Development and technological validation of a lacto-vegetarian cheese

Calotropis procera produces and stores a milky sap containing proteolytic enzymes that are efficient in cheese making. A standard protocol for obtaining these enzymes is presented. The enzyme preparation (EP) is characterized in terms of protein profile, enzyme activity and chemical stability, among other standard criteria. Latex was obtained from wild plants located in ten independent plant communities, geographically spaced for comparison. The geographical locations represented different microenvironments where the plant grows naturally. Proteolytic activity was measured as an internal marker and to determine the stability of the samples during storage. The PE was also analyzed for metal content and microbiology. PE showed homogeneity in terms of enzymatic activity, chromatographic and electrophoretic profile, regardless of the time or place of latex collection. The ethanolic extract (EP) induced milk coagulation after storage for up to six months. The standardized process for obtaining EP is suitable for use in cheese production.

Pagina's: 108, Paperback, KS OmniScriptum Publishing