Papaya (Carica papaya) latex- an alternative to rennet for cottage cheese preparation

Abstract

Objective: The study was conducted to standardize the desire level of papaya latex on quality of cheese prepared from cow milk.

Materials and methods: Cheese sample was prepared using whole milk collected from Dairy Farm, Bangladesh Agricultural University. This experiment was conducted on five treatments from cow milk named as sample CC₁: cow control; A₁: 2 drops (0.06 gm); B₁: 3 drops (0.10 gm); C₁: 4 drops (0.14 gm); D₁: 5 drops (0.16 gm) of papaya latex. All experimental cheeses were judged by a panel of judges for organoleptic evaluation using a score card. The total solids and ash content of the different types of cheese were determined by oven drying method according to AOAC. Fat per cent, protein and acidity were determined by Babcock method, procedure and titrating with N/10 sodium hydroxide solution, respectively described by Aggarwala and Sharma.

Results: There was significant difference within the overall physical score of different samples except color score. Overall score of sample B₁ was highest (93.67±1.53) and score of sample D₁ was lowest (72.33±12.01). In case of chemical analysis, the highest protein value was 17.14±0.34% found in B₁ and lowest value was 14.94±0.16% found in D₁. The highest fat value of sample B₁ was 23.00±1.00% and lowest value was 16.00±1.00% found in C₁. Highest carbohydrate was found in A₁ (9.44±2.25) and lowest in D₁ (5.02±0.04). Total solids and moisture content of cheese differed significantly (P<0.01) among the sample. On the other hand, non-significant difference was found in acidity.

Conclusion: Cheese from cow milk, time on curd coagulation have significant difference (P<0.01) but non-significant difference was found in yield. Highest yield was found in sample CC₁ (200.00±5.00 gm/kg) and lowest yield was found in B₁ (193.33±2.89 gm/kg).

http://doi.org/10.5455/javar.2017.d218