The effect of Haven extracts addition on kinetics changes of nitrogen factors during storage in brine and ripening stage in traditional jar cheese

In this research, kinetic changes of nitrogen factors (soluble nitrogen, non-protein nitrogen and total nitrogen) were evaluated in traditional jar cheese containing extract of local vegetable seed, namely Haven. Cheese samples were immersed in brine (12 %) for 56 days at 10 ˚C and then were filled in the jars and stored at temperatures of 5, 10 and 15 ˚C. The nitrogen factors was measured every 14 days and used as data for kinetic models. Obtained results showed that soluble nitrogen and non-protein nitrogen were increased during storage of cheese samples in the brine. Kinetic changes of soluble nitrogen were followed first order reaction and the rate constant at 10 ˚C was higher than 5 and 15 ˚C for both types of cheeses (samples with Haven and blank samples without it). Also, kinetic changes of non-protein nitrogen were followed zero order reaction and rate constant at 10 ˚C was higher than 5 and 15 ˚C in two types of cheeses. Reaction rate constants at 10 ˚C for traditional cheese without Haven and traditional cheese containing Haven were 0.18 and 0.13, respectively.