Attempting to produce Egyptian Tallaga cheese with International Specifications

This study is designed to make adjustments to the traditional Tallaga cheese manufacturing method to reach cheese with international soft cheese specifications with good economic feasibility by changing the traditional method of salting, which depends on adding salt to milk directly to salting in a brine solution after manufacturing and after reaching the best rate of salting and best time in a brine solution, animal rennet, which is a source of pathogenic microbial contamination, is replaced with microbial rennet, and accordingly the best percentage of microbial rennet is reached, and the next stage comes, which is to reach the best proportion, then in the end, adjust the proportions of cow's milk to buffalo to reach the best percentage that gives good economic feasibility between the modified Tallaga sample with the traditional sample. With each of these parts, we determined the chemical composition (pH values, moisture%, Fat%, Protein%, Salt%), Microbiological analysis (Total bacteria count cfu X 106, lactic acid bacterial count cfu X 104, Total Mold and Yeast count cfu X 102 and coliform group) and Organoleptic evaluation (Points).

Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production

We evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g. Rennet strength from eight enzymatic extracts was measured using pasteurized whole milk. Rennet strength of samples from 72 h of fermentation showed an increase when acid casein content increased. The rennet strength increased at 96 h of fermentation with increasing amount of casein (up to 2.5 g), and then decreased with the largest addition (3.0 g) of casein. Coagulation time for the sample with highest rennet strength was 420 s.

Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentation, and the casein effect on solid-state fermentation on rennin production by Mucor miehei. Biomass peaks reached 6.7; 8.1 and 8 g/L and enzymatic production peaks of 1,066; 857 and 480 Soxhlet Units (S.U.) for glucose concentration of 18; 25 and 35 g/L respectively. Flasks with baffles showed biomass peaks of 6.7; 8.3 and 10 g/L and enzyme activity peaks of 648; 279 and 300 S.U. for the same glucose concentration. The values of 923 and 667 S.U. were obtained when corn steep liquor and Proflo (Cottonseed Nutrients from Traders ®) were used. In SSF system the enzymatic activities were 414, 264 and 167 S.U., when using HCl 0.2 N, 0.3 N and 0.4 N respectively. SSF experiments using 1 and 2 g of casein/gram wheat bran (10% moisture) showed an increase in the enzymatic production (966 and 1,117 S.U.). The results suggested that increase in glucose concentration affected the enzyme synthesis, and casein was the prime factor in the enzyme synthesis induction. SSF showed to be a good system for rennin production.