Ecology, Environment and Conservation Paper

DEVELOPMENT OF PROBIOTIC INDIAN CHEESE USING RENNET BY POTENTIAL MICROBES ISOLATED FROM NATURAL SOURCES

Darshana D. Dhumal, Pranay Abhang and Girish Pathade

Abstract

Rennet is an exogenous enzymes used in dairy processing industries and food sectors. Rennin acts on the milk protein in two stages, through enzymatic and non- enzymatic action,resulting in the milk coagulation. Traditionally, the enzyme is extracted from whole abomasum of ruminants. Microbial rennet contains enzymes having a high ratio of milk clotting activity and proteolytic activity. This review aims to explore techniques of microbial production, characterization and cost benefits over current technologies used in dairy industries. Among the dairy product, cheese is an major choice for consumption with high nutritional values and probiotic activity. Cheese is a nutrient dense dairy product providing essential biomolecules such as proteins, minerals, fats. The viability of probiotic microorganism in cheese is high as found in other dairy product and shelf life is extended as compared to with other alternatives of production. The manufactured probiotic cheese have certain benefits over traditional cheese production processes.