Using of safflower ( Cartamus  tinctorius ) Seeds extract for white soft Cheese manufacturing

	Using of safflower ( Cartamus tinctorius ) Seeds extract for white soft Cheese manufacturing
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 39-44
Abstract
Safflower seeds extract were searched as appropriate substitute in cheese making as an alternative to commercial rennet to manufacture white soft cheese . The chemical cheese analysis includes pH and the percentage content of moisture , Fat , Protein , acidity , ash . and Yield of cheese . Use of rennet to manufacture soft cheese was served as a control . Results and statistical analysis indicated that there was no significant differences in moisture , Fat , pH and titrable acidity .The type of coagulant had significant effect on percentage of protein ,ash and Yield which reached 13.75 % , 3.66% and 12.73 % respectively for cheese made by safflower seeds extract and 11.3 % ,4.11% ,13.8 % for cheese produced conventionally. Sensory evaluation showed that cheese produced by safflower seeds was excellent with desirable flavor and high quality , without bitterness or undesirable flavor after production immediately and after storage period for 14 days .No significant differences was observed in sensory characteristics between the two type of cheeses ,thus the enzymatic extract from safflower seeds was convincing and suitable to manufacture soft cheese from cow’s milk .
Keywords
safflower; Extract; Cheese

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