Propiedades fisicoquímicas y organolépticas del queso fresco coagulado con tiol proteasa de Plumeria obtusa

Fresh cheese is made from fresh cow's milk from Friesian Holstein (FH) without aging and is pasteurized at 75 °C for 15 seconds using a coagulant. An effective and renewable coagulant that may serve as a potential substitute for commercial animal rennet is the thiol protease enzyme extracted from frangipani (Plumeria obtusa) stems. This study aims to determine the physicochemical properties (yield, protein content, and water content) and organoleptic properties (taste, color, aroma, and texture) of fresh cheese produced using of thiol protease from frangipani stems compared to commercial animal rennet (0.02%). The results of the study showed that physicochemical tests on fresh cheese with different concentrations of thiol protease from frangipani stems did not significantly affect protein content (P>0.05). However, they significantly affected yield, water content, and fat content (P<0.05). The organoleptic test showed no significant effect on aroma, but there were significant effects on color, flavor, texture, and preference. Based on the results, P3 (0.06%) was the best treatment based on the physicochemical and organoleptic qualities of fresh cheese. Frangipani thiol protease may represent a sustainable, plant-based coagulant candidate for the dairy industry, with potential to support local cheese production and reduce dependence on imported rennet.