Papain Enzyme and Lemon as Coagulants in Cottage Cheese

Abstract

Cottage cheese is one type of cheese that is processed without ripening, which is made from milk coagulated using lactic acid bacteria or rennet enzyme. Another alternative as a substitute for rennet is the papain enzyme and lemon juice. This study aimed to access the influence of enzymes concentration and pasteurization temperature to the yield and quality of cottage cheese while lemon juice as fixed variable . Papain enzymes are isolated from immature papaya fruit sap, mixed with sulfite, the emulsion of gum is dried using vacum oven to become crude papain, and lemon juice obtained from ripe lemon fruit. Cottage cheese made by pasteurization of fresh cow milk, addition papain enzyme and lemon juice, stirring, and the curd is separated. Analysis products are included the percentage of curd, lactic acid, protein content, water content and texture. The best results showed that from 200 ml of fresh cow milk obtained at 0.5% enzymes and 50°C with a weight of curd 30.16%, lactic acid 0,16%, dissolved protein concentrations 375.61 mg/l, and 5.33 g in texture.