UTILIZATION OF CHICKEN PEPSIN AS RIPENING CHEESE ENZYME

Abstract

Domiatte cheese is considered as the most popular Egyptian cheese variety Needless to say that it needs at least 3 month of storage period to get the desired texture, taste, and flavour, The aim of the present investigation is to reduce Domiatte cheese repining period using different concentrations of chicken pepsin ( 0.1%, 0.2% and 0.3 %) as compared to the classical cheese coagulation and ripening enzyme (rennin), The thesis is classified to three main parts . The first: Extraction of chicken pepsin from chicken Gizzards and factors affecting this extraction. B- Extraction of rermin, usmg different types of acids, different

concentrations of HCI, different parts of abomasum, different concentration of NaCI and CaC)z using either dried, frezzed or fresh veils. Second: Study of kinetics of both extracted enzymes. Third: Application of chicl,en pepsin as cheese ripening enzyme Different concentration of chicken pepsin (0.1%, 0.2% and 0.3%) were added to domiatte cheese whey in order to reduce ripening period, was achieved, the economical impact was also studied using , the well known economical parameters, The obtained results can be summarized as follow.