ABSTRACT
Fungal enzyme from Penicillium funiculosum E-NRC 629 a rennet substitute was used as milk clotting enzyme in the manufacture of Edam cheese from cow's milk. Resultant cheese was ripened for 90 days and analyzed when fresh and after 15, 30, 60 and 90 days of moisture content, acidity%, fat/DM, soluble nitrogen no-protein nitrogen, amino acid nitrogen, and total volatile fatty acid [TVFA]. Moreover, cheese was evaluated organoleptically. The obtained results showed that the breakdown of protein content, and TVFA was higher in Edam cheese made with fungal enzyme or its mixture rennet enzyme than in control cheese throughout the ripening period. Moreover, experimental cheese gained acceptable body with a good clean flavor during the ripening period. According to these studies it was concluded that using fungal enzyme of Penicillium funiculosum E-NRC 629 for Edam cheese manufacture is acceptable, it enhanced flavor development and improved cheese quality during ripening