Papaya (Carica papaya) latex- an alternative to rennet for cottage cheese preparation
Objective: The study was conducted to standardize the desire level of papaya latex on quality of cheese prepared from cow milk.
Materials and methods: Cheese sample was prepared using whole milk collected from Dairy Farm, Bangladesh Agricultural University. This experiment was conducted on five treatments from cow milk named as sample CC1: cow control; A1: 2 drops (0.06 gm); B1: 3 drops (0.10 gm); C1: 4 drops (0.14 gm); D1: 5 drops (0.16 gm) of papaya latex. All experimental cheeses were judged by a panel of judges for organoleptic evaluation using a score card. The total solids and ash content of the different types of cheese were determined by oven drying method according to AOAC. Fat per cent, protein and acidity were determined by Babcock method, procedure and titrating with N/10 sodium hydroxide solution, respectively described by Aggarwala and Sharma.
Results: There was significant difference within the overall physical score of different samples except color score. Overall score of sample B1 was highest (93.67±1.53) and score of sample D1 was lowest (72.33±12.01). In case of chemical analysis, the highest protein value was 17.14±0.34% found in B1 and lowest value was 14.94±0.16% found in D1. The highest fat value of sample B1 was 23.00±1.00% and lowest value was 16.00±1.00% found in C1. Highest carbohydrate was found in A1 (9.44±2.25) and lowest in D1 (5.02±0.04). Total solids and moisture content of cheese differed significantly (P<0.01) among the sample. On the other hand, non-significant difference was found in acidity.
Conclusion: Cheese from cow milk, time on curd coagulation have significant difference (P<0.01) but non-significant difference was found in yield. Highest yield was found in sample CC1 (200.00±5.00 gm/kg) and lowest yield was found in B1 (193.33±2.89 gm/kg).
Copyright (c) 2018 Md. Shohel Rana, Md. Raihanul Hoque, Md. Obaidur Rahman, Raihan Habib, Mohammad Shohel Rana Siddiki
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).