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Physicochemical and Organoleptic Properties of Fresh Cheese Coagulated with Thiol Protease from Plumeria obtusa
Propiedades fisicoquímicas y organolépticas del queso fresco coagulado con tiol proteasa de Plumeria obtusa
DOI:
https://doi.org/10.15446/rfnam.v79.123114Keywords:
Functional food, Local rennet, Milk coagulation enzyme, Plant coagulants, Plumeria obtuse (en)Alimento funcional, Cuajo local, Enzimas de coagulación de la leche, Coagulantes vegetales, Plumeria obtusa (es)
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Fresh cheese is made from fresh cow's milk from Friesian Holstein (FH) without aging and is pasteurized at 75 °C for 15 seconds using a coagulant. An effective and renewable coagulant that may serve as a potential substitute for commercial animal rennet is the thiol protease enzyme extracted from frangipani (Plumeria obtusa) stems. This study aims to determine the physicochemical properties (yield, protein content, and water content) and organoleptic properties (taste, color, aroma, and texture) of fresh cheese produced using of thiol protease from frangipani stems compared to commercial animal rennet (0.02%). The results of the study showed that physicochemical tests on fresh cheese with different concentrations of thiol protease from frangipani stems did not significantly affect protein content (P>0.05). However, they significantly affected yield, water content, and fat content (P<0.05). The organoleptic test showed no significant effect on aroma, but there were significant effects on color, flavor, texture, and preference. Based on the results, P3 (0.06%) was the best treatment based on the physicochemical and organoleptic qualities of fresh cheese. Frangipani thiol protease may represent a sustainable, plant-based coagulant candidate for the dairy industry, with potential to support local cheese production and reduce dependence on imported rennet.
El queso fresco se elabora a partir de leche fresca de vaca Friesian Holstein (FH) sin maduración y se pasteuriza a 75 °C durante 15 segundos utilizando un coagulante. Un coagulante eficaz y renovable que puede sustituir al cuajo animal comercial es la enzima tiol proteasa extraída de los tallos de frangipani (Plumeria obtusa). Este estudio tiene como objetivo determinar las propiedades fisicoquímicas (rendimiento y contenidos de proteínas y agua) y organolépticas (sabor, color, aroma y textura) del queso fresco producido con tiol proteasa de tallos de frangipani en comparación con el cuajo animal comercial (0,02%). Los resultados del estudio mostraron que las pruebas fisicoquímicas en queso fresco con diferentes concentraciones de tiol proteasa de tallos de frangipani no afectaron significativamente el contenido proteico (P>0,05). Sin embargo, afectaron significativamente el rendimiento, el contenido de agua y el contenido de grasa (P<0,05). La prueba organoléptica no mostró un efecto significativo en el aroma, hubo efectos significativos en el color, el sabor, la textura y la preferencia. Según los resultados, P3 (0,06%) fue el mejor tratamiento en función de las cualidades fisicoquímicas y organolépticas del queso fresco. El tiol proteasa de frangipani podría representar un coagulante vegetal sostenible para la industria láctea, con potencial para apoyar la producción local de queso y reducir la dependencia del cuajo importado.
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