Vol. 9, Issue 2 (2020)

Author(s):
Shelly Jain and SS Ahlawat

Abstract:
Through this study, the proximate composition, textural profile and colour profile parameters of cottage cheeses prepared using enzyme extracts from mustard and sunflower oilseed cakes (experimental cheese samples) were determined. Cottage cheese prepared using microbial rennet was taken as control. The results revealed that cottage cheeses developed using enzyme extracts were found highly comparable to the control sample when all the above mentioned parameters were studied. Thus, this study could conclude that these cheap plant sources of milk clotting enzymes (oilseed cakes) may prove a potential substitute of rennet in the dairy industry with probable applications. Further, intense evaluation of the quality of cheese curd produced by their action will shed more light into their commercial suitability.