CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 11, Volume 46, Issue 3, May and June 2019, Page 739-755 PDF (975.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.40962 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Hesham A. Ismail 
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| Dairy Sci. Dept., Fac. Agric., New Valley Univ., Egypt | ||||
| Abstract | ||||
| The present study focused on the mixing of adult cattle rennet with Moringa seeds during the extraction process to improve its strength and use it as an alternative for the calf rennet in cheese production. The Moringa oleifera seeds powder were mixed with adult cattle rennet at a ratio of 2%. Crude and partially purified extracts (using ammonium sulphate 60% concentration) were used. The study include six different milk coagulants; adult cattle rennet extract (ARE), mix of adult cattle rennet with Moringa seeds (AME), partially purified adult cattle rennet extract (ARP), partially purified adult rennet mixed with Moringa seeds (AMP), commercial rennet (RRE) and calf rennet extract (CRE). The flocculation time, clotting time, clotting activity, proteolytic activity, the optimum pH and temperature for clotting activity, curdling quality (RCQ) and protein profile of curd formed were determined (SDS-PAGE). The physical properties include water release (WR) and water holding capacity (WHC), yield and sensory attributes of Domiati cheese made by using different coagulant extracts were estimated. The results showed that CRE has shorter flocculation and clotting time and higher milk clotting activity but ARE had the opposite, in the midst were treatments AME, ARP and AMP. The pH range of 5.5 to 6.5 and temperature between 50 - 60°C were suitable for milk clotting activity of milk coagulants. The best (RCQ) was found to be for the curd formatted by CRE, AMP, ARP and RRE. Physical properties gave the lowest (WR) and highest (WHC) in CRE curd cheese, followed by AMP, RRE, ARP and AME cheese, whilst it was observed the contrary in ARE. Electrophoretic patterns show that the levels of degradation αs-casein, κ-casein and β-casein differed with milk coagulant types. Using Moringa seeds and partially purified by ammonium sulphate improved yield and cheese sensory with characteristic; coherent texture and creamy taste. In conclusion mixing of adult cattle rennet with Moringa seeds powder during the extraction process and/ or partially purified gave an opportunity to be used as an alternative to calf rennet in cheese making. | ||||
| Keywords | ||||
| Moringa oleifera seeds, adult cattle rennet, calf rennet; ammonium sulphate, commercial rennet, curd properties, Domiati cheese, sensory evaluation | ||||
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