The quality of skim milk curd produced using biduri (Calotropis gigantea) latex as rennet replacement

Abstract

Physical and chemical quality of milk curd produced using various biduri latex as rennet placement were investigated in skim milk-clotting. The materials used in this study were rennet, commercial skim milk and biduri latex powder. Four types of formula namely P0: rennet 0.02% + CaCO3 0.01%; P1: biduri latex powder 0.015% + CaCO3 0.01%, P2: biduri latex powder 0.020% + CaCO3 0.01% and P3: biduri latex powder 0.025% + CaCO3 0.01% were applied to produce milk curd. As quality parameter, weight and yield (based on dry matter content in %) curd, dry matter (DM), water, protein (Kjeldahl method), and fat content were evaluated. Result showed that fat content, weight and yield of curd were higher in milk curd produced with biduri latex compared to control, however protein content was lower. As the conclusion, the use of biduri latex up to 0.025% able to replace rennet for milk curd production which shows better in physical quality.