Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Eilaf Suliman Khalil,Amaal Mohammed Alhelli,Anis Shobirin Meor Hussin,Nameer Khairulla Mohammed

doi:10.1186/s13568-021-01205-9

Eilaf Suliman Khalil, Amaal Mohammed Alhelli + Show 2 more

Open Access

https://doi.org/10.1186/s13568-021-01205-9

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Abstract

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

Highlights

Cheese is one of the fermented milk-based foods indicated by its various texture, aroma and flavor
We examined the effects of three independent variables, i.e., purification factor of protease (3.12–6.46, X1), protease concentration [0.01–0.04% (w/w), X2] and maturation time (0–3, X3) and their influence was detected on the pH (Y1), fat (Y2), moisture (Y3), acid degree value (Y4), soluble nitrogen (Y5), fat (Y6) and overall acceptability (Y7) for the ripened cheeses by the, P. candidum PCA 1/TT031 protease
PH (Y1) According on the findings presented in Table 2, it can be observe that the response of the pH (Y1) was significantly (P ≤ 0.05) influenced because of the basic effects of PF of protease (X1), Protease concentration (X2), maturation time (X3) and the quadratic effect of the protease purification factor (X12), protease concentration (X22) and ripening time (X32), with the interaction of the protease purification factor and its concentration (X1X2), the protease concentration, and the ripening time of Cheddar

Summary

Introduction

Cheese is one of the fermented milk-based foods indicated by its various texture, aroma and flavor. Maturing is the greatest essential industrial stage in cheese production, establishing a cascade of biochemical results, resulted by a varied array of microbial flora that allow the observed sensory characteristics. These sensory attributes are assessed by diverse instrumental, descriptive and computational approaches (Khattab et al 2019). In terms of overall consumption and volume, Cheddar is the largest variety of cheese in the world (Batool et al 2018). Cheddar is widespread all over the world due to its distinctive flavor characteristics that are produced during the ripening. Ripening is a process in which numerous biochemical transformations take place that switch chalky curd to a flavorful cheese (Khan et al 2019)

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