1. SYEDA NOOR UL AIN NAQVI - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
2. MADEEHA KHADIM - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
3. SYEDA FAIZA MUZAMMAL - Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Science, Lahore, Pakistan.
4. SANIA GUL - Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
5. BAILA AHMAD - Department of Food Science and Technology, The Islamia University of Bahawalpur, Pakistan.
6. ANUM UROOJ - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
7. MUHAMMAD ASIF - National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
This study aimed to enhance the shelf life of cheese with the incorporation of various concentrations of bromelain and lysozyme. Results revealed that the inclusion of both enzymes significantly (p<0.05) affected the proximate composition, physicochemical and organoleptic properties of cheese. During storage, all the treatments of bromelain and lysozyme showed a non-significant effect on the fat, moisture, acidity, pH and total solid content. However, they showed a significant effect on the protein and ash contents. Likewise, textural characteristics and sensorial attributes also varied significantly among treatments and during storage days (p<0.05). Results concluded that lysozyme has extended the shelf life of mozzarella cheese up to 14 days with the maximum effect observed with T5 (4% lysozyme) and in terms of bromelain T1 (5% bromelain) showed excellent results regarding physicochemical, textural and sensorial attributes.
Cheese, Milk, Bromelain, Lysozyme, Sensorial Attributes.