EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE

Admixtures of pure chymosin (c) (maxirin) and pure chicken pepsin (p) at ratio (50:50, 70:30, and 90:10 % c:p) were tested for rheological properties (mct), curd tension and syneresis using zero, 6 and 12 % salty mixed milk. results showed that salty milk had higher (mct) and syneresis while lower curd tension was resulted. on the other hand maxirin rennet gave the best curd tension , the quicker coagulation time (mct) and less syneresis. contrary to chymosin.chicken pepsin gave higher (mct), less curd tension values and higher syneresis. as the percentage of chymosin increased in the admixture of rennet, the mct and curd tension increased while syneresis decreased. same rennet admixtures were used for domiati cheese processing from mixed buffaloe and cow milk (1:1) with 12 % salt . yield of fresh cheese ranged between (24.60 and 25.70 %), decreased after 120 days to be 19.60 and 21.80 % . pepsin cheese had the highest yield while chymosin gave the lowest yield , pepsin cheese had higher moisture content, sn , npn and tvfa . admixing c:p (90:10) gave the best quality cheese after 120 days . after 60 days pepsin domiati cheese gave satisfactory accepted cheese.