Journal of Food Processing & Technology

Production and comparitive analysis of nutrient enriched cheese with microorganism using natural extract treatment

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Imran Patel, Ajinkya K. Shahane and Priti S. Pandit

Posters: J Food Process Technol

Abstract:

The present study was carried out to determine the enrichment in nutritional value of cheese production using Lactobacillus spp. and Saccharomyces spp. with Natural extracts. Proteolytic enzyme like rennet is used in large scale production of the cheese isolated from calf stomach which is expensive and also raises ethical issues. To overcome the problem, research is been carried out for enzyme alternatives like natural extracts from Carica papaya and pineapple that have been proven to have proteolytic activity. Lactobacillus spp. and Saccharomyces spp. were isolated from curd and idli batter which were used as starter cultures. Peel and pulp extract of Carica papaya and pineapple was used as source of proteolytic enzymes. Fermentation were initiated by starter culture and natural extract followed by separation of whey, salting, ripening, cheddaring, and maturation of cheese. These samples of cheese were analyzed for its nutritional values and physiological characters viz., texture, aroma, flavor, colour, hardness, moisture content. It could be concluded that the study provided a better alternative in cheese products by using cheaper sources to valuable and quality product. This study concludes the potential of inexpensive natural source as an alternative to this Rennet for the production of Cheese.