ENEMS MICROSYSTEMS RESEARCH SPOT: EFFECT OF TEMPERATURE ON THE CATALYTIC FUNCTION OF CALOTROPIS PROCERA IN MILK FOR CHEESE PRODUCTION

EFFECT OF TEMPERATURE ON THE CATALYTIC FUNCTION OF CALOTROPIS PROCERA IN MILK FOR CHEESE PRODUCTION

CHAPTER ONE

1.0 INTRODUCTION

Milk coagulation is the main step for producing cheese, and coagulating enzymes, which are preparations of Proteolytic enzymes, have been used in cheese making for thousands of years, and they seem to be the oldest known application of enzymes. The earliest indication of cheese making descends from cave paintings around 5000 BC (Harboe et al. 2010).

Historically, most enzyme preparations used for cheese have been extracts from the stomachs of ruminants, but coagulants from microbes and plants were also used at very early dates (Harboe et al. 2010; Jacob et al. 2011).

Ruminant stomach especially that of the calf is the source of rennet. It contains chymosin (EC 3.4.23.4) as the main enzyme component and has been the most widely used in cheese making. The cheese production increased by a factor of approximately 3.5 since 1961 but the rennet supply decreased due to the limited availability of ruminant stomachs (Jacob et al. 2011).

Various factors such as high price of rennet, religious concerns (e.g., Islam and Judaism), diet (vegetarianism) or ban on recombinant calf rennet (in France, Germany and The Netherlands) have encouraged the search for alternative milk-clotting sources (Roseiro et al. 2011).

This research will directed towards discovering milk-clotting enzymes from calotropis procera and knowing the effect of temperature of different coagulation of milk which would satisfactory replace calf rennet in cheese making, including microbial, recombinant, and plant-based enzymes (Jacobet al. 2011).

The most important substitutes which fulfill the requirements of cheese manufacture include microbial, recombinant, and plant-based enzymes which have been isolated and studied. Rennet substitutes produced by microorganisms and genetically engineered microorganisms have proven to be suitable substitutes for animal rennet, but increasing interest has been directed toward vegetable coagulants i.e., the milk-clotting enzymes extracted from plants. According to Tamer and Mavituna (1997), these enzymes are present in almost all kinds of plant tissues and it appears to be a general rule that all proteolytic enzymesbhave the ability to clot milk under appropriate conditions. Almost all the enzymes usedbas milk coagulants belong to aspartic proteases, but enzymes from other groups such as cysteine and serine proteases have also been used.

Plant extracts have been used as milk coagulants in cheese making since ancient times. Cheeses made with vegetable coagulant can be found mainly in Mediterranean, West African, and southern European countries. Spain and Portugal have the largest variety and production of cheeses using Cynara sp. as the vegetable coagulant (Roseiro et al. 2003).

The extracts of Cynara spp. have been used in the making of Portuguese Serra and Serpa cheeses (Macedo et al. 1993) and Spanish Los Pedroches, La Serena (Roa et al. 1999) and Torta del Casar cheeses (from ewes’ milk) as well as Los Ibores cheese (from goats’ milk) and Flor de Guía cheese (from a mixture of ewes’ and cows’ milk) (Fernández-Salguero et al. 1991; Fernández-Salguero 1999; Sanjuán et al. 2002).

In West African countries like Nigeria and the republic of Benin, extracts from Calotropis Procera (Sodom apple) have been used in traditional cheese making (Roseiro et al. 2003).

However, the excessive proteolytic nature of most vegetable coagulants has limited their use in cheese manufacturing due to lower cheese yield and defects in flavor and texture (Lo Piero et al. 2002).

Therefore, the search for new potential milk-clotting enzymes from plants is in continuous process, so as to make them industrially useful and go with the increasing global demand for diversified and high quality cheese production (Hashim et al. 2011).

Several studies have been performed using plant-derived enzymes for cheese making. Sousa and Malcata (2002) reviewed the role of plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species, while as Roseiro et al. (2003) reviewed the use of plant extracts with special reference to Cynara species. Jacob et al. (2011) reviewed the important types of milk-clotting enzymes including animal rennet, microbial coagulants, recombinant coagulants, and plant-derived clotting enzymes. Yegin and Dekker (2013) have recently reviewed the progress in the field of aspartic proteinases from animal, plant and microbial origin with a special emphasis on 6 M.A. Shah et al. structures, functions, catalytic mechanism, inhibition and engineering. The objective of this review is to summarize the latest research findings on plant-derived clotting enzymes with special emphasis on enzyme chemistry, production and techno-functional properties.

Calotropis Procera is a species of flowering plant in the family Apocynaceae that is native to North Africa, Tropical Africa, Western Asia, South Asia, and Indochina. The green globes are hollow but the flesh contains a toxic milky sap that is extremely bitter and turns into a gluey coating resistant to soap.

Common names for the plant include apple of Sodom, Sodom apple, stabragh, king’s crown, rubber bush, and rubber tree. The name apple of Sodom derives from the Hebrew Tapuah Sodom.

1.1 STATEMENT OF PROBLEM

Many scientist have researched on how to develop coagulation of milk through speeding up the rate of reaction because the enzymes used then was very expensive and difficult to get and it was gotten from rennin calf of animals that is why scientist felt that there is a strong need to find a cheap safe and more easily available milk coagulant that could speed up the rate of chemical reaction in the production of cheese called Calotropis Procera it is a flowering green plant that the flesh contain a toxic milky sap that is extremely bitter and turns into a gluey coating resistant. The research work on Calotropis Procera regarding its multifunctional use in human medicine and special emphasis is given to the milk coagulating properties it has in the coagulation of milk and with the view to know at what temperature the coagulation of milk using the plant enzyme will coagulate.

1.3 AIMS AND OBJECTIVES

The aim of this study is to determine the effect of temperature on the catalytic function of Calotropis Procera in milk for cheese production.

13.1 OBJECTIVES

The objectives of this study are:

To carry out the coagulation of milk using Calotropis Procera extract and Lactic Acid bacteria.
To investigate the effect of temperature on the properties of cheese
Compare the properties of cheese obtained using Calotropis Procera and Lactic Acid bacteria
To determine some physical parameters and metals on the produced cheese.

from WordPress https://ift.tt/u6YqVkf
via IFTTT

ENEMS MICROSYSTEMS RESEARCH SPOT

Friday 14 April 2023

EFFECT OF TEMPERATURE ON THE CATALYTIC FUNCTION OF CALOTROPIS PROCERA IN MILK FOR CHEESE PRODUCTION

No comments:

Post a Comment