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ISSN: 1557-4989 (Print)
ISSN: 1557-4997 (Online)
Research Article Open Access

Effect of Proteases on Meltability and Stretchability of Nabulsi Cheese

Khaled Abu-Alruz1, Ayman Suliman Mazahreh2, Jihad M. Quasem3, Ramadan K. Hejazin4 and Jafar M. El-Qudah5
  • 1 Department of Food Science and Nutrition, Faculty of Allied Medical Sciences, Applied Science University, Amman, Jordan
  • 2 Department of Applied Sciences, Al-Balqa Applied University, Princes Alia University College, Amman 11194, Jordan
  • 3 Department of Planning Development and Quality Assurance Affaires, Al-Balqa Applied University, Zarqa University College, Al Zarqa, Jordan
  • 4 Department of Medical Allied Sciences. Al-Balqa Applied University, Zarka University College, Al Zarqa, Jordan
  • 5 Department of Nutrition and Food Processing, Al-Balqa' Applied University, Agriculture College, Al-Salt 19117, Jordan

Abstract

Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation methods were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. Results: It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gives superiority in the application in kunafa, pizza and pastries. The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: Use of proteolytic enzymes to induce meltability and stretchability of Nabulsi cheese was proved to be an efficient method.

American Journal of Agricultural and Biological Sciences
Volume 4 No. 3, 2009, 173-178

DOI: https://doi.org/10.3844/ajabssp.2009.173.178

Submitted On: 4 June 2009 Published On: 30 September 2009

How to Cite: Abu-Alruz, K., Mazahreh, A. S., Quasem, J. M., Hejazin, R. K. & El-Qudah, J. M. (2009). Effect of Proteases on Meltability and Stretchability of Nabulsi Cheese. American Journal of Agricultural and Biological Sciences, 4(3), 173-178. https://doi.org/10.3844/ajabssp.2009.173.178

Open AccessCopyright: © 2009 Khaled Abu-Alruz, Ayman Suliman Mazahreh, Jihad M. Quasem, Ramadan K. Hejazin and Jafar M. El-Qudah. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Keywords

  • Nabulsi cheese
  • white brined cheese
  • meltability
  • stretchability
  • proteases
  • papain