Production of Traditional Cheese Coagulant in Farmhouse and Coagulating Effect

Dilek Say,Nuray Guzeler

doi:10.12944/crnfsj.4.special-issue-october.18

Dilek Say, Nuray Guzeler

Open Access

https://doi.org/10.12944/crnfsj.4.special-issue-october.18

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Abstract

Milk-clotting enzymes are the primary active agents in the manufacture cheeses. Animal rennet, microbial coagulant and plant coagulant are used as milk coagulants in cheese making. However, alternative milk coagulants are investigated instead of animal enzymes due to slaughtering of young ruminant. Manufacturing of milk clotting enzyme in farmhouse have been employed successfully for many centuries in Mediterrenean region and Toros mountain villages of Turkey for the production of traditional Tulum cheese. Figs, raisins, white beans, chickpeas, carob, granulated sugar, salt, yoghurt and home-made rennet (sarkanak) are found in the content of this enzyme. This mixture is left at room temperature for 5-6 days. The enzyme is filtered from using cloth bag and added into milk for coagulation. In this research; chemical composition of cow’s milk, goat’s milk and ewe’s milk were determined and obtained enzymes from different manufacturers were investigated of clotting effects on cow’s milk, goat’s milk and ewe’s milk. Four different coagulants had a strong coagulating effect on raw and pasteurized ewe's milk. The highest milk clotting activity of all coagulant samples were seen in ewe's milk, followed by cow's milk and goat's milk.

Highlights

Average total milk production in Turkey is around 18 million tons per year
Goat production in Mediterranean countries is particulary important under extensive conditions and ewe’s milk with goat milk are consumed locally and processed delicious cheeses that are highly appreciated by the consumers
Coagulation of milk is the main step in the manufacture of cheese and can be achieved by a number of proteolytic enzymes from various sources, such as different animal species, microbial proteinases and proteinases extracted from fruits and plants3

Summary

Introduction

Average total milk production in Turkey is around 18 million tons per year. Cow’s milk provides 91.39% of it , 6.04% is ewe’s milk and 2.28% is goat’s milk. Goat production in Mediterranean countries is particulary important under extensive conditions and ewe’s milk with goat milk are consumed locally and processed delicious cheeses that are highly appreciated by the consumers. Their particular sensory characteristics are more preferred than cow’s milk cheeses due to the composition of sheep and goat’s milk. Calf rennet is still the most commonly used enzyme in cheese making. The increasing consumption of cheese and coupled with a world shortage of calf rennet have encouraged a search for alternative milk coagulants

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