Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet |
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Authors: | Rao Sanaullah Khan Tariq Masud |
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Affiliation: | 1. Department of Food Technology, PMAS‐Arid Agriculture University, , Rawalpindi, Pakistan;2. Institute of Food Nutrition and Human Health, Massey University, , Auckland, 0632 New Zealand |
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Abstract: | An aqueous extract of Withania coagulans was used to prepare cottage cheese from buffalo milk and its quality attributes were compared with cheese made from commercial rennet. Both cheeses contain satisfactory ranges of 49.6–54.7% moisture, 21.3–24.3% fat and 21.4–23.6% protein. The type of coagulant had no significant effect on acidity, protein and ash contents of both the cheeses. W. coagulans cheese showed a significantly (P < 0.05%) higher pH and moisture contents. Similarly, no marked differences were observed in their organoleptic evaluation, actual and theoretical yield. These results supported the fact that W. coagulans is a promising rennet substitute for cottage cheesemaking. |
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Keywords: | Cottage cheese Plant coagulant
W.  coagulans
Rennet Buffalo milk |
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