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USING NATTOKINASE IN CHEDDAR RIPENING | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 10, Issue 1, 2018, Pages 141-149 | ||
| Authors | ||
| Ahmed S. Obaid; Aswan Hamdullah Al-Bayyar; Riyadh Essam M. Sabry | ||
| 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. | ||
| Keywords | ||
| Nattokinase; Proteolytic enzymes; cheddar cheese ripening | ||
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