Ứng dụng chế phẩm bromelain thu nhận từ phụ phẩm dứa vào quá trình đông tụ sữa tạo phô mai probiotic hương lá dứa

Abstract

This study is aimed to use bromelain enzyme obtained from pineapple waste in milk clotting process to produce pandanus probiotic cheese. The results showed that suitable bromelain’s concentration to clot milk is 0.025 g/mL at 70oC, 30 minutes; calcium chloride concentration is 0.25 g/L, padanus extract is 3 mL/35g clotting milk. Adding Lactobacillus casei with density of 109 CFU/mL, 0.5% (v/v) were observed to be effective in maintaining probiotic concentration after 14 day storage. The yield of clotting process is 16.2%. The moisture, protein and lipid content of Pandanus probiotic cheese is 56.2% (w/w); 6.2% (w/w) and 25.2% (w/w), respectively. The probiotic cheese with proper fat content and novel flavour may contribute to the diversity of cheese market.