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USING OF Calotropis procera PROTEASE IN ACCERELATION OF CHEDDAR CHEESE RIPENING | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 8, 2009, Pages 0-0 | ||
| Authors | ||
| K.A. Shakir; S.R. Al-Ani; A.H. Al-Dahhan | ||
| Abstract | ||
| This Study was carried out to investigate the potential of using Calotropain in accelaration of Cheddar cheese ripening. Calotropain was extracted from clean leaves of Calotropis procera by 6% NaCl containing 2% boric acid. The crude extract was concentated with ammoimun sulfate (NH4)2SO4, dialyzed and lyophilizied. The clotting and proteolytic activities of the obtained enzyme was determined and was 18.4, 181.24 (unit/ml) respectively. Calotropain was added to the cheese curd in two concentration (100,150 mg / 1kg curd). These treatments were designated as T2, T3. The chemical changes in the processed products for all treatments were recorded. The control treatment (T1) which was manufactured with microbial rennet from (Mucor miehie) by traditional method. The ripening changes were occurred in protein and fat in manufacturing cheeses were examined during the ripening period. The obtained resutls showed that the moisture content of all samples were decreased during the ripening period, while the protein, fat, salt, acidity and acid degree values were increased. The pH values of treated samples were decreased at the beginning of the ripeing period and then decreased slowly with the progress of ripening preiod. The percent both of SN% and NPN% of all treatments were higer than that of control samples and the increases in SN% and NPN% were proportional to the enzyme concentration and the ripening period. The electrophoresis pattern of enzyme treated cheese samples showed increased protein bands than that in control. Further more the bands number were increased as the enzyme concentration increased. The Coliform bacteria , Yeasts and Molds and Staphylococcus aureus bacteria counts were less than that of control cheese. The cheese samples treated with (150 mg1kg curd) Calotropain showed a perfect flavour after 60 days of ripening. While (T2) showed a perfect flavor after 90 days of cheese ripening for cheese samples that treated with (100mg/1 Kg curd)calotropain, the control cheese (T1) showed the desired flavour at the end of the ripening period using microbial rennet followed by the traditional processing method. | ||
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