Cheese-making properties of vegetable rennet from sodom apple ( Calotropis procera)

• Published in: Food chemistry Vol. 26; no. 1; pp. 71 - 79
• Main Authors: Aworh, Ogugua C., Muller, H.G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1987; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Keeping quality; Cheese; Raw materials; Tropical fruit; Rennet substitute; Texture
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(87)90168-3

Yield, chemical composition and texture profile of cheese made with vegetable rennet from sodom apple leaves were compared with those of a direct acid cheese made with calf rennet. Yield, moisture, fat and protein contents were 14·47%, 49·70%, 26·15% and 20·0%, respectively, for cheese made with vegetable rennet and 12·45%, 44·80%, 29·84% and 20·4%, respectively, for the direct acid cheese made with calf rennet. Cheese made with vegetable rennet had less soluble nitrogen than that made with calf rennet despite the fact that vegetable rennet was more proteolytic in casein solution than calf rennet. Relative to that made with calf rennet, cheese made with vegetable rennet was harder, less cohesive and more gummy, presumably because of differences in chemical composition and physical characteristics between the cheeses.