Production of Cheese from Rennet enzyme using Rhizomucor miehei Isolated from cow dung

Author Name(s): Sai manasa J,Shalini N,N Yamuna Venkata Lakshmi,Shailaja Raj M*
Author Email: shailarm@yahoo.com

Abstract

Rennet, a microbial coagulant, is obtained from Mucor miehei which is isolated from ruminant stomach. Cheese is one of the milk product which is produced from the enzyme rennet. The aim of the current work was to produce cheese from Rhizomucor miehei which is a common inhabitant of cow dung. Pure culture of the fungus was prepared. Further, the organism is grown in seed media as well as in production media for the production of rennet enzyme. The extract obtained from the filteration of production media was subjected to ammonium sulphate and acetone precipitations and centrifuged to obtain rennet in crude form. Ammonium sulphate precipitation was found to be more effective when compared to acetone precipitation in cheese production.

KeyWords

Cheese, Rennet enzyme, Rhizomucor miehei .

Introduction

Rennet is a complex of enzymes including a proteolytic enzyme (protease) found in mammalian stomach that coagulates the milk and is often used in the production of cheese. The active enzyme in rennet is called chymosin or rennin. Some molds such as Rhizomucor miehei are able to produce proteolytic enzymes. These molds are produced in a fermenter and then specially concentrated and purified1. Cheese is a milk-based food product produced throughout the world in wide-ranging flavors, textures, and forms produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form2.

Conclusion

In summary, the technology of processed cheesemaking, including analogues, has evolved dramatically over the past century. There is no doubt that increased consumption of processed cheese products worldwide is mainly due to consumer changes in food habbits (i.e. popularity and acceptability of fast food and pizza). Our attempt was to produce good quantity of cheese in a short time by using Ammonium Sulphate Precipitation and Acetone Precipitation and thecheese produced was found to be satisfactory in terms of quantity.

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