Extraction, Partial Purification And Characterization Of Milk- Clotting Enzyme From Local Coagulants On The Yield Of Cheese Using Cow Milk

Abstract Milk-clotting activity is the most important property of enzymes used in cheese making. The study conducts at the University of Gondar, Institute of biotechnology microbial and cellular biology laboratory. Latex extracted from each plant using an appropriate procedure. Five hundred ml of milk added to each beaker in all extract labels with its replication, heated, each coagulant was added and heated till a separate layer of cheese and whey happened. Then after clotting time, whey product, cheese- fresh weight, cheese dry weight, and the percentage of cheese yield were recorded using appropriate measurement and calculation. All data analyzed using SAS Studio, and analysis of variance showed that highly significant differences have existed among plant extract used for all studied parameters. The highest (59, 74.67, 91.33 gm) amount of cheese- dry weight observes in lemon juice. The highest (11.34, 14.36, and 17.56)% of cheese- yield observe in lemon juice for all extract labels, respectively. The lowest amount (32.67, 25.67, and 17.00) of cheese formation starting time observed from lemon juice, respectively. Therefore, lemon juice, calotropis procera, and Solanum incanum could use in the dairy industry and local community as an alternative source of rennet.