Preparation of cheddar and processed cheese using the milk clotting enzyme from Ficus carica L.

Cheese is a protein rich food and a valuable supplement to the majority of
Indian diets which are deficient in protein. There is very little commercial production
of this valuable protective food in the country. Imported cheese is very expensive.
Steps should therefore be taken to increase the indigenous production of cheese.
The use of rennin from calf mucosa in cheese making is well known. At present
there is restriction in the country, on the import of animal rennet. Also, there is objection
by a section of people to the consumption of cheese made with animal rennet. These
difficulties could be overcome and cheese made increasingly popular, if it can be manufactured
with vegetable rennet.
Investigations1,2 carried out to replace animal rennet with milk clotting enzymes from
plant sources have shown that the enzyme from the latex of Ficus carica L. would be
suitable for cheese making. Studies on the preparation of this milk clotting enzyme, its
purification and physico-chemical properties (including milk clotting) have been reported2,8.
However, its utilization for manufacture of cheese has not been investigated.
In the present studies attempts have been made to manufacture cheddar and processed
cheese of acceptable quality with vegetable rennet.