Ras Cheese Making with Vegetable Coagulant - a Comparison with Calf Rennet

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1 Worl Journl of Diry & Foo Sienes 10 (1): 82-89, 2015 ISSN X IDOSI Pulitions, 2015 DOI: /iosi.wjfs Rs heese Mking with Vegetle ogulnt - omprison with lf Rennet mir M. El- Kholy Deprtment of Diry, Fulty of griulture, Suez nl University, Ismili 41522, Egypt strt: Rs heeses were mnufture using queous extrt of gloe rtihoke or rtihoke flowers (ynr solymus) proteinse s ogulnt were ompre to lf rennet. There were slight ifferenes etween hemil omposition of heese me using vegetle ogulnts or lf rennet. heeses mnufture with rtihoke extrt s ogulnt exhiite higher (p < 0.05) levels of wter solule nitrogen, wter solule nitrogen oeffiient, totl voltile ftty is n free mino i ontent thn heese me with lf rennet. The extent of rekown of s1- sein s mesure y (Ure- PGE), ws greter in heese me using rtihoke extrts s ogulnt thn in heese me using lf rennet. Wheres, sein were less suseptile to proteolysis thn s- sein. The most eptle heese were heese me with 1.2 g/ L stigms of rtihoke flower s ogulnt hrterize s len shrp iel flvour n firm smooth oy & texture followe y heese me with 1.4g/ L stigms of rtihoke flower s ogulnt fter 2 months of ripening. It oul e onlue tht rtihoke flower extrt (ynr solymus) is suitle sustitute for lf rennet for Rs heese mnufture n the ripening perio of heese n e reue to 1-2 months. So, this woul reue the osts of heese proution. Key wors: Rs heese rtihoke heese ripening ynr solymus Vegetle ogulnts INTRODUTION [8] etete high proteinse tivity in the stigm of rtihoke (ynr solymus). Purifie proteinses of. Milk- lotting enzymes re the primry gents in the solymus ontins three proteinses(ynrses, n mnufture of heeses [1]. lf rennet ws the first n ) with milk lotting tivity [1] n like hymosin hve is the most wiely use milk lotting enzyme. The speifi tivity for the Phe 105 Met 106 on of ovine worlwie inrese of heese proution n the reue - sein [8]. These finings inite tht plnt extrts supply of lf rennet hs le to serh for lterntives erive from rtihoke flowers show gret potentil for soures of milk ogulnts [2]. Inresing ttention hs use s ogulnts n oul e use in inustril heese een irete towr nturl rennet extrte from plnts mking [9]. LIorente et l.[9] onlue tht the flower [3]. Plnt proteinses re interesting euse they re extrt of. solymus L., esies eing le to ogulte nturl prouts when n esily extrte y queous milk, ws suitle for the mnufture of Gou-type infusion n ue to the ontinuous growth of the heese. The rtihoke ws use s foo n meiine vegetrin mrket [1]. lthough severl plnt proteinses y the nient Egyptins, Greeks n Romns [10]. Gloe re le to ogulte milk, most of the plnt rennet rtihoke (ynr solymus L.) is perennil plnt of the otine hs een foun to e inpproprite for heese omposite fmily. In Egypt gloe rtihoke is eoming proution ue its exessively proteolyti hrter whih one of the most importnt vegetle rops grown for lol uses itterness n wekness of the heese oy [4]. onsumption n export to Europen ountries [11]. n exeption is represente y the queous extrts of In Egypt, Rs heese is onsiere the most populr ynr runulus flowers, whih hve een use in type of hr heese, similr to Greek type "ephlotyre". the mnufture of severl tritionl Portuguese n The populrity of this type of heese is minly ue its Spnish heeses [5]. The extrts of the flowers of two unique tste n rom [12]. Rs heese me from ow's other ynr speies,. humilis n. solymus, hve milk or mixture of ow's n ufflo's milk. It is normlly een lime to e effetive s rennet [6,7]. Sirh et l. mrkete fter ripening perio of 4-6 months [13]. orresponing uthor: mir M. El- Kholy, Deprtment of Diry, Fulty of griulture, Suez nl University, Ismili 41522, Egypt. E-mil: elkholymir@gmil.om. 82

2 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 The im of this stuy is to exmine the influene of of milk (1.2g/ L milk). Fourth portion (T4) ws ogulte using vegetle ogulnt from ynr solymus, using 1.4 g of rue stylets n stigms of rtihoke ompre with lf rennet, on hnges in the hemil n flowers per liter of milk (1.4g/ L milk), while the fifth sensory hrteristis of Rs heese uring ripening. portion (T5) ws ogulte using 1.6 g of rue stylets n stigms of rtihoke flowers per liter of milk (1.6g/ L MTERILS ND METHODS milk). fter omplete ogultion (40-50 min), the ur ws ut vertilly n horizontlly into ues using Mterils: Fresh ow's milk (4.5 % ft) ws otine from 0.5 inh knives n the ur ws stirre n hete privte frm in Ismili Governorte. Tle slt (Nl ry grully to 45 in 15 min n hel t this temperture orse, El- Nsr o., lex.). lium hlorie (pure) ws until the whey iity rehe 0.14%. out 1/3 of whey otine from El- Nsr Phrmeutil hemils, liqui ws rine off n slt ws e (2%, w/v of milk), ur lf rennet 1N (Mif, Misr foo itives (25 : 50 ml / 100 re-stirre for 5 min. fter omplete whey ringe, the L milk). Freez rie lti ulture (FD- DVS phge ur ws then mole n presse for 24 h. The resultnt ontrol R- 700 ulture series) ontin strins of heese ws turne over every y n rue with ry Ltoous ltis susp. remoris n Ltoous slt for one week. Then heeses were wxe, store for ltis susp. ltis in the mount of 50 unit/1000l ws three months t 14 ± 2 with reltive humiity 80-85%. otine from HR Hnsens lortories, Denmrk. Gloe The whole experiment ws repete in uplite n eh rtihoke (ynr solumus, L.) were purshse from nlysis in uplite n verge results were tulte. lol mrket. rtihoke flowers (whih not hrveste from heese smples were tken for nlysis t 0, 1, 2 n 3 the plnt, the u will lossom into, lue violet flower, months of ripening. whih is not eile) were otine from frm in El- ehir region (Egypt). The stigms n styles of gloe Methos of nlysis rtihoke (the mss of ineile fuzzy prt, or hoke in ompositionl nlysis: Titrtle iity n moisture the enter of the u) n of rtihoke flowers (lue violet ontent were etermine oring to O [15]. Wter prt of the flower) were remove n left to ry (y ir) solule nitrogen (WSN), totl nitrogen (TN) y miro in the lortory y leving them in rk ry ple. Kjelhl metho n ft ontent y Gerer utyrometer The styles n stigm were store in this form prior to oring to Ling [16]. The ph vlue ws mesure y extrtion. The rue extrt ws prepre y grining the using (Jenwy igitl ph meter, Jenwy Limite, styles of rtihoke (ynr solymus, L.) in mortr n Engln). Totl voltile ftty is (TVF) were estimte pestle for 1 min, suspening in istille wter (60 ml) n y the iret istilltion metho oring to Kosikowski stirring for 10 min t room temperture n then filtering [17], results were expresse s ml N/ 10 NOH per 100 gm through fine piee of loth. ll hemils use were of heese. Free mino is (F) ontent were estimte the reognize nlytil gre. using mium-ninhyrin metho s esrie y Folkertsm n Fox [18]. Mnufture of Rs heese: Rs heese ws mnufture y onventionl metho esrie y heese Firmness: Firmness of Rs heese ws Hofi et l. [14]. ow's milk ws stnrize to 0.7 sein/ etermine oring to the metho esrie y ou ft rtio, het trete t 72 for 15s n rpily oole to El- Nour et l. [19] using rener Strutogrph moel 32, then ivie to five equl portions. lium hlorie D4100 (rener, OHG, Duishurg, Germny) with (0.02%, w/v) n strter ulture were e to eh spinle No: n fore 1000 mg. The heights of portion. ll portions were left until titrtle iity resultnt urve express the firmness. rehe 0.19%. First portion ws rennete with lf rennet (32 ml/ 100kg) n serve s ontrol (T1) n the other Gel Eletrophoresis (Ure Pge): Ure Pge ws four portions ogulte with ifferent mounts of performe y the metho of nrews [20]. The gels were vegetle ogulnt extrts of ynr solymus, using stine y the metho of lkesly n oezi [21]. heese the enzyme extrts prepre s ove s ogulnt. smples (0.1g) were issolve in 1 ml smples uffer n The seon portion (T2) ws ogulte using 2.4g of (11 µl) were pplie to the gel. Eletrophoresis in rue stylets n stigms of Gloe rtihoke per liter of polyrylmie (12.5% seprtion, 4.2% stking) gels milk (2.4g/ L milk), thir portion (T3) ws ogulte using ws performe in Doule - Sl Vertil ooling Gel 1.2 g of stylets n stigms of rtihoke flowers per liter System (JVD- 80) Shelton Sientifi Mfg., In. US. 83

3 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 Sensory Evlution: Orgnolepti properties of heese heese me with lf rennet n vegetle ogulnt, smples were evlute oring to the metho of most t were omprle throughout the ripening Ppps et l. [22]. heese were ssesse y mens of proess. These results re in greement with those seven pnelists of the stff memers of the Diry reporte y Glán et l. [26]. Deprtment, with mximum sore points (50 points) for flvour, oy n texture (40 points) n pperne Ripening Inies: The wter solule nitrogen is regre (10 points). s ripening inex for heese s it reflets the extent of proteolysis hen et l. [24]. The relese of WSN in heese Sttistil nlysis: ll t were nlyze y NOV is primrily result of sein rekown y proteolyti using the generl moels proeure of ostt [23] uner enzymes [24]. The wter solule nitrogen (WSN) ontent winows softwre version Differenes mong (Tle 2) ws mrkely (p < 0.05) ifferent mong ll mens were teste for signifine t (p < 0.05). The t heese tretments. heese me use 1.6 g/ L rtihoke presente in tles, re the men of 3 experiments. flower extrt (T5) ws foun to hve the highest (p < 0.05) levels of WSN, followe y heese me using 1.4g/ RESULTS ND DISUSSION L (T4), 1.2 g/ L (T3), finlly heese me using extrt of gloe rtihoke stylets n stigms 2.4 g/ L (T2), while Gross hemil omposition: Dt presente in Tle 1. heese me with lf rennet h the lowest levels of illustrte tht the omposition of the heese ogulte wter solule nitrogen. hen et l. [24] n Glán et l. with queous extrts of rtihoke (ynr solymus) s [26] reporte tht the muh higher levels of WSN foun ogulnt ws rther lose to the ontrol exept tht in heeses me with roon extrt (. runulus) (T4 n T5) h higher (p< 0.05)moisture ontent n this suggest n elevte proteolysis tivity of proteses in ws ssoite with eresing (p < 0.05) ft ontent. the vegetle ogulnts. Moreover, there were These results were in orne with those foun y signifint (p < 0.05) ifferenes in wter solule nitrogen hen et l. [24]. s Rs heese ripening prolonge oeffiient (WSN/ TN) mong ll tretments. It oul e moisture ontent of ll heese tretments erese notie tht the WSN n WSN/ TN inrese signifintly (p < 0.05). These results were in greement signifintly (p < 0.05) uring the ripening perio for ll with those reporte y Fhmy [25]. It is oserve from the Rs heese tretments (Tle 2). otine results tht the ft ontent, on ry sis, of ll In respet of totl voltile ftty is (TVF), the tretments inrese signifintly (p < 0.05) throughout otine t showe tht Rs heese me with the ripening perio. This inrese ws relte to the vegetle ogulnts (ynr solymus) ontine more hnges in their moisture ontent ue to the progressive voltile is (p < 0.05) ompre to ontrol heese t loss in moisture uring ripening. It oul e seen from eh perio of ripening (Tle 2). The totl voltile ftty Tle 1, tht totl nitrogen ontent (TN) ws inrese is were signifintly (p < 0.05) inrese throughout pronounely (p < 0.05) uring ripening perio. lso, heese ripening. there is mrke (p < 0.05) vrition etween T4 n T5 Fig. 1 showe hnges in the level of free mino n other heese tretments. s shown from Tle 1, is, s heese ripening progresse n the results there ws n inrese in the iity vlues of ll inite tht the onentrtion of free mino is tretments uring the ripening perio. This oul e ue inrese mrkely (p < 0.05) for ll heese tretments. to the proution of ii ompouns s result of These results were onsistent with the etermintion of fermenttion of resiul ltose n egrtion of WSN, whih inrese in ll heese throughout ripening intermeites omponents of protein n ft (Fhmy [25]. perio (Tle 2 & Fig. 1)Wheres, there were signifint It ws notie tht titrtle iity of Rs heese me (p < 0.05) ifferenes in the free mino is (F) using rtihoke flower extrt s ogulnt (T4 n T5) ontent of heese from ifferent tretments. The mount were signifintly higher (p < 0.05) thn ontrol (T1) n of totl free mino is in heese me with rtihoke other heese tretments (T2 n T3). n opposite tren extrts s ogulnt were greter (p < 0.05) s ompre were foun with ph vlues, the ph of ontrol Rs heese to ontrol heese. t the en of ripening (3 months), Rs ws higher (p < 0.05) mong ll heese tretments. The ph heese me using 1.6 g/ L of rtihoke flower extrt (T5) of ll heeses erese signifintly (p < 0.05) s gve the highest (p < 0.05) vlues of F followe y ripening perio progresse. lthough slight ifferenes heese me using 1.4g/ L (T4) wheres ontrol were oserve in hemil prmeters stuie for heese h the lowest (p < 0.05) onentrtion of F. 84

4 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 Tle 1: hnges in hemil omposition of Rs heese me using rtihoke extrts s ogulnt uring ripening perio Moisture (%) Ft (%) Storge perio (months) Storge perio (months) Tretments Fresh Men Fresh Men T T T T T Men * F/ DM * TN (%) Storge perio (months) Storge perio (months) Fresh Men Fresh Men T T T T T Men iity (%) ph Storge perio (months) Storge perio (months) Fresh Men Fresh Men T T T T T Men * * F / DM : ft on ry mtter TN : totl nitrogen,, & n, & : mens with the sme letters mong tretments n storge perio respetively re not signifintly ifferent (p< 0.05) T1: heese rennete using lf rennet T2: heese ogulte using (2.4g /L milk) stylets n stigms of gloe rtihoke. T3: heese ogulte using (1.2 g /L milk) stylets n stigms of rtihoke flower. T4: heese ogulte using (1.4g /L milk) stylets n stigms of rtihoke flower. T5: heese ogulte using (1.6g /L milk) stylets n stigms of rtihoke flower These results ws onsistent with the result tht heese tretments, lso, relte to the higher (p < 0.05) levels of (T5 n T4) ontine higher levels of WSN thn lf WSN s result of elevte proteolyti tivity rennet (Tle 2 & Fig. 1). Free mino is levels of Rs throughout ripening perio. The higher proteolyti heese me with 1.2 g/ L of rtihoke flour extrt (T3) tivity in the rekown of seins in heeses me with ws omprle to heese me with 2.4 g/ L gloe vegetle ogulnt le to softer texture [26]. Wheres rtihoke queous extrt (T2). heese me with 1.4 g/ L of rtihoke flour extrt (T4) The firmness t Tle 3, illustrtes tht Rs heese h the highest (p < 0.05) firmness vlue n tretments firmness inrese pronounely (p < 0.05) with (T1, T2, T3) were omprle n exhiite intermeite prolonge ripening perio then eline signifintly firmness vlues. (p < 0.05) fter 2 months of ripening. The inrese in heese firmness uring ripening perio oul e relte to Polyrylmie Gel Eletrophoresis: Ure- PGE eresing moisture ontent. The lower firmness vlues eletrophoregrms of Rs heese mnufture with (p < 0.05) of tretment 5 ws onsistent with its higher rtihoke extrt s ogulnts s ompre to heese moisture ontent (when fresh) ompre to other heese me using lf rennet (Fig. 2) showe progressive n 85

5 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 Tle 2: Effet of using rtihoke extrts s ogulnt on wter solule nitrogen, wter solule nitrogen oeffiient n totl voltile ftty is of Rs heese uring ripening perio Storge perio (months) Tretments Prmeter Fresh Men T1 Solule nitrogen (WSN%) E T D T T T Men T1 WSN/TN (%) E T D T T T Men T1 * TVF D T D T T T Men See Tle 1 for tretments esigntion *TVF: totl voltile ftty is expresse s ml NOH 0.1N/ 100g heese,, & n,,, D & E: mens with the sme letters mong tretments n storge perio respetively re not signifintly ifferent (p <0.05) sorne t 507 nm/100 l Fig. 1: hnges in free mino is (expresse s ogulnt Fresh Ripening perio (months) 507 ) uring ripening of Rs heese me with rtihoke extrts s T1 T2 T3 T4 T5 Fig. 2: Ure- PGE of Rs heese using rtihoke extrts s ogulnt t 1, 2 n 3 months of ripening Lne (1) soium seinte (ST); Lnes (1&2&3) ontrol (T1); Lnes (4&5&6) T2; Lnes (7&8&9) T3; Lnes (10&11&12) T4; Lnes (13&14&15) T5 86

6 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 Tle 3: Effet of using rtihoke (ynr solymus, L.) extrts s ogulnt on the firmness (u) of Rs heese uring ripening perio Storge perio ( months) Tretments* Fresh Men T T T T T Men *See Tle 1 for tretments esigntion, & n, & : mens with the sme letter mong the tretments n storge perio respetively re not signifintly ifferent (p <0.05). Tle 4: Sensory evlution of Rs heese me with rtihoke ( ynr solymus L.) extrts s ogulnt uring ripening perio. Storge perio (months) Tretments* Men Flvour (50 points) T D T T T T Men oy& Texture (40points) T T T T T Men pperne (10 points). T T T T T Men Totl eptne (100 points) T T T T T Men *See Tle (1) for tretments esigntion, & n,, & D: mens with the sme letter mong the tretments n storge perio respetively re not signifintly ifferent (p<0.05) extensive rekown of s sein from the first month (Lnes 15-5). omprison of the eletrophoreti ptterns onwrs, throughout 3 months of ripening. fter 2 of Rs heese me with lf rennet n with rtihoke months s sein hyrolyze very extensively ompre extrts llows some istint ifferenes. No mjor to the ontrol heese. The reution in intensity of the hnges were oserve on - sein, remining onstnt ns representing s sein oinie with pperne throughout 3 months of ripening for ll heese tretments. of smller pepties (Lnes 5 15). These results inite These results were gree with those reporte y the higher egree of proteolysis in the heese me using Pino et l. [27]. series of unientifie slowly migrting rtihoke extrts s ogulnt(t5, T4, T3 n T2) in orer pepties ppere t the very top of the gels. 87

7 Worl J. Diry & Foo Si., 10 (1): 82-89, 2015 Sensory Evlution: Dt presente in Tle 4, ripening perio of 2 months. While heese me using summrize the sore reore for flvour, oy & texture 1.2 g/ L stigms of rtihoke flower s ogulnt (T3) n pperne of Rs heese s ffete y using hrterize s the most preferle heese with iel rtihoke queous extrts s ogulnt. The use of flvour n firm smooth oy & texture followe y vegetle proteinse signifintly (p < 0.05) inrese the heese me with 1.4g/ L stigms of rtihoke flower s totl sores gine y the heese uring ripening. ogulnt fter 2 months of ripening. Thus the ripening Tretments (T3) n (T4) gine the highest (p < 0.05) perio of Rs heese n e reue to 1-2 months. So, totl sores followe y T5, T2 n ontrol heese in this woul reue the osts of heese proution. orer. ontrol heese (T1) ws hrterize fter 1, 2 months of ripening for flvour s slight flt, lking of REFERENES flvour n for oy s short n it possesse totl sores n points out of 100. fter 3 months 1. hzrr, S., L. Sirh, D. López- Molin n of ripening, ontrol heese quire more improvement J.N. Rorigues-López, hrteriztion of the n ws hrterize s mil flvour n firm - smooth milk- lotting properties of extrts from rtihoke oy & texture n sore totl sore of 86.9 points. (ynr solymus, L) flowers, Interntionl Diry Tretment (T2) me with (2.4 g/ L) gloe rtihoke extrt Journl, 17: ws hrterize fter 1, 2 months of ripening for flvour 2. vlnti, M.T.H., M.F.S. Teixeir, J.L. Lim Filho s flvoure heese n for oy & texture s short n n.l.f. Porto, Prtil purifition of new sore totl sores n points out of milk- lotting enzyme proue y Noriopsis sp. 100 respetively. fter 3 months of ripening, ws ioresourse Tehnology, 93: hrterize s off flvour (unlike flvour) n s firm 3. Tvri, F.K., M.J. Sous n F.X. Mlt, slight rittle for oy & texture n sore totl Storge n lyophiliztion effets of extrts of sores 80.6 points. heese mnufture with queous ynr runulus on the egrtion of ovine extrts of rtihoke flower (T3 n T4) ws rte n prine seins. Foo hemistry, 72: signifintly (p < 0.05) higher in overll preferle sores 4. Lo Piero,.R., I. Puglisi n G. Petrone, y the pnelists thn other tretments throughout 3 hrteriztion of "Lettuine," serine-like protese months of ripening. The flvour intensity of heese from Ltu stiv leves, s novel enzyme for proue with vegetle ogulnt ws signifintly milk lotting. Journl of griulture n Foo higher (p < 0.05) thn with lf rennet exept on y 60, hemistry, 50: the heese me with 1.6 g/ L of rtihoke flower extrt 5. Silv, S.V., R.M. rros n F.X. Mlt, (T5) h more flvour intensity, ii n hrterize Hyrolysis of seins y extrts of ynr s over ripening heese. No signifint (p > 0.05) were runulus preipitte y mmonium sulfte. oserve in respet of Rs heese pperne mong ll Journl of Foo Siene, 67: tretments exept tretment (T2) whih h the lowest 6. Verissimo, P., M. Rmlho-Sntos,. Fro n (p < 0.05) sore for its pperne. E. pires, omprtive stuy on the sprti positive orreltion (p < 0.05) ws foun etween proteinses from ifferent speies of ynr. flvour intensity for heeses me with lf rennet or sprti Proteinses, 436: vegetle rennet n their respetive mounts of WSN. 7. Silv, S.V. n F.X. Mlt, tion of rosin from ynr humilis on ovine n prine ONLUSIONS seintes. Journl of Diry Reserh, 67: Sirh, L., F. Gri-ánovs, J. Tuel n The results otine in this stuy inite tht J.N. Roriguez-López, Purifition of ynrses rtihoke flower extrt (ynr solymus) is suitle from rtihoke (ynr solymus L.): enzymti sustitute for lf rennet for Rs heese mnufture. properties of ynrse. Phytohemisry, 66: oth the proteolysis n the sensoril hrteristis of 9. Liorente,.E., W.D. Oregón, F.X. vilés, the heese me with the queous extrts of rtihoke N.O. ffini n S. Viro-vlli, Use of flower were higher thn with lf rennet. The heese rtihoke (ynr solymus) flower extrt s otine using 1.6 g/ L stigms of rtihoke flower s sustitute for ovine rennet in the mnufture of ogulnt unerwent onsierle inrese in Gou-type heese: hrteriztion of sprti proteolysis n hrterize of over ripene heese fter proteses. Foo hemistry, 159:

8 Worl J. Diry & Foo Si., 10 (1): 82-89, El-Kewwy, H.E.M. n F.L. hme, nrews,.t., Proteinses in norml ntioxint effet of rtihoke n selenium on ovine milk n their tion on seins. J. Diry Res., potssium romte inue oxitive stress in 50: experimentl rts. Worl Journl of Diry & Foo 21. lkesley, R.W. n J.. oezi, 1977 new stining Sienes, 6: 1-7. tehnique for proteins in polyrylmie gels using 11. Slmh, F.S., Effet of some griulture omssie rillint lue G 250. nl. iohem., tretments on proutivity of gloe rtihoke uner 82: Ismili onitions. M. S. Thesis, Suez nl 22. Ppps,.P.E. Konly, L.P. Voustsins n H. University, Egypt. Mlltou, Effet of strter level, rining time 12. Mehnn, N.M., M..M. Mouss n.. El- n ging on the physiohemil, orgnolepti n Khir, Improvement of qulity of Rs heese rheologil properties of Fet heese. J. of Soiety of me from psteurize milk using speil slurry Diry Teh., 49: from Ewe's milk. r Univ. J. gri. Si., in Shms 23. ostt, Users mnul for ostt version Univ., iro, 16: ohort softwre, erkeley,. 13. El- Sye, N.H.,.. Efft n M.N.I. Mgou, 24. hen, S., S. gool n J. Zho, Use of Lti ultures role in Rs heese ripening. ustrlin roon extrt in the mnufture of Egypt. J. Diry Si., 21: ovine milk heese omprison with ommeril 14. Hofi,.., G.. Mhrn, M.H. El- Slm n rennet preprtions. Interntionl Journl of Foo I.D. Rift, elertion of ephlotyre "Rs" Siene n Tehnology, 38: heese ripening y using tre elements. Egyptin 25. Fhmy, M.., Effet of using ifferent strters Journl of Diry Siene, 1: on the hemil, teriologil n sensory th 15. O, 1990 Offiil Methos of nlysis, 15 e. properties of Rs heese. ssiut Journl of ssoition of Offiil nlytil hemists, In. griulturl Siene, 34: US. 26. Glán, E.F. Pros,. Pino, L. Tej n 16. Ling, E.R.., Text- ook of Diry hemistry. J. Fernnez-Slguero, Influene of ifferent r Vol. 2 Prtil, 3 e., hpmnn Hll LTD., mounts of vegetle ogulnt from roon Lonon, Uk. ynr rnulus n lf rennet on the 17. Kosikowski, F.V., heese n fermente milk proteolysis n sensory hrteristis of heeses e foos. 2 e., ornell Univ. Ith, N.T. me with sheep milk. Interntionl Diry Journl, 18. Folkertsm,. n P.F. Fox, Use of the 18: ninhyrin regent to sses proteolysis in 27. Pino,., F. Pros, E. Glán, P.L.H. MSweeney n heese uring ripening. Journl of Diry Reserh, J. Fernánez-Slguero, Proteolysis uring the 59: ripening of gots milk heese me with plnt 19. ou El-Nour,.M.,.M. El- Kholy n M.H. ogulnt or lf rennet. Foo Reserh Interntionl, El- Slm, Rheologil properties of ows milk 42: yoghurt trete y trnsglutminse (TGSE). Egyptin Journl of Diry Siene, 32: