Acceleration RAS Cheese Ripening Using Extracts of Some Plants

Kholif, Adel MM; Shalabi, Ola M; Basiony, Monira M; El-Metwally, Mohamed M

doi:10.21608/ejvs.2025.325761.2406

Acceleration RAS Cheese Ripening Using Extracts of Some Plants

Articles in Press

Document Type : Original Article

Authors

¹ 33 Elbohose street- Doki- Egypt 33 Elbohose street- Doki- Egypt

² Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura

³ Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Egypt

10.21608/ejvs.2025.325761.2406

Abstract

Protease enzyme from the fruit of Solanum nigrum and Pineapple plant, which both has the capacity of proteolysis to acceleration ripening of Ras cheese ripening was obtained by fractional precipitation by ammonium sulfate (AS) of the most active fraction at concentration on 60 and 70 % respectively, followed by using sequential chromatographic column of technique by sephadex G 100 to the most active fraction, results indicated to rate purification (RP) was 7.28 and 4.80 folds with 17.35 and 19.76 % recovery to protease enzyme from S. nigrum and Pineapple, respectively. The optimum temperature of the enzymes was found to be 50 and 60 °C and the enzyme activity (EA) was stable at 20 to 80 °C. The enzymes showed the optimum pH of 7 and 8, and quite stable in broad pH range of 6.0 to 9. The effect of calcium chloride at a concentration of 10 and 20 mM gave the highest relative activity of the purified proteases about 121.54 and 133.21 as a relative activity. Sodium chloride at a concentration of 3 and 2 % gave the highest relative activity of the purified proteases. Ras cheese was manufactured by adding the above enzymes with different concentrations, and it was found that the Ras cheese treated with plant enzymes developed higher soluble protein and Added plant proteases contributed to the breakdown of casein and total nitrogen (TN), soluble nitrogen (SN) and total volatile fatty acids (TVFA) were high in cheeses treated with protease, and displayed better flavor and greater acceptability than control cheeses. Increased rate of proteolysis in enzymes-treated cheese had a direct relation to accelerated ripening Ras cheese.

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