期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：1
页码：40-44
出版社：MAXWELL Science Publication
摘要：Solanum dubium fruits were collected and used as a plant source for extracting milk coagulating enzymes. The enzyme was extracted by four methods and the activity of each extract was determined. Solanum dubium fruits were kept at 4 and 37ºC for five months, while aqueous extracts of the Solanum dubium fruits were kept at 4 and 37ºC for three months. The crude extract of Solanum dubium fruit was precipitated by ammonium sulphate using different concentrations (0-90%). Partial characterization of the milk coagulant was carried out. The results showed that maximum milk-activity (p Solanum dubium was extracted with 1% NaCl in distilled water to 1.74 when Solanum dubium was extracted with 5% NaCl. The loss in activity of Solanum dubium fruits stored in liquid and solid forms increased significantly (p Solanum dubium fruit extract had the highest activity at 70ºC and pH 10. Twenty five milliliters (25 mL/50 L milk) of a partially purified Solanum dubium fruit extract was recommended for cheese making.
