Abstract
The effects of protein extract of albizia (Abizia lebbeck) and sunflower (Helianthus annuus ) seeds on milk-clotting activity, lipolysis, proteolysis, textural characteristics and flavour development in Domiati cheese over 60 days pickled during 60 days were studied. Changes in the chemical composition of experimental Domiati cheese samples seemed to be not affected by plant based coagulant (albizia and sunflower seeds). On the other hand, cheese was within legal requirements for Domiati cheese in Egypt. Lipolysis and proteolysis of pickled cheese were higher when coagulated with protein extract of albizia and sunflower seeds, compare with control0, while hardness, adhesiveness, gumminess and chewiness were lower in cheese made using plant based coagulant than control. A significant variation in cohesiveness and springiness were found among the plant based coagulant used in Domiati cheese making. The cheese made using protein extract of albizia (A.lebbeck) received high scores in flavour acceptability and texture, compared with that made by mixing protein extract of sunflower (H.annuus) and control.
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