The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant

• DOI: 10.1111/1471-0307.12983
• Publication Date: 2023-06-21T03:14:11Z
• Authors: Mahsa Karimpour S...; Afshin Javadi; Shahin Zomorodi; Navideh Anarjan
• Keywords: Zingiber officinale; Proteolysis

The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties whey‐less cheese containing quinoa germ powder (QGP; 0, 3, 6 9%) during storage. results showed that with increasing QGP, dry matter, fat, soluble nitrogen at pH 4.6 free tryptophan amino acids increased protein content decreased. Consequently, it is suggested using 6% in production made by GE coagulant can give most desired product no adverse effects quality properties.