Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

The worldwide increase in cheese consumption combined with a scarcity of rennet as well as ethical concerns have resulted in a global interest for natural milk coagulants from plant sources. In this study, the influence of ginger protease in comparison to calf rennet on the physicochemical, microbiological, and sensory characteristics of Peshawari cheese manufactured from cow’s milk was examined. For most of the physicochemical parameters (fat, protein, lactose, acidity, pH), and the main groups of microorganisms (total viable, enterobacteria, Lactobacilli, and molds and yeasts) investigated, no significant (P > 0.05) differences were observed between the two cheeses made by using different coagulants. However, significantly lower (P < 0.05) levels of moisture and higher levels of soluble nitrogen were observed in the cheese produced by ginger protease compared to that made using calf rennet. The main sensory attributes (appearance, body texture, and flavor) were significantly enhanced (P < 0.05) in Peshawari cheese prepared with ginger protease. Importantly, no bitterness was noted by the sensory panel in the Peshawari cheese made with ginger protease. The results reveal that the ginger protease may have potential application for the manufacture of Peshawari cheese.