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Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese

Nasiri E, Hesari J, Shekarforoush SS, Azadmard Damirchi S, Gensberger-Reigl S, Pischetsrieder M (2020)

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Publication Type: Journal article

Publication year: 2020

Journal

Book Volume: 246

Pages Range: 139-148

Journal Issue: 1

DOI: 10.1007/s00217-019-03403-z

Abstract

The aim of this work was to evaluate the partially purified protease of sour orange flower extract (OFR) by determining the protein profile and milk-clotting activity as well as chemical and sensory characteristics of cheese throughout 45 days of ripening. Three rennets were used to produce cheeses, (1) the sour orange flower rennet at a level of 0.2 g/L milk (OFR), (2) standard calf rennet at a level of 0.02 g/L milk (CR), and (3) OFR (0.1 g/L)/CR (0.01 g/L). OFR cheese acidity was higher compared to that of the calf rennet (CR) and OFR/CR (50:50) samples. Significantly (p < 0.05) higher proteolytic activity was observed in OFR cheese through measuring the soluble nitrogen (SN), non-protein nitrogen (NPN), and total free amino acids (FAA) content. Protein profiles of cheeses determined with SDS-PAGE also confirmed higher levels of casein hydrolysis in OFR cheese. Reversed-phase high-performance liquid chromatography revealed the noticeable qualitative and quantitative differences between peptide profiles of all treatments. Higher casein degradation and production of peptide plus amino acids in OFR and OFR/CR cheeses suggested faster and more intensive ripening. The flavor and texture acceptance scores were reduced on the last day of storage in OFR cheese, while OFR/CR cheese received the highest score for flavor. In conclusion, the blend of OFR/CR may be regarded as an alternative for calf rennet in white brined cheese production which accelerates ripening process and causes development of a unique flavor in the final product.

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How to cite

APA:

Nasiri, E., Hesari, J., Shekarforoush, S.S., Azadmard Damirchi, S., Gensberger-Reigl, S., & Pischetsrieder, M. (2020). Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese. European Food Research and Technology, 246(1), 139-148. https://doi.org/10.1007/s00217-019-03403-z

MLA:

Nasiri, Elham, et al. "Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese." European Food Research and Technology 246.1 (2020): 139-148.

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