The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant

Abstract

The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey‐less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey‐less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties.