Preparation of cottage cheese from buffalo milk with different levels of papaya latex

Abstract

The study was c o n d u c t e d to standardize t h e desire level of papaya (Carica papaya) latex on quality of cottage cheese prepared from buffalo milk. Cheese sample was prepared using whole milk collected from Lal Teer Livestock Development (BD) Ltd. Dairy farm. This experiment was conducted on five treatments named as sample BC2: buffalo control; A2: 5 drops (0.16g); B2: 6 drops (0.18g); C2: 7 drops (0.21g); and D2: 8 drop (0.24g). Overall score of cheese samples, B2 was highest (91.67±0.58) and A2 was lowest (77.67±9.29). Chemical analysis showed that, highest protein value 24.00±1.00 was found in B2 and lowest value 21.00±1.00 was in C2. On the other hand C2 content the maximum fat percent18.00±1.00 and A2 content the minimum fat percent 12.00±1.00. Results indicate that carbohydrate, ash and acidity have significant differences (p<0.01) but non-significant difference was found in total solids and moisture. Cheese from buffalo milk on coagulation time significantly different (p<0.01) but non-significant differences was found in yield.

Optimization of Crude Papaya (Carica papaya) Protease in Soft-Unripened Cheese Preparation

“…The moisture content is in the line with the findings of Rana et al (2017a) but lower than the findings of Amanu (2015) and higher than that of Rana et al (2017b). Moisture in cheeses made using commercial papain and papaya latex were similar to that of rennet.…”

“…The protein contents of all the cheeses are in line with the findings of Rana et al (2017a) but lower than that found by Rana et al (2017b). The ash contents of cheese are similar to the findings of Khan & Masud (2013), who had reported that the ash contents of cheese ranged from 2.50 to 3.20%.…”

“…The Carica papaya latex is a rich source of four cysteine endopeptidases including papain, chymopapain, glycyl endopeptidase, and caricain. The papaya latex can successfully be used as a coagulating agent in cottage cheese (Rana et al, 2017b). The cheese produced by using papain as a coagulant is Dangke, and it originates from Enrekang, a regency of the South Sulawesi province of Indonesia (Prasetyo et al, 2015).…”

Nutritional qualities of Synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (Ncdc-298) with pectin

“…The ash content was found to have mild increment during the storage period for all the treatments which ranged from 0.66 to 2.50 per cent, it might be attributed to addition of calcium chloride and salt in the cottage cheese and reduction in moisture content. The findings of present study are supported by Rana et al (2017) [6] , who observed the mean ash content in cottage cheese made from buffalo milk with different levels of papaya latex to range from 2.75 to 3.79 per cent Similarly, Blanchette et al (1996) [3] reported a range of ash content from 0.97 to 1.09 per cent for cottage cheese with different fermented cream dressing.…”

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk

“…Reichert-Meissl (chiefly butyric and caproic), Polenske (mostly caprylic, capric, and lauric), and Kirschner (butyric acid) values were determined according to the method of Cd 5-40 [ 25 ]. With 5 gm of ghee sample, 20 ml of glycerol soda solution (20 ml of 500 gm/l NaOH added with 180 ml of glycerol) was added in a round-bottom flask and subsequently heated until complete saponification.…”