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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 1202-1209
DOI: https://doi.org/10.20546/ijcmas.2019.812.148


Preparation and Evaluation of Cottage Cheese using Enzyme Extracted from Mustard Oilseed Cake
Shelly Jain1*, Sandeep Gupta2, Aman Kumar3, Yogesh Bangar4 and S. S. Ahlawat1
1Department of livestock Products Technology, 2Department of Veterinary Physiology & Biochemistry, 3Department of Animal Biotechnology, 4Department of Animal Genetics and Breeding, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
*Corresponding author
Abstract:

The present study was aimed at preparing cottage cheese using an enzyme extract from mustard oilseed cake keeping in mind the plant alternative of rennet to be used as a source of milk clotting enzyme. Cottage cheese prepared using microbial rennet was taken as control. Under specific conditions of pH, temperature and concentration, the enzyme was used for the development of cottage cheese. Percent cheese yields, sensory evaluation and proximate composition of cottage cheese samples were determined. The results pertaining to these parameters revealed that the developed product using mustard enzyme extract was highly acceptable and comparable to the control and therefore the potential of mustard enzyme extract as a plant source of rennet substitute for the preparation of cottage cheese could be proved through this study.


Keywords: Cottage cheese, Mustard oilseed cake, Rennet substitute, Sensory evaluation
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How to cite this article:

Shelly Jain, Sandeep Gupta, Aman Kumar, Yogesh Bangar and Ahlawat, S. S. 2019. Preparation and Evaluation of Cottage Cheese using Enzyme Extracted from Mustard Oilseed Cake.Int.J.Curr.Microbiol.App.Sci. 8(12): 1202-1209. doi: https://doi.org/10.20546/ijcmas.2019.812.148