Isolate and Extract for Milk Clotting Enzymes from the leaves of &lt;i&gt;Moringa Oleifera, Carica Papaya &lt;/i&gt;and&lt;i&gt; Mangifera Indica &lt;/i&gt;and Use in Cheese Making: The Case of Western Hararage Region, Ethiopia

Abebe Getu Derso,Getachew Gashaw Dagnew

doi:10.12691/jfnr-7-3-10

Abstract

Milk-clotting activity was screened from leaves of Carica papaya, Mangifera indica and Moringa oleifera in order to use the leaf with the highest milk-clotting activity as a source of the enzyme. The results of the present study showed that milk-clotting activity was only detected in the leaf extracts of Carica papaya and Moringa oleifera and the leaf extract from the leaf of Mangifera indica showed no activity. Ammonium sulfate precipitation was used in this study and the results showed that the highest milk-clotting activity was obtained with 40 % ammonium sulfate saturation. Maximum temperature for the crude extract of Carica papaya and Moringa olifera showed milk clotting activity at 70°C and 65°C respectively and also showed the highest clotting activity at a pH of 7.5 and 7 respectively. There was more than 80% retention of the milk-clotting activity of the crude extract of Carica papaya and Moringa olifera after 1h incubation at 60°C and 55°C respectively and the result also indicated that the crude extract retained more than 80% of its activity between pH 5 to pH 7.5 and pH 5 to pH 6 respectively. Finally the crude extract of Carica papaya and Moringa oleifera has a highest enzymatic activity at a concentration of 70 and 90 grams respectively.

Highlights

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 results of the present study showed that milk-clotting activity was only detected in the leaf extracts of Carica papaya and Moringa oleifera and the leaf extract from the leaf of Mangifera indica showed no activity
The results showed that of Carica papaya and Moringa oleifera leaf extracted with 5% NaCl in sodium acetate buffer, pH 5.0 had higher milk-clotting activity compared to that extracted with the other extracting solution (Figure 2)

Summary

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. Most enzyme preparations used for cheese have been extracts from the stomachs of ruminants, but coagulants from microbes and plants were used at very early dates [1]. Milk and milk products play a very important role in feeding the rural and urban population of Ethiopia and have a high nutritional value and are daily produced, sold for cash or readily processed. Cheese-making starts with coagulation of milk, which is widely achieved by rennin, extracted from calf’s abomasums before weaning. The reduced supply of rennin has led to the search for coagulant substitutes. Numbers of proteolytic enzymes from various sources have been used: bovine, porcine and chicken pepsins, fish chymotrypsins as well as proteases of fungi and transgenic microorganisms [2]

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