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

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

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Article in AMB Express, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Amaal Mohammed AlhelliDepartment of Water Resource Technique, Institute of Technology, Middle Technical University, Alzafaranya, Baghdad, 29008, Iraq. amaalalhelli@yahoo.com.ORCID http://orcid.org/0000-0002-2267-8854

Nameer Khairulla MohammedFood Science and Biotechnology Department, Faculty of Agriculture, Tikrit Uiversity, Tikrit, 34001, Iraq.

Eilaf Suliman KhalilDepartment of Dairy Production, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan.

Anis Shobirin Meor HussinFaculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor Darul Ehsan, Malaysia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 (a

Indexed as

Cheddar cheesePenicillium candidumProteaseRipening timeRSM

Identifiers

PMID33751265

DOI10.1186/s13568-021-01205-9

PMCPMC7984165

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