Journal of Nutrition,Fasting and Health

Journal of Nutrition,Fasting and Health

Milk Clotting and Proteolytic Activity of Auricularia Auricula Fungus and Its Potential in the Production of Feta Cheese

Document Type : Research Paper

Authors
Mahdieh Raoofi Asl Soofiani 1
Negin Noori 1
Hassan Gandomi 1
Ali Khanjari 1
Nafise Alighazi 2
1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
2 Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran.
10.22038/jnfh.2024.82650.1534
Abstract
Introduction: This study's objective was to evaluate the Auricularia auricula fungus as a coagulant of bovine milk and its potential in feta cheese production. The Auricularia auricula fungus displays high levels of milk-clotting activity, presumably due to clotting proteolytic enzymes. Methods: Feta cheese was manufactured from bovine milk, coagulated with Auricularia auricula and the proteolytic properties of the fungus were determined. Results: on polyacrylamide gel, substrates in the presence of the fungus showed higher proteolysis activity than control samples. In comparison, cheeses made with bovine rennet had more distinct protein bands than those produced with fungi. An initial evaluation of the cheese's flavor indicated a lack of bitterness and yielded positive results. Conclusion: Due to its properties and availability, the Auricularia auricula fungus might be a suitable candidate for replacing calf rennet. More research is needed to evaluate its use as a coagulant in large-scale cheese production in the future.
Keywords
Auricularia auricular fungus
Milk-clotting activity
SDS-PAGE
Feta cheese
Subjects
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Journal of Nutrition,Fasting and Health
Volume 12, Issue 3
Summer 2024
Pages 210-216

  • Receive Date 01 August 2024
  • Revise Date 18 August 2024
  • Accept Date 19 August 2024