Development of Unripened Cheese Using Calotropis Procera Crude Enzyme Extract as a Coagulant
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Date
2018-06
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Addis Ababa University
Abstract
The present work was intended to develop unripened cheese by crude calotropin extract, perform milk-clotting activity (MCA) and toxicity for extract and developed cheese. Research samples were collected from Nazeret /Adama/, Ethiopia. For acute toxicity test 35 female mice were randomly selected and divided into six experimental groups (which received 26.84mg/kg, 46.97mg/kg, 67.1mg/kg, 93.94mg/kg, and 134.2mg/kg respectively of the extract and one group feed c.procera cheese) and one control group, which received distilled water by oral gavage. These results showed that aqueous extract of c.procera and cheese produced by c.procera did not induce adverse effects in treated mice to highest dose 134.2mg/kg compare with control group. For unripen cheese production coagulant extraction parameters (temperature and concentration) considered. Three different concentrations were, obtained from dried c.procera of 2 g, 6 g and 10g (on dry matter basis) extracted at three different temperatures (30, 45 and 600C). Milk clotting activity of crude calotropin extract were, performed at three temperatures and optimum MCA were, observed at 600C. Physicochemical analysis results of cheese produced at different process parameter were proximate composition ranged from 56.34-65.38%, 34.62-43.66 %, 11.08-16.86%, 17.55-30.53%, 3.02-4.52%, (6.78-312, 1.41-1.85, 0.07-2.5 mg/100g) for moisture content, total solid, crude fat, crude protein, total ash, Ca, Fe, and Zn; respectively. The nutrient composition of cheese produced at concentration 2g and extraction temperature at 600C appeared to be higher on its protein, fat and Zn content. While, titratable acidity, pH & CIE scale (L, a, b) ranged from 0.04-0.08%, 6.12-6.35, & 84.1-88.26, 0.78-2.33, 20.45-25.68; respectively. The highest actual cheese yield and fastest clotting time were 17.89 kg cheese/ 100kg milk and 14:30minutes obtained at cheese produced at dose 10g and extraction temperature at 45 & 600C correspondingly. Sensory evaluation of cheese produced at extraction temperature 300C and concentration of about 2g c.procera were better in test, flavor, color, texture & overall acceptability of 4.27, 4.13, 3.93, 4.20 and 4.13; score respectively. Microbiological result showed that E. coli, TPC, yeast and mold were detected, below the limit set by codex alimentarius. In a nutshell this study suggests that use of c.procera leaf extract can be used as alternative local milk coagulant. However, further work recommended on complete purification of calotropin enzyme to enhance strong milk clotting activity, better cheese yield and to reduce green color and bitter test.
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Keywords
Calotropis procera, Milk clotting activity, unripen cheese, Coagulation time, Acute toxicity