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Preparation of cheddar and processed cheese using the milk clotting enzyme from Ficus carica L.

Krishnaswamy, M. A. and Johar, D. S. (1960) Preparation of cheddar and processed cheese using the milk clotting enzyme from Ficus carica L. Proceedings of the symposium on Proteins, Mysore, August. pp. 302-306.

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Abstract

Cheese is a protein rich food and a valuable supplement to the majority of Indian diets which are deficient in protein. There is very little commercial production of this valuable protective food in the country. Imported cheese is very expensive. Steps should therefore be taken to increase the indigenous production of cheese. The use of rennin from calf mucosa in cheese making is well known. At present there is restriction in the country, on the import of animal rennet. Also, there is objection by a section of people to the consumption of cheese made with animal rennet. These difficulties could be overcome and cheese made increasingly popular, if it can be manufactured with vegetable rennet. Investigations1,2 carried out to replace animal rennet with milk clotting enzymes from plant sources have shown that the enzyme from the latex of Ficus carica L. would be suitable for cheese making. Studies on the preparation of this milk clotting enzyme, its purification and physico-chemical properties (including milk clotting) have been reported2,8. However, its utilization for manufacture of cheese has not been investigated. In the present studies attempts have been made to manufacture cheddar and processed cheese of acceptable quality with vegetable rennet.

Item Type: Article
Uncontrolled Keywords: Cheese, protein rich food, rennin, Ficus carica L., milk clotting enzyme
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2012 04:01
Last Modified: 09 Jul 2012 04:01
URI: http://ir.cftri.com/id/eprint/4953

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