Effect of Plant Coagulant Extract on Proteolytic Activity during Ripening of A Local Soft Cheese “J'ben Elgafs”

Biological ripening of cheese is a key stage in cheese processing, a slow and costly process.

Various research projects on our local cheeses have shown that thistle extract (Cynara cadunculus) can accelerate ripening without causing all the defects associated with plant enzymes. To this end, we used the thistle enzyme (cyprosin), on cheeseable milk with its native lactic flora, at doses ranging from 20% to 50%, with the aim of optimizing ripening without affecting the technological and sensory characteristics of Elgafs-type soft cheese. Optimization of the ripening process is assessed by the enzyme's proteolytic activity, which is reflected in the increased level of soluble nitrogen (SN) released into the coagulum mass during ripening. Comparison of the SN/total nitrogen NT ratio enabled us to assess the difference in proteolysis and the evolution of ripening in our trials.

The application 30% of cyprosin gave the expected results on the one hand on the control of proteolysis during ripening, on the other hand on the reduction of the ripening time from 12 to 09 days and finally by obtaining a cheese very appreciated by the tasting panel.