UTILIZING OF COLOTROPIS PROCERA PROTEASES IN SOFT CHEESE MANUFACTURE

H. Sherage, S.; C. Abood, S.; A. Shaker, K.

	UTILIZING OF COLOTROPIS PROCERA PROTEASES IN SOFT CHEESE MANUFACTURE
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 11, Issue 1, 2006, Pages 0-0
Authors
S. H. Sherage; S. C. Abood; K. A. Shaker
Abstract
This study included manufacturing soft cheese by modified method using Calotropis procera leaves protease (calotropain). Microbile rennet was used to manufacture cheese by traditional method (control). The resultsrevealed that the calotropain recorded high cheese yiled (18.30%) as compared to that of control cheese (16.27%). The percentages of protein and moisture contant were high in calotropain cheese as compared control cheese. While the percentages of fat, soluble nitrogen (SN) and none-protein nitrogen (NPN) were low as compared to that of control cheese. The microbial assay after (9) days of storage at (7C) showed that the total count number and coliform were higher for calotropain cheese than that of control cheese.The organoleptic properties of calotropain cheese were acceptable up to (13) days of storage at (7C), while the control cheese was acceptable for only (9) days of storage under the same condition. Electropheresis pattrens for both cheese proteins were showed similar behavior during the first week of cold storage at (7C).

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