Calf rennet production and its performance optimization
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Abstract
Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum. The rennet extracted was optimized for its clotting time t (s) by varying three levels of temperature (30, 35 and 40oC), pH (4, 5 and 6) and CaCl2 concentration (0.1, 0.2 and 0.3 gm/500 ml of milk) using response surface method (RSM) and also its milk clotting activity (MCA) was determined. Based on the optimized result, temperature 39.13oC, pH 4 and CaCl2 concentration of 0.21 gm/500ml had resulted minimum clotting time of 91.27 s. Using this minimum clotting time, the strength was found to be 1: 13148, establishing the fact that the calf rennet is the best natural coagulant of milk.
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Keywords
Abomasum, Calf rennet, Clotting time, Response surface method.
References
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Beresford, T.P., (2003). Non-starter lactic acid bacteria (NSLAB) and cheese quality, in Gerrit Smith, Dairy Processing: Improving Quality, 448-469.
Box GEP and Behnken DW (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2: 455–75.
Cakmaki, S., and E. Boroúlu, (2004). Some Quality Characteristics of Commercial Liquid Rennet Samples. Turkish Journal ofVetenary and AnimalScience, 28: 501-505.
Cassandro, M., A. Comin, M. Ojala, R. Dal Zotto, M. De Marchi, L. Gallo, P. Carnier, and G. Bittante. (2008). Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows, Journal of Dairy Science, 91: 371–376.
Damodaran, S., Parkin, K. L., Fennema, O. R. (2008). Fennema’s Food Chemistry, 4th ed., CRC Press, Taylor and Francis Gp, Boca Raton, FL.
De Kruif, C. G. (1999). Casein micelle interactions. International Dairy Journal, 9: 183–188.
Egito, A. S., Girardet, J. M., Laguna, L. E., Poirson C.,Molle D., Miclo, L.,Humbert, G., Gaillard, J. L. (2006). Milk clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine k-casein, International Dairy Journal, 17:816- 825
Fox, P.F., T.P., Guinee, T. M. Cogan, and P. L. H. Mcsweeney, (2000). Fundamentals of Cheese Science, Aspen, Gaithersburg, MD. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic.
Green M. L, Angel S, Lowe P. A, Marston A. O, (1985). Cheddar cheese making with recombinant calf chymosin synthesized in Escherichia. Journal of Dairy Research, 52: 281.
Hamano, K., Ishii, T., Ozawa, M., Sengers, J. V., and Krall, A. H. (1995). Physics Review Letter, 51: 1254.
Hubble J., Mann, P. (1984). Destabilisation of microbial rennet, Biotechnology Letters, 6(6):341 – 344.
Katarzyna Skrzypczak, Waldemar Gustaw, Dominik Szwajgier, Emilia Fornal, Adam Wasko (2017). k-Casein as a source of short chain bioactive peptides generated by Lactobacillus helveticus, Journal of Food Science and Technology, 54(11): 3679 – 3688.
Lambert, J. C., (1988). Village milk processing, FAO, Animal production and health Division.
Luecy J.A.l (2002). Rennet coagulation of milk. In encyclopedia of dairy sciences. (Roginski,H.,Fuquay, J.,W., Fox P., F., ed.), Academic Press.1: 286 – 293.
Libouga D. G. (2004). Edibility of cheese manufactured using Ongokea gore extract, Tropical Science, 44:180 - 183.
Luisa Bivar Roseiro, Manela Barbose, Jennifer M Ames, Andrew R Wilbey (2003). Cheese making with vegetable coagulants – the use of Cynara L. for the production of ovine milk cheeses. International journal of Dairy Technology, 56(2): 76 – 85.
Mateo, M. J., O’Callaghan, D. J., Everard, C. D., Fagan, C. C., Castillo, M., Payne, F. A. and O’Donnell, C. P. (2009). Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Lebensm. Wiss. Technology, 950–955.
Moghaddam Sh. Khalil, M. Khaleghian, F. Naderi, M. Azin, M. Monajjem (2008).Purification and characterization of milk clotting enzyme produced by Rhizomucor Rmiehei, Journal of Physical and Theoretical chemistry of Islamic Azad University of Iran, 5(3): 149-154.
Mei-Li Chiang (2002). Influence of the structure of rennet – induced gels on the cheesemaking process and cheese composition. (Master Thesis), Institute of Food, Nutrition and Human health, Massey University, Palmerston, North New Zealand.
Montgomery, D. (2005). Design and analysis of experiments. John Wiley & Sons Inc., New York.
Moran J. (2005). Tropical dairy farming: feeding management for small holder dairy farmers in the humid tropics,Landlinks press, 312.
NATIONAL DAIRY COUNCIL, (1992). Technical Profile – Rennet. ETP1/92. National Dairy Council, London, :4
O’Callaghan, D. J., C. P. O’Donnell, and F. A. Payne. (2002). Review of systems for monitoring curd setting during cheesemaking. International Journal of Dairy Technology, 55: 65–74.
SailajaV., Ravanaiah, G. and Narasimha Murthy C. V. (2017). Antioxidant Property Gorojanum, International Journal of Engineering Technology Science and Research, ISSN 2394 – 3386, 4(2): 43-47.
SaiManasa J., Shalini N., N. Yamuna Venkata Lakshmi and Shailaja Raj M. (2012). Production of Cheese from Rennet enzyme using Rhizomucor michei isolated from cow dung, Helix, 3: 169-172.
Sengul Mustafa, Erkaya Tuba, Muhammet Derissoglue, Ogus Aydemir, Osman Gul (2014). Compositional, biochemical and textural changes during ripening of Tulum Cheese made with different coagulants, International Journal of Dairy Technology, 67(3): 373-383.
Visser, S., Slangen, C.J. and van Rooijen, P.J. (1987). Peptide substrates for chymosin (rennin). Interaction sites in ?-casein-related sequences located outside the (103-108)-hexapeptide region that fits into the enzyme's active- site cleft, Biochemical Journal, 244: 553-558.
R.J. Whitehurst and B.A. Law. (2002). Enzymes in Food Technology, Sheffield Academic Press Ltd, Sheffield, UK, 96.
Zhigang An, Xiaoling He, Weidong Gao, Wei Zhao, Weibing Zhang (2014). Characteristics of miniature cheddar type cheese made by microbial rennet from Bacillus amyloliquefaciens: A comparison with commercial calf rennet, Journal of Food Science, 79(2):M214 – M221.
Zoon, Girardot B. (1989). Milk protein analysis and cheese yield. Journal of Dairy Science,81: 125-134.
Beresford, T.P., (2003). Non-starter lactic acid bacteria (NSLAB) and cheese quality, in Gerrit Smith, Dairy Processing: Improving Quality, 448-469.
Box GEP and Behnken DW (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2: 455–75.
Cakmaki, S., and E. Boroúlu, (2004). Some Quality Characteristics of Commercial Liquid Rennet Samples. Turkish Journal ofVetenary and AnimalScience, 28: 501-505.
Cassandro, M., A. Comin, M. Ojala, R. Dal Zotto, M. De Marchi, L. Gallo, P. Carnier, and G. Bittante. (2008). Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows, Journal of Dairy Science, 91: 371–376.
Damodaran, S., Parkin, K. L., Fennema, O. R. (2008). Fennema’s Food Chemistry, 4th ed., CRC Press, Taylor and Francis Gp, Boca Raton, FL.
De Kruif, C. G. (1999). Casein micelle interactions. International Dairy Journal, 9: 183–188.
Egito, A. S., Girardet, J. M., Laguna, L. E., Poirson C.,Molle D., Miclo, L.,Humbert, G., Gaillard, J. L. (2006). Milk clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine k-casein, International Dairy Journal, 17:816- 825
Fox, P.F., T.P., Guinee, T. M. Cogan, and P. L. H. Mcsweeney, (2000). Fundamentals of Cheese Science, Aspen, Gaithersburg, MD. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds.), Elsevier Academic.
Green M. L, Angel S, Lowe P. A, Marston A. O, (1985). Cheddar cheese making with recombinant calf chymosin synthesized in Escherichia. Journal of Dairy Research, 52: 281.
Hamano, K., Ishii, T., Ozawa, M., Sengers, J. V., and Krall, A. H. (1995). Physics Review Letter, 51: 1254.
Hubble J., Mann, P. (1984). Destabilisation of microbial rennet, Biotechnology Letters, 6(6):341 – 344.
Katarzyna Skrzypczak, Waldemar Gustaw, Dominik Szwajgier, Emilia Fornal, Adam Wasko (2017). k-Casein as a source of short chain bioactive peptides generated by Lactobacillus helveticus, Journal of Food Science and Technology, 54(11): 3679 – 3688.
Lambert, J. C., (1988). Village milk processing, FAO, Animal production and health Division.
Luecy J.A.l (2002). Rennet coagulation of milk. In encyclopedia of dairy sciences. (Roginski,H.,Fuquay, J.,W., Fox P., F., ed.), Academic Press.1: 286 – 293.
Libouga D. G. (2004). Edibility of cheese manufactured using Ongokea gore extract, Tropical Science, 44:180 - 183.
Luisa Bivar Roseiro, Manela Barbose, Jennifer M Ames, Andrew R Wilbey (2003). Cheese making with vegetable coagulants – the use of Cynara L. for the production of ovine milk cheeses. International journal of Dairy Technology, 56(2): 76 – 85.
Mateo, M. J., O’Callaghan, D. J., Everard, C. D., Fagan, C. C., Castillo, M., Payne, F. A. and O’Donnell, C. P. (2009). Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Lebensm. Wiss. Technology, 950–955.
Moghaddam Sh. Khalil, M. Khaleghian, F. Naderi, M. Azin, M. Monajjem (2008).Purification and characterization of milk clotting enzyme produced by Rhizomucor Rmiehei, Journal of Physical and Theoretical chemistry of Islamic Azad University of Iran, 5(3): 149-154.
Mei-Li Chiang (2002). Influence of the structure of rennet – induced gels on the cheesemaking process and cheese composition. (Master Thesis), Institute of Food, Nutrition and Human health, Massey University, Palmerston, North New Zealand.
Montgomery, D. (2005). Design and analysis of experiments. John Wiley & Sons Inc., New York.
Moran J. (2005). Tropical dairy farming: feeding management for small holder dairy farmers in the humid tropics,Landlinks press, 312.
NATIONAL DAIRY COUNCIL, (1992). Technical Profile – Rennet. ETP1/92. National Dairy Council, London, :4
O’Callaghan, D. J., C. P. O’Donnell, and F. A. Payne. (2002). Review of systems for monitoring curd setting during cheesemaking. International Journal of Dairy Technology, 55: 65–74.
SailajaV., Ravanaiah, G. and Narasimha Murthy C. V. (2017). Antioxidant Property Gorojanum, International Journal of Engineering Technology Science and Research, ISSN 2394 – 3386, 4(2): 43-47.
SaiManasa J., Shalini N., N. Yamuna Venkata Lakshmi and Shailaja Raj M. (2012). Production of Cheese from Rennet enzyme using Rhizomucor michei isolated from cow dung, Helix, 3: 169-172.
Sengul Mustafa, Erkaya Tuba, Muhammet Derissoglue, Ogus Aydemir, Osman Gul (2014). Compositional, biochemical and textural changes during ripening of Tulum Cheese made with different coagulants, International Journal of Dairy Technology, 67(3): 373-383.
Visser, S., Slangen, C.J. and van Rooijen, P.J. (1987). Peptide substrates for chymosin (rennin). Interaction sites in ?-casein-related sequences located outside the (103-108)-hexapeptide region that fits into the enzyme's active- site cleft, Biochemical Journal, 244: 553-558.
R.J. Whitehurst and B.A. Law. (2002). Enzymes in Food Technology, Sheffield Academic Press Ltd, Sheffield, UK, 96.
Zhigang An, Xiaoling He, Weidong Gao, Wei Zhao, Weibing Zhang (2014). Characteristics of miniature cheddar type cheese made by microbial rennet from Bacillus amyloliquefaciens: A comparison with commercial calf rennet, Journal of Food Science, 79(2):M214 – M221.
Zoon, Girardot B. (1989). Milk protein analysis and cheese yield. Journal of Dairy Science,81: 125-134.
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How to Cite
Calf rennet production and its performance optimization. (2018). Journal of Applied and Natural Science, 10(1), 247-252. https://doi.org/10.31018/jans.v10i1.1612
