%, cheese yield increases significantly (P<0.05) during
the early days of cheese manufacture (Figure, 2). The changes in yield can be attributed to changes in moisture
content also fat %, protein % and salt% have an important role in cheese yield. Similar result was reported by
Guven et al., [12] who studied influence of rennet concentration on ripening characteristics of Halloumi cheese.
Fig. 2: Cheese yield with different concentration of fungal rennet.
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A.R. Shahab Lavasani, 2014
Advances in Environmental Biology, 8(13) August 2014, Pages: 235-238
Conclusion:
Coagulation level did not affected significantly (P>0.05). The gross composition of white brine cheese;
thus, the cheese obtained with 2% rennet level showed a lower moisture content than the others. No significant
(P>0.05) differences were determined between the cheese manufactured with different levels of rennet in terms
of soluble nitrogen fractions and non-protein nitrogen. It was concluded that when rennet concentration
increased up to 2% of milk used in cheese-making, yield cheese also increased and improved the grosscomposition of white brine cheese.
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