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 assess the sensory acceptance and shelf life of a fresh cheese employing dry bromelain extract as a coagulating agent. Dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk utilized was both raw and pasteurized, for a total of six treatments being studied according to a factorial model 3 * 2. A sensorial analysis was conducted and the shelf life (sensorial, physicochemical and microbiological) of the treatment, with the greatest acceptance, was determined. The results showed that the cheeses obtained with the greatest sensorial acceptance were those made with 5% w / w of dry bromelain extract regardless of the type of milk used (raw or pasteurized). The shelf life of the selected product (T2), at the physicochemical level is 26 days; however, sensorially and microbiologically the quality of the product is good up to day 14. Therefore, the use of dry bromelain extract as a vegetable coagulant showed a great potential as a substitute for traditional rennet.