Extraction, Partial Purification And Characterization Of Milk- Clotting Enzyme From Local Coagulants On The Yield Of Cheese Using Cow Milk

Mapping Intimacies ◽

10.21203/rs.3.rs-654291/v1 ◽

2021 ◽

Author(s):

Alemu Tebeje Tesfaw

Keyword(s):

Local Community ◽

Dry Weight ◽

Lemon Juice ◽

Cow Milk ◽

Calotropis Procera ◽

Partial Purification ◽

Alternative Source ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Biology Laboratory

Abstract Milk-clotting activity is the most important property of enzymes used in cheese making. The study conducts at the University of Gondar, Institute of biotechnology microbial and cellular biology laboratory. Latex extracted from each plant using an appropriate procedure. Five hundred ml of milk added to each beaker in all extract labels with its replication, heated, each coagulant was added and heated till a separate layer of cheese and whey happened. Then after clotting time, whey product, cheese- fresh weight, cheese dry weight, and the percentage of cheese yield were recorded using appropriate measurement and calculation. All data analyzed using SAS Studio, and analysis of variance showed that highly significant differences have existed among plant extract used for all studied parameters. The highest (59, 74.67, 91.33 gm) amount of cheese- dry weight observes in lemon juice. The highest (11.34, 14.36, and 17.56)% of cheese- yield observe in lemon juice for all extract labels, respectively. The lowest amount (32.67, 25.67, and 17.00) of cheese formation starting time observed from lemon juice, respectively. Therefore, lemon juice, calotropis procera, and Solanum incanum could use in the dairy industry and local community as an alternative source of rennet.

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Partial purification of milk-clotting enzyme from the seeds of moringa oleifera

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2014.4.1.58-62 ◽

2014 ◽

Vol 4 (1) ◽

pp. 58-62 ◽

Cited By ~ 9

Author(s):

Amna E. Tajalsir ◽

◽

Ali S. A. Ebraheem ◽

Abdelmoez M. Abdallah ◽

Mohamed O. Elsamani ◽

...

Keyword(s):

Moringa Oleifera ◽

Partial Purification ◽

Milk Clotting ◽

Milk Clotting Enzyme

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Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera)

Journal of Food Science ◽

10.1111/j.1365-2621.1986.tb13865.x ◽

1986 ◽

Vol 51 (6) ◽

pp. 1569-1570 ◽

Cited By ~ 18

Author(s):

OGUGUA C. AWORH ◽

S. NAKAI

Keyword(s):

Calotropis Procera ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Sodom Apple

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Comparative assessment of the nutritional contents and sensory evaluation of cheese produced from cow and sheep milk using local coagulants

Nigerian Journal of Animal Production ◽

10.51791/njap.v42i2.2677 ◽

2015 ◽

Vol 42 (2) ◽

pp. 218-229

Author(s):

O. O. Adewumi ◽

A. M. Akinloye

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Leaf Extract ◽

Carica Papaya ◽

Lemon Juice ◽

Cow Milk ◽

Calotropis Procera ◽

Ether Extract ◽

Processed Cheese ◽

Sheep Milk

The objectives of this study was to comparatively assess the dry matter, nutritive value and sensory properties of cheese produced from cow and sheep milk using three different local coagulants of plant origin: Calotropis procera leaf extract, Carica papaya leaf extract and lemon fruit juice. The following proximate and mineral compositions were assayed: dry matter, crude protein, ether extract, ash, carbohydrates, magnesium, copper, potassium, iron, zinc, calcium. Relative to that made with Calotropis procera and Carica papaya, cheese made with lemon juice was harder, less cohesive and gave a higher significant value (P <0.05) of dry matter (48.04%-cow milk : 53.22% sheep milk) in both types of milk. The lowest dry matter content was observed in Calotropis procera processed cheese made from cow milk (40.02%). The crude protein (4.22%), ether axtract (60.54%) and ash (6.00%) of Calotropis procera processed cheese made from sheep milk was significantly higher (P < 0.05) than cheese made from cow and sheep milk using Carica papaya and lemon juice. The lemon juice processed cheese made from sheep milk gave a significantly higher value (P< 0.05) of zinc (0.273%) and calcium (1.299%) than the cheese produced by the other two coagulants. Lemon juice processed cheese made from cow milk had the lowest content of crude protein (2.23%) and ether extracts (49.23%). With respect to carbohydrates, cheese made from cow milk using lemon juice had the highest (P < 0.05%) value (41.21%) while it was lowest in Calotropis procera and carica papaya processed cheese made from sheep milk (28.34% and 28.40% respectively). However, ether extract was highest in cheese made from sheep milk using Calotropis procera extract (60.54%) and lowest in cheese made from sheep milk using lemon juice (49.69%). In terms of organoleptic evaluation, cheese processed from cow milk using Calotropis procera scored the highest insignificant (P >0.05) overall acceptability (5.77). This study suggests that sheep milk and Carica papaya leaf extract have the potential to compete favourably well with the commonly used cow milk and Calotropis procera leaf extract.

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