Influence of Dregea sinensis Hemsl. protease on the quality of mozzarella cheese from buffalo milk

Abstract

In this study, Dregea sinensis Hemsl. protease called chymosin was extracted and purified from D. sinensis Hemsl. stalk and was used for mozzarella cheese production. Calf rennet and microbial chymosin were used as the control group SDS-PAGE revealed that D. sinensis Hemsl. protease can be used to produce mozzarella cheese as it degrades a-casein of buffalo milk. Volatile acids and carbonyl compounds are the main sources of the flavor in mozzarella cheese. Thus, fifty-two flavor substances were detected through GC-MS. Fresh and sweet glutamic acid and histidine were the dominant free amino acids in examined cheese (P < 0.05). Texture profile analysis indicated that the produced cheese was more restorative and flexible compared to the control group. Scanning electron microscopy demonstrated that the produced cheese was smooth, as indicated by the small pore cross-section diameter of mozzarella cheese and its close net structure. Therefore, D. sinensis Hemsl. can be applied to process cheese.