Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for mozzarella cheese making.

Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. In this study, MCE of L. casei D11 with the addition of rennet is used and optimized for the production of mozzarella cheese using Response Surface Method (RSM) with Central Composite Design (CCD). The organoleptic properties were determined by hedonics test involving 30 respondents and analyzed statistically which was followed by a Duncan's test. Furthermore, a proximate analysis of mozzarella cheese was conducted. Our results show that the MCE activity produced by L. casei D11 was 8.471 Soxhlet Unit with protease activity of 3.28 U/mL. The ANOVA results showed that the concentration of MCE significantly influence the production of curd. The optimum concentration of MCE and rennet for the production of curd suited for the production of mozzarella cheese were 20 and 0.002%, respectively, with a maximum predicted curd yield of 14.996 % (g/100 mL milk) which is increased by 13.9% as compared to the curd yield before optimization . The statistical analysis on taste, color, flavor, and cheese texture by respondents shows that mozzarella cheese made by a combination of 15% of MCE and 0 . 00 079 and 0.0015% of rennet, were organoleptically superior to the commercial mozzarella used in this experiment. The proximate analysis shows that mozzarella produced has a moisture content of 33.34%(w/w), 3.48% ash, 30.44% fat, 25.12% protein, 7.53% carbohydrate and energy of 404 kkal/100g.

[1]  P. McSweeney,et al.  Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). , 2015, Food chemistry.

[2]  Juni Sumarmono,et al.  PENGARUH BAHAN PENGASAM DAN KONDISI SUSU SAPI TERHADAP HASIL/RENDEMEN, KEASAMAN, KADAR AIR DAN KETEGARAN (firmness) KEJU TIPE MOZARELLA , 2013 .

[3]  Gi-wook Choi,et al.  A novel lactic acid bacterium for the production of high purity L-lactic acid, Lactobacillus paracasei subsp. paracasei CHB2121. , 2012, Journal of bioscience and bioengineering.

[4]  E. Gomes,et al.  Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese , 2012 .

[5]  C. Achilleos,et al.  Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations , 2011 .

[6]  M. Castillo,et al.  Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese , 2011 .

[7]  M. Haque,et al.  Evaluation of quality of mozzarella cheese. , 2010 .

[8]  K. S. Vishwanatha,et al.  Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341 , 2010, Applied Microbiology and Biotechnology.

[9]  W. Mu,et al.  Optimization of culture medium for the production of phenyllactic acid by Lactobacillus sp. SK007. , 2009, Bioresource technology.

[10]  Rohit Kapoor,et al.  Process Cheese: Scientific and Technological Aspects—A Review , 2008 .

[11]  D. McMahon,et al.  Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. , 2005, Journal of dairy science.

[12]  S. Gunasekaran,et al.  A systems analysis of pasta filata process during Mozzarella cheese making , 2005 .

[13]  Neeru Sharma,et al.  Extracellular acid protease from Rhizopus oryzae: purification and characterization , 2005 .

[14]  T. Koizumi,et al.  Purification and Characterization of an Extracellular Proteinase Having Milk-Clotting Activity from Enterococcus faecalis TUA2495L , 2004 .

[15]  R. I. Dave,et al.  Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes , 2003, Le Lait.

[16]  P. Fox,et al.  Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese. , 2002, Journal of dairy science.

[17]  P. Fox,et al.  Fundamentals of Cheese Science , 2000 .

[18]  Giovanni Antonini,et al.  Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method. , 2014, Journal of dairy science.

[19]  F. Ren,et al.  Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4 , 2011 .

[20]  R. P. Ross,et al.  Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice. , 2007, Microbiology.