Abebe Bethelhem, Emire Shimelis
Addis Ababa Institute of Technology School of Chemical and Bio-Engineering Food Process Engineering Program Addis Ababa University Addis Ababa Ethiopia.
Food Sci Nutr. 2020 Aug 13;8(9):4831-4842. doi: 10.1002/fsn3.1765. eCollection 2020 Sep.
The present work was aimed to develop fresh cheese using the crude extract from leaves and thereby performed evaluating milk-clotting activity and acute toxicity of crude extract. The extraction of coagulant was performed at 30, 45, and 60℃ using 2, 6, and 10 g of dried leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly ( < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g powder at 60℃ extraction temperature, respectively. , total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
本研究旨在利用树叶粗提物开发新鲜奶酪，并对粗提物的凝乳活性和急性毒性进行评估。分别使用2克、6克和10克干树叶在30℃、45℃和60℃下进行凝结剂的提取。粗酶提取物的最高产量是在2克和30℃条件下获得的，结果差异显著（P<0.05）。最高的奶酪产量和最快的凝结时间分别是在60℃提取温度下使用10克粉末时获得的17.89千克奶酪/100千克牛奶和14:50分钟。此外，总细菌数、酵母和霉菌微生物负荷检测结果均低于食品法典委员会规定的限值。本研究建议，树叶粗酶提取物可作为新鲜奶酪生产的替代凝乳剂。用该酶作为凝乳剂生产的软奶酪对白化病大鼠进行最高剂量的毒性测试时未显示出不良反应。
