Exploring cheese production enzymes from various plants as an alternative to Calf rennet

Abstract

Abstract Milk coagulation, traditionally relied on Calf rennet, is a crucial enzymatic process in cheese production. Ethical and practical constraints in using Calf rennet have led to the exploration of alternative sources. This study aimed to identify plant-based substitutes for calf rennet by investigating the coagulating potential of extracts from three plants: Calotropis procera, lemon, and Solanum incanum. Each plant tested with three extract levels (15, 20, and 25 ml), and replicated three times. Juices were extracted from lemon and Solanum incanum fruits through incision and squeezing. Meanwhile, Calotropis procera aqueous filtrates were separated from its polymeric gum using centrifugation. Then after, all extracts were further purified through muslin cloth and Whatman filter paper. Extracts were added to a beaker containing 500 ml of milk heated at 50 °C, and allowed to coagulate, resulting in the separation of cheese, curds and whey. Then after whey production, fresh and dry weights of cheese, and cheese yield percentage were measured and recorded. Statistical analysis using SAS Studio showed that there is highly significant differences with P < 0.0001 among plant extracts in their effects on the cheese-making potential. For all extract levels, the highest cheese-dry weight and percentage of cheese yield were observed in Calotropis procera and the lowest cheese formation starting times observed from lemon juice. These findings offer insights into optimizing cheese-making processes using natural sources and suggest that Calotropis procera, along with lemon juice and Solanum incanum, could serve as alternative sources of rennet.

Keywords

• Natural coagulant
• Plant protease
• Milk-clotting activity
• Calotropis procera
• Solanum incanum