CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

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.

Effect of pH on Clotting Properties from Moringa Oleifera Seeds with Focused Microwave-Assisted Soxhlet Extraction Method as Milk Coagulant

“…Determination of Milk Clotting Activity (MCA) according to [5] using 10% (w/v) skim milk as a substrate. Heated skim milk at 50 °C.…”

“…Determination of coagulation time followed to [5] procedure using 10% (w/v) skim milk as a substrate. Heated skim milk at 50 °C.…”

“…is a plant that has many benefits for human health and for other fields, one of them as a coagulant and flocculant in the water purification process. M. oleifera has a fast growth and high adaptability, it makes this plant has spread in various tropical and subtropical areas up to an altitude of 2000 m. Ismail stated that M. oleifera is a newest protease source that has the potential to be used as a coagulant in cheese production, due to the promotion of extensive hydrolysis of k-casein and low degradation of αand β-casein compared to other plant coagulants [5]. The results of the study by Tajalsir the highest milk-clotting activity was found in the extract of M. oleifera seeds and other parts (leaves, stems, flowers, and fruit) showed very low milk-clotting activity.…”