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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1-7
DOI: https://doi.org/10.20546/ijcmas.2018.702.001


Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme
Swati Sharma*, Devina Vaidya and Nilakshi Chauhan
Department of Food Science and Technology, Dr YSP University of Horticulture and Forestry, Nauni, Solan-173230, India
*Corresponding author
Abstract:

Cottage cheese (soft cheese) is an excellent source of protein, fats and minerals such as calcium, iron and phosphorus, vitamins and essential amino acids, thus making it an important food in the diet of both old and young. It is commercially made with the addition of chymosin (rennet). The worldwide increase in cheese production, alongside with the reduced supply of calf rennet and higher prices, have led to an increase in the demand for alternative sources of milk coagulants. Therefore, this study was designed to evaluate the effect of kiwifruit enzyme on the quality of cottage cheese. In the experiment, first enzyme was extracted from the kiwifruits followed by partial purification, characterization, optimization of enzyme concentration, microbiological analysis, nutritional evaluation and organoleptic analysis of cottage cheese was done. It is observed that cottage cheese prepared with kiwifruit enzyme showed comparable results to rennet in nutritional composition as well as in organoleptic properties during storage. Therefore, it was finally concluded that partially purified kiwifruit enzyme at the rate of 0.5 per cent can be used as potential vegetable source of coagulant for manufacturing of cottage cheese without any adverse effect on taste and nutritional characteristics.


Keywords: Kiwifruit enzyme, Cottage cheese, Partial purification, Characterization, Total bacterial count
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How to cite this article:

Swati Sharma, Devina Vaidya and Nilakshi Chauhan. 2018. Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme.Int.J.Curr.Microbiol.App.Sci. 7(2): 1-7. doi: https://doi.org/10.20546/ijcmas.2018.702.001