Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent

Abstract

The objective of this research was to evaluate the sensory acceptance and shelf life of a fresh cheese using dry bromelain extract as a coagulating agent. The dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk was used craw and pasteurized, for a total of six treatments under study. A sensory analysis was carried out and the useful life (sensorial, physicochemical and microbiological) of the treatment with greater acceptance was determined. The results showed that the cheeses obtained with greater sensory acceptance were those made with 5% w / w of bromelain dry extract regardless of the type of milk used (raw or pasteurized). The useful life of the selected product (T2) at the physicochemical level is 26 days, however sensory and microbiologically the product is of good quality until day 14. Therefore, the use of dry bromelain extract as a vegetable coagulant showed a great potential as a substitute for traditional rennet.

Keywords

• sensory acceptance
• fresh cheese
• dry bromelain extract