Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate.

Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with extract (WCE) and adding extract (EPE) and extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated. The results obtained for moisture factor, fat, ash, water content, *, *, firmness, overall form, and overall acceptance of the effect of all three process variables, pH, and acidity show that only the effect of WCE and OME is significant. Also, the protein of the samples was significant only on WCE and EPE ( < .001). The results showed that an increase in the levels of independent variables resulted in an increase in the amount of moisture, ash, protein, , and * and a decrease in fat, syneresis, texture properties, coliform, and lightness. Evaluation of the overall acceptance showed that consumer acceptance increased with the increase in WCE, but it initially increased and then decreased with the increase in EPE and OME levels. Finally, the samples containing 1.5% WCE, 1% EPE, and 0.5% OME were chosen as the optimized ones.