National Academy of Agricultural Sciences (NAAS)
|
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 |
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.
Citations |
 |
 |
 |
 |
