EFFECT OF GARLIC WATER EXTRACT ON THE CHYMOSIN ACTIVITY AND INCREASING SOFT CHEESE VALIDITY

	EFFECT OF GARLIC WATER EXTRACT ON THE CHYMOSIN ACTIVITY AND INCREASING SOFT CHEESE VALIDITY
Euphrates Journal of Agriculture Science
Article 1, Volume 5, Issue 1, 2013, Pages 128-133
Abstract
Abstract : This study was conducted to determine the effect of garlic juice on the activity of chymosin by the addition of various concentrations from garlic juice that prepared in laboratory with pasteurized whole milk(%Total acidity 0.16%, pH 6.6) samples that prepared for soft cheese processing which divided into five treatments : control treatment (T1 ) and the treatments (T2,T3,T4 ,T5) which involved the addition of the concentrations ( 1ml,2ml,3ml and 4ml ) of garlic juice respectively. The tests that involved the coagulation time test . besides of organoleptic evaluation and product’s validity test of soft cheese .The results shown that there is a considerable effect of garlic juice on delaying or increasing coagulation time for the treatments (T2,T3,T4 ,T5 ) and this effect could increase by the increase of the added garlic juice concentration until stopping the coagulation thoroughly as compared with control treatment(T1 ) which had a coagulation time in the range of the known main time which is 20-30minute according to rennet strength .where the organoleptic evaluation results showed the clear difference in the evaluated properties between control treatment( T1) and other treatments that treated with garlic juice ( T2,T3,T4 ,T5) respectively which had a high degrees for appearance , texture .flavor and tastefor these treatments as compared with control treatment (T1) . Validity test results showed the product validity increase under cooled storage by the increase of the treatments(T2,T3,T4 ,T5 ) used juice as compared with treatment ( T1 ) validity in which spoilage signs was appeared after 12 days from processing under cooled storage conditions.

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