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USING OF Calotropis procera PROTEASE AS A PARITIAL SUBSTITUTE IN CHEDDAR MAKING | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 8, 2009, Pages 0-0 | ||
| Authors | ||
| S. R. Al-Ani; K. A. Shakir; A. H. Al-Dahhan | ||
| Abstract | ||
| This Study was carried out to investigate the potential of utilizing Calotropain in cheddar cheese making. Calotropain was extracted from clean leaves of Calotropis procera using 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. The lyophilized protease was used in manufacturing cheddar cheese from pasteurized milk, different ratios of calotropain (25,50,75)% were used as a paritial substitute for microbial rennet. The treatments were designated (T2,T3,T4)respectively. The chemical, microbial and organoleptic characteristics of the manfactured cheese were studied and compared with the control treatment (T1) which was manufactured with a microbial rennet from (Mucor miehie) by a traditional method. The chemical changes in the processed products for treatments were recorded. The obtained results showed that the moisture content of all samples were decreased during 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 of SN% and NPN% of all treatments were higher than that of control samples and the increase in SN% and NPN% were proportional to the enzyme concentration and the periods of the ripening. The electrophoresis pattern of treatments cheese samples showed higher numbers in protein bands than that of control. Further more the bands were increased as the enzyme concentration increased. The Coliform bacteria, Yeasts and Molds and Staphylococcus aureus bacteria were less than that of control cheese. Cheese samples for the treatments (T3,T4) showed distinct flavor during the second month of ripening. The control cheese showed the desired flavour at the end of the ripening period followed by the traditional processing method. | ||
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