National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was aimed at preparing cottage cheese using an enzyme extract from mustard oilseed cake keeping in mind the plant alternative of rennet to be used as a source of milk clotting enzyme. Cottage cheese prepared using microbial rennet was taken as control. Under specific conditions of pH, temperature and concentration, the enzyme was used for the development of cottage cheese. Percent cheese yields, sensory evaluation and proximate composition of cottage cheese samples were determined. The results pertaining to these parameters revealed that the developed product using mustard enzyme extract was highly acceptable and comparable to the control and therefore the potential of mustard enzyme extract as a plant source of rennet substitute for the preparation of cottage cheese could be proved through this study.
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