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Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant

The present work was aimed to develop fresh cheese using the crude extract from calotropis procera leaves and thereby performed evaluating milk‐clotting activity and acute toxicity of crude extract. The extraction of coagulant was performed at 30, 45, and 60℃ using 2, 6, and 10 g of dried calotropis...

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Detalles Bibliográficos
Autores principales: Abebe, Bethelhem, Emire, Shimelis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500763/
https://www.ncbi.nlm.nih.gov/pubmed/32994945
http://dx.doi.org/10.1002/fsn3.1765
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author Abebe, Bethelhem
Emire, Shimelis
author_facet Abebe, Bethelhem
Emire, Shimelis
author_sort Abebe, Bethelhem
collection PubMed
description The present work was aimed to develop fresh cheese using the crude extract from calotropis procera leaves and thereby performed evaluating milk‐clotting activity and acute toxicity of crude extract. The extraction of coagulant was performed at 30, 45, and 60℃ using 2, 6, and 10 g of dried calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
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spelling pubmed-75007632020-09-28 Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant Abebe, Bethelhem Emire, Shimelis Food Sci Nutr Original Research The present work was aimed to develop fresh cheese using the crude extract from calotropis procera leaves and thereby performed evaluating milk‐clotting activity and acute toxicity of crude extract. The extraction of coagulant was performed at 30, 45, and 60℃ using 2, 6, and 10 g of dried calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. John Wiley and Sons Inc. 2020-08-13 /pmc/articles/PMC7500763/ /pubmed/32994945 http://dx.doi.org/10.1002/fsn3.1765 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Abebe, Bethelhem
Emire, Shimelis
Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title_full Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title_fullStr Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title_full_unstemmed Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title_short Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
title_sort manufacture of fresh cheese using east african calotropis procera leaves extract crude enzyme as milk coagulant
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500763/
https://www.ncbi.nlm.nih.gov/pubmed/32994945
http://dx.doi.org/10.1002/fsn3.1765
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