CHEDDAR PRODUCTION BY DONKEY'S MILK USING AN ASPARTIC PROTEASE FROM PLANT ORIGIN

Rupali Rajiv Kumar*

ABSTRACT

Jackass' milk is a fascinating business item, because of its high healthy benefit, and can be considered as a reasonable wellspring of nourishment for human utilization. Just because, a cheddar was delivered utilizing jackass' milk and a plant aspartic protease - cyprosin. A test configuration was utilized for the primer components examination, for example, the coagulating compounds (cyprosin and microbial rennet), CaCl2 focus (0.01%-0.1% (w/v)) and thickening temperature (32-35 °C). The cyprosin and the 0.1% (w/v) CaCl2 fixation, just as the connection between the CaCl2 focus and the temperature, were the components that demonstrated a critical effect on the thickening action. The 0.1% (w/v) CaCl2 fixation is a significant factor on the grounds that permits getting an increasingly steady curd, while the thickening movement of cyprosin was more effective than microbial rennet. This primer examination can give another exploration base to get various sorts of cheeses utilizing other milk cause and coagulating compounds, for example, the cyprosin.

Keywords: Cheddar making, Cyprosin, Jackass' milk, Microbial rennet.