International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Kiwifruit enzyme: A new plant coagulant for the development of cottage cheese


Swati Sharma, Devina Vaidya

In the present work, extraction of kiwifruit enzyme, partial purification, characterization, optimization of enzyme concentration, quality of cottage cheese prepared and their comparative study with animal rennet was studied. In the experiment, first enzyme was extracted at various stages of maturity followed by partial purification, characterization and optimization of enzyme concentration was done. Results showed that kiwifruit enzyme has maximum enzyme activity at immature stage and partial purification with ammonium sulphate precipitation method at 40-60 per cent shows the highest yield. Characterization of enzyme through Response Surface Methodology (RSM) shows that enzyme was stable at pH (8) and temperature (450C). The quality of cottage cheese prepared with kiwifruit enzyme was comparable to the rennet cottage cheese. Therefore, it was finally concluded that animal origin rennet can be completely or effectively replaced by employing plant kiwifruit partially purified enzyme at the rate of 0.5 per cent for cottage cheese production.
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How to cite this article:
Swati Sharma, Devina Vaidya. Kiwifruit enzyme: A new plant coagulant for the development of cottage cheese. International Journal of Food Science and Nutrition, Volume 3, Issue 1, 2018, Pages 12-19
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition