Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant

Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 c...
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Gespeichert in:

Autor*in:	Bethelhem Abebe [verfasserIn] Shimelis Emire [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity

Übergeordnetes Werk:	In: Food Science & Nutrition - Wiley, 2014, 8(2020), 9, Seite 4831-4842
Übergeordnetes Werk:	volume:8 ; year:2020 ; number:9 ; pages:4831-4842

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1002/fsn3.1765

Katalog-ID:	DOAJ016984404

Internformat


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520			\|a Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
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publishDate	2020
allfields	10.1002/fsn3.1765 doi (DE-627)DOAJ016984404 (DE-599)DOAJ0f3aa84dccb040008948726886106f45 DE-627 ger DE-627 rakwb eng TX341-641 Bethelhem Abebe verfasserin aut Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply Shimelis Emire verfasserin aut In Food Science & Nutrition Wiley, 2014 8(2020), 9, Seite 4831-4842 (DE-627)73655713X (DE-600)2703010-6 20487177 nnns volume:8 year:2020 number:9 pages:4831-4842 https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/article/0f3aa84dccb040008948726886106f45 kostenfrei https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/toc/2048-7177 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 9 4831-4842
spelling	10.1002/fsn3.1765 doi (DE-627)DOAJ016984404 (DE-599)DOAJ0f3aa84dccb040008948726886106f45 DE-627 ger DE-627 rakwb eng TX341-641 Bethelhem Abebe verfasserin aut Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply Shimelis Emire verfasserin aut In Food Science & Nutrition Wiley, 2014 8(2020), 9, Seite 4831-4842 (DE-627)73655713X (DE-600)2703010-6 20487177 nnns volume:8 year:2020 number:9 pages:4831-4842 https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/article/0f3aa84dccb040008948726886106f45 kostenfrei https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/toc/2048-7177 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 9 4831-4842
allfields_unstemmed	10.1002/fsn3.1765 doi (DE-627)DOAJ016984404 (DE-599)DOAJ0f3aa84dccb040008948726886106f45 DE-627 ger DE-627 rakwb eng TX341-641 Bethelhem Abebe verfasserin aut Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply Shimelis Emire verfasserin aut In Food Science & Nutrition Wiley, 2014 8(2020), 9, Seite 4831-4842 (DE-627)73655713X (DE-600)2703010-6 20487177 nnns volume:8 year:2020 number:9 pages:4831-4842 https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/article/0f3aa84dccb040008948726886106f45 kostenfrei https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/toc/2048-7177 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 9 4831-4842
allfieldsGer	10.1002/fsn3.1765 doi (DE-627)DOAJ016984404 (DE-599)DOAJ0f3aa84dccb040008948726886106f45 DE-627 ger DE-627 rakwb eng TX341-641 Bethelhem Abebe verfasserin aut Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply Shimelis Emire verfasserin aut In Food Science & Nutrition Wiley, 2014 8(2020), 9, Seite 4831-4842 (DE-627)73655713X (DE-600)2703010-6 20487177 nnns volume:8 year:2020 number:9 pages:4831-4842 https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/article/0f3aa84dccb040008948726886106f45 kostenfrei https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/toc/2048-7177 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 9 4831-4842
allfieldsSound	10.1002/fsn3.1765 doi (DE-627)DOAJ016984404 (DE-599)DOAJ0f3aa84dccb040008948726886106f45 DE-627 ger DE-627 rakwb eng TX341-641 Bethelhem Abebe verfasserin aut Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose. acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply Shimelis Emire verfasserin aut In Food Science & Nutrition Wiley, 2014 8(2020), 9, Seite 4831-4842 (DE-627)73655713X (DE-600)2703010-6 20487177 nnns volume:8 year:2020 number:9 pages:4831-4842 https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/article/0f3aa84dccb040008948726886106f45 kostenfrei https://doi.org/10.1002/fsn3.1765 kostenfrei https://doaj.org/toc/2048-7177 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 9 4831-4842
language	English
source	In Food Science & Nutrition 8(2020), 9, Seite 4831-4842 volume:8 year:2020 number:9 pages:4831-4842
sourceStr	In Food Science & Nutrition 8(2020), 9, Seite 4831-4842 volume:8 year:2020 number:9 pages:4831-4842
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity Nutrition. Foods and food supply
isfreeaccess_bool	true
container_title	Food Science & Nutrition
authorswithroles_txt_mv	Bethelhem Abebe @@aut@@ Shimelis Emire @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	73655713X
id	DOAJ016984404
language_de	englisch
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callnumber-first	T - Technology
author	Bethelhem Abebe
spellingShingle	Bethelhem Abebe misc TX341-641 misc acute toxicity misc Calotropis procera misc milk coagulation time misc soft cheese misc total milk‐clotting activity misc Nutrition. Foods and food supply Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
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topic_title	TX341-641 Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant acute toxicity Calotropis procera milk coagulation time soft cheese total milk‐clotting activity
topic	misc TX341-641 misc acute toxicity misc Calotropis procera misc milk coagulation time misc soft cheese misc total milk‐clotting activity misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc acute toxicity misc Calotropis procera misc milk coagulation time misc soft cheese misc total milk‐clotting activity misc Nutrition. Foods and food supply
topic_browse	misc TX341-641 misc acute toxicity misc Calotropis procera misc milk coagulation time misc soft cheese misc total milk‐clotting activity misc Nutrition. Foods and food supply
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title	Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
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title_full	Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
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title_sort	manufacture of fresh cheese using east african calotropis procera leaves extract crude enzyme as milk coagulant
callnumber	TX341-641
title_auth	Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
abstract	Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
abstractGer	Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
abstract_unstemmed	Abstract The present work was aimed to develop fresh cheese using the crude extract from calotropis procera 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 calotropis procera leaves, respectively. The highest yield of crude enzyme extract was acquired with 2 g and 30℃, and results were varied significantly (p < .05). The highest cheese yield and fastest clotting time were 17.89 kg cheese/100kg milk and 14:50 min acquired with 10 g C. procera powder at 60℃ extraction temperature, respectively. E. coli, total bacterial count, yeast, and mold microbial load detection were observed below the limit established by codex alimentarius. This study recommends that use of C. procera crude enzyme leaves extract can be used as alternate milk coagulant for production of fresh cheeses. Soft cheeses manufactured with calotropin enzyme as milk coagulant revealed no adverse effects of toxicity tested on albino rates to the highest dose.
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container_issue	9
title_short	Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant
url	https://doi.org/10.1002/fsn3.1765 https://doaj.org/article/0f3aa84dccb040008948726886106f45 https://doaj.org/toc/2048-7177
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up_date	2024-07-03T23:51:26.196Z
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Manufacture of fresh cheese using east African Calotropis procera leaves extract crude enzyme as milk coagulant

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