Vol. 12, Special Issue 11 (2023)

Author(s):
Sonam Kumari, Yogesh Khetra, GS Meena, Sangita Ganguly and Richa Singh

Abstract:
Plant-based enzymatic coagulants are becoming more and more popular in the dairy and allied food industries because they are easily accessible, comply with government regulations, have a high economic value, are easy to use, and are in line with vegetarian diets and expanding health trends. Therefore, the purpose of this study was to check the possibility of crude extract of pumpkin seed as a source of milk coagulating enzyme as well as the impact of thermal treatment of milk on its coagulation efficiency. The milk coagulation efficiency of the extract was significantly different for thermally treated and non-treated milk. Based on this study, it was found that the protease derived from pumpkin seeds exhibits the potential to coagulate milk over a broad temperature range. The coagulation efficiency for thermally treated milk was lower than for non-treated milk.