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Use of Papaya Plant (carica Papaya) Latex for Making Cottage Cheese from Cow Milk

Mst. Marzia Jesmin
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Abid Hasan Sarker
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Mohammad Ashiqul Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Harun-ur-Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Mohammad Shohel Rana Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The study was carried out on milk clotting activity of the crude proteolytic enzyme (papain) from different parts of papaya plant (Carica papaya). Cottage cheese was prepared using whole cow milk collected from Bangladesh Agricultural University Dairy Farm. Diluted papaya latex (4 drops in 100 ml distilled water) was added and thoroughly mixed for coagulation of milk from different parts of the papaya plant. The treatment samples were named as A: mature papaya; B: immature papaya; C: papaya tree leaf; D: lower part stem and E: upper part stem. In case of organoleptic evaluation, it was observed that differences in scores for flavor, body and texture, finish, color, and total score were insignificant (p>0.05). In chemical analysis, significant (p< 0.05) differences were found in total solids, fat and ash contents among the different type of cheese samples. The highest total solids was found in samples B (56.24%) where the highest protein (30.97%), carbohydrate (9.30%), fat (22.67%) and ash (2.90%) content were observed in samples C, A, E and C, respectively. On the other hand, the lowest (p<0.05) acidity (0.73%) was recorded in sample B. Finally, it was evident that latex (papain) from different parts of papaya plant can be used in cottage cheese preparation.

Keywords: Latex, Cow milk, Coagulation, Cheese

Location: Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Milk, Cheese

Objectives:

To find out the efficacy of crude enzyme, papain from different parts of papaya plant, as alternative milk coagulant rather than employing the conventional rennet for the production of fresh unripened cheese upon optimizing the process parameters of cheese production.

Methodology:

Gross milk composition used for cheese preparation

Morning cow milk samples were collected from Bangladesh Agricultural University (BAU) Dairy Farm in Mymensingh. Gross milk compositions were analyzed using an automated milk analyzer (Lactoscan, SLP, MILKOTONIC Ltd., Nova Zagora-8900, Bulgaria) at Dairy Chemistry and Technology Laboratory, Department of Dairy Science of BAU.

Preparation and collection of crude enzyme

Fresh matured and immature papaya were punched with sterilized needle and 4 drops latex were collected drop by drop from each and immediately mixed with 100 ml distilled water in a beaker. Similarly, the upper, lower parts of the body of papaya plant and leaf also were punched with sterilized needle and latex from each part was collected drop by drop and immediately mixed with 100 ml distilled water in beaker (Rana et al., 2017b).

Analysis of cheese

Organoleptic evaluation (flavor, body and texture, finish and, color) of five distinct cheese samples was carried out by using score card (Nelson and Trout, 1965) with help of an expert panel of judges explored from Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Total solids (TS) and ash content of different cheese samples were determined by oven drying and incineration method according to AOAC (2016). Babcock method, described by Aggarwala and Sharma (1961) was used to determine fat per cent and protein was determined by Kjeldahal procedure (AOAC, 2003). Total carbohydrate was estimated by the anthrone method described in the book written by Sadasivam and Manickam (2008). Acidity was determined by titrating with N/10 sodium hydroxide solution (Aggarwala and Sharma, 1961).

Statistical analysis

The statistical model was Completely Randomized Design (CRD). Statistical differences among means of cheese samples were compared using one way analysis of variance (ANOVA). The statistical analysis was done using Statistical Package for the Social Science (SPSS) version-16. In case of significant differences DMRT was considered

Source of Information: J Bangladesh Agril Univ 19(1): 85–90, 2021 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): https://doi.org/10.5455/JBAU.13262

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It was found that all the cheese samples were satisfactory in terms of organoleptic score, though cheese sample B (latex from immature papaya) obtained higher score. From the compositional analysis, it was found that total solids, fat and ash contents were significantly (p<0.05) differed among the cheese samples where sample B (latex from immature papaya) obtained higher total solids content. Upon the evaluation of all the physical and compositional parameters it may be concluded that latex (papain) from different parts of papaya plant can be successfully used in the preparation of cottage cheese

Knowledge Management: Journal