Abstract

The study investigated the potential use of ginger protease as a coagulant in the preparation of mozzarella cheese. Control cheeses were prepared using calf rennet for comparison. Numerical optimization study revealed maximum milk clotting activity at pH5, temperature 35°C and enzyme concentration 15μL/mL of milk using ginger protease. Fat, ash, acidity, pH, calcium content and yield of the cheese were similar to the control. Ginger protease significantly enhanced the flavor of the cheese. While meltability and baking properties were comparable to the control, stretchability was relatively lower.

Keywords: Milk clotting; Plant rennet; Casein; Mozzarella; Coagulation; Purification

Abbreviations: BSE: Bovine Spongiform Encephalopathy; PA: Proteolytic Activity; MCA: Milk-Clotting Activity; RSM: Response Surface Methodology; ANOVA: Analysis of Variance; LSD: Least Square Difference; DAR: Direct Acidification Rennet; SCR: Starter Culture Rennet; SCGP: Starter Culture Ginger Protease