Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet. (19th April 2013)

• Record Type: Journal Article
• Authors: Khan, Rao Sanaullah; Masud, Tariq
• Is Part Of: International journal of dairy technology. Volume 66:Number 3(2013:Aug.)
• Page Start: 396
• Page End: 401
• Publication Date: 2013-04-19
• Subjects: Cottage cheese -- Plant coagulant -- W. coagulans -- Rennet -- Buffalo milk; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12048
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : An aqueous extract of Withania coagulans was used to prepare cottage cheese from buffalo milk and its quality attributes were compared with cheese made from commercial rennet. Both cheeses contain satisfactory ranges of 49.6–54.7% moisture, 21.3–24.3% fat and 21.4–23.6% protein. The type of coagulant had no significant effect on acidity, protein and ash contents of both the cheeses. W. coagulans cheese showed a significantly ( P < 0.05%) higher pH and moisture contents. Similarly, no marked differences were observed in their organoleptic evaluation, actual and theoretical yield. These results supported the fact that W. coagulans is a promising rennet substitute for cottage cheesemaking.