Using of Calotropis procere Protease in Acceleration Ripening of Monterey Cheese

Sadeq H. Al-Sheraji, Sabri J. Abood, Khalida A. Shaker


This study was coducted to investigate the possibility of using partially purified Calotropis procere leaves protease (Calotropin) to accelerate ripening of Monterey cheese that was manufactured using microbial rennet.Different concentrations of Calotropin (25, 50, 75 and 100 mg/1kg curd) were added to the curd ,the chemical and organoleptic properties of the ripened cheese were studied and compared with that of control cheese (with no Calotropin). The obtained results were as follows:
The moisture content of all samples was decreased during the ripening period, while the protein, fat, acidity and acid degree value were increased. The pH value of the treated samples was decreased at the beginning of the ripening period and then started to increase as the ripening proceeded, the pH values were increased as enzyme concentrations increased. The percentages of soluble nitrogen and non- protein nitrogen and their ratio from total nitrogen of experimental samples were higher than that of control samples. The increments were related directly to the enzyme concentration and the period of the ripening. Cheese samples treated with 100, 75 and 50mg/1kg of calotropin showed distinict flavour during the first week of ripening, and during the second week for samples treated with 25mg/1kg, while the control cheese developed flavour during the fourth week.
Electrophoresis patterns of enzyme treated cheese showed more protein bands than that of control, and the band number was increased as the enzyme concentration increased.


Monterey cheese , Cheese ripening , Calotropis procere protease ,Calotropin

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