Wangashi peynirinin standardizasyonu ve üretiminin karakterizasyonu

Wangashi cheese processing based on the use of Calotropis procera plant stems as a coagulant was characterized and standardized. Crude extract obtained from Calotropis plant stems was used to set solution of milk powder at various pH (4-8) and temperature (35-80oC) in order to examine effect of pH and temperature on milk clotting and proteolytic activities. The pH 5.5 and temperature of 70oC were recorded as optimum pH and temperature. After that concentration of the crude extract enzyme was assayed to purify using ammonium sulfate precipitation at various percentage of saturation (20%-80%) at determined optimum pH and temperature, whereby the saturation of 70% was detected to be the best because of its high specific activity, yield and purification fold. Two different of Wangashi cheese were produced in laboratory, one using directly the crude extract and the other the purified crude extract from Calotropis procera at optimum condition. Their chemical, textural and thermal properties were determined using standard methods. A significant difference between parameters tested was observed (p < 0.05). A decreasing in moisture content, increasing in protein content and also an improvement of color and textural parameters were recorded in cheese obtained using purified crude extract Calotropis procera stems. Key Words: Wangashi cheese, Calotropis procera, milk clotting activity, proteolytic activity, Standardization.