Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet

Abstract

An aqueous extract of Withania coagulans was used to prepare cottage cheese from buffalo milk and its quality attributes were compared with cheese made from commercial rennet. Both cheeses contain satisfactory ranges of 49.6–54.7% moisture, 21.3–24.3% fat and 21.4–23.6% protein. The type of coagulant had no significant effect on acidity, protein and ash contents of both the cheeses. W. coagulans cheese showed a significantly (P < 0.05%) higher pH and moisture contents. Similarly, no marked differences were observed in their organoleptic evaluation, actual and theoretical yield. These results supported the fact that W. coagulans is a promising rennet substitute for cottage cheesemaking.

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

“…On the other hand, the pH values in all treatments recorded were higher than the values reported by Lawrence and Gilles (1980). This higher value of pH may be associated with the higher strength of the coagulating agent and microbial activity as well as the different processing techniques and type of milk used (Tejada et al 2008;Khan and Masud 2013). The differences in the pH values of the prepared cheese samples could be associated with the different initial pH values, and enzymatic activity of the extracts used for cheese preparation as a continuous decline in the pH was observed in all storage treatments except for lyophilised extract.…”

“…Cheese manufacturing is one of the most significant methods of preserving the major milk constituents (Khan and Masud 2013). The most important step during cheesemaking is the milk coagulation, achieved through the addition of calf rennet and more recently with microbial rennet (usually Renault et al 2000;Beigomi et al 2014).…”

“…Subsequently, some studies have shown that the problem of this bitter taste can be removed using 0.85% NaCl aqueous solution as an extracting media for this enzyme. The optimum concentration of 15 lL/mL of milk at 37°C has been found to be the best for milk coagulation (Shehla et al 2009;Nawaz et al 2011 andKhan andMasud 2013). Shehla et al (2009) reported partial purification of a unique single band of molecular weight 66 kDa.…”

Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

“…Optimal cheese yield is very important for cheese production process. [101] Several plant enzymes were studied due to their milk-clotting activities. Most of them are not very suitable for cheese production in an industrial scale.…”

“…Within this process, cheeses undergo protein loss as a result of excessive proteolytic activities. [101] Table 4 summarises some cheese yields determined for cheeses produced with plant rennet as compared with those made with commercial chymosin. According to literature, the loss of yield in Portuguese cheeses produced by C. cardunculus coagulant cannot be considered a problem, as whey is used commonly for a traditional production of whey cheese (Requeijão).…”