Abstract
Rennet substitute was applied for preparation of white cheese with Jiben (Solanum dubium seeds extract). Time effect 0, 15, 30, 45, 60, 75, 90, 120 and 150 days was studied at 30°C on the prepared cheese, kept at room temperature as well as in the refrigerator at 5±1°C. Cheese analysis includes pH and the percentage content of moisture, salt, fat and protein. Use of Rennet to manufacture white cheese was served as a control. Results and statistical analysis indicated that, cheese prepared using Jiben Extract has high quality with a very small variations as well as it has a long storage time. Thus, Solanum dubium is a suitable extract for preparation of white cheeses with a long storage time in the refrigerator 5°C as well as at room temperature 30°C.
Highlights
The contributions of cheese as source of proteins, calories, minerals and some vitamins[1] are vital to the development of a good health
Extraction of 15g, Jiben seeds in 100 ml water containing 8 g NaCl were added to the milk at the rate of 2 ml kg−1 (Rennet was used as a control)
The measurement of pH is very important in many aspects of chemical analysis[18]
Summary
The contributions of cheese as source of proteins, calories, minerals and some vitamins[1] are vital to the development of a good health. This prompted us to use Jiben seed extract in the production of white pickled cheese.
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