EFFECT OF ACTINIDIN AND CHYMOSIN ON BIOPHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESE DURING MATURATION

Abstract

Cheese is a biochemically dynamic dairy product that undergoes significant changes during ripening. The primary objective of the present research was to study the effect of actinidin and chymosin on biophysicochemical and sensorial characteristics of cheese during ripening. The optimum temperature and pH of milk in the cheesemaking for maximum milk clotting activity (MCA) were determined by response surface methodology. Two batches of cheeses were prepared using actinidin and chymosin and were ripened at 8-10ºC and relative humidity of 80 85% to study the different ripening characteristics for 60 days with the interval of 15 days. From RSM analysis the optimal condition for MCA in cheesemaking were 55ºC and pH 6.25 of milk. The chemical composition such as protein, fat, salt and ash increased during the ripening days except that for moisture and pH which showed decreasing trend. Changes in nitrogenous fractions showed that proteolysis increased in both cheeses as ripening proceed with the value significantly (P˂0.05) higher for actinidin cheese. The free amino acid of actinidin cheese was significantly (P˂0.05) higher than that of chymosin cheese after 15 days. The free fatty acid of actinidin cheese was significantly (P˂0.05) lower throughout the ripening period. The total viable count and Lactobacillus counts were significantly (P˂0.05) higher in actinidin cheese. The sensory analysis of both cheeses revealed significant (P˂0.05) difference in appearance, flavor, odor, aftertaste and overall acceptance after 30 days whereas texture showed significant (P˂0.05) difference from initial day of ripening. Actinidin cheese developed a bitter flavor and aftertaste after 30 days. Hence, actinidin cheese should be consumed within 30 days.