Utilization of Different Moringa (Moringa oleifera) Extracts in White Cheese Production

Abstract

This study was conducted at Sudan University of science and Technology, College of Agricultural studies, Department of Food Science and Technology, on the utilization of different Moringa (Moringaoleifera) extracts in white cheese production. First experiment to determine the enzymatic and coagulating properties of Moringa extracts. Different parts of Sudanese Moringa oleifera tree (seeds, leaves, and flowers) of Moringa oleifera were extracted using 0.15 M NaCl (4 h at 4oC). The extracted proteins were fractionated by ammonium sulphate at 60% saturation and freeze drying for extraction which was used throughout the study. Seeds powder was the highest value in moisture content, fat and protein content than leaves and flowers samples, while leaves were highest in ash and carbohydrates content. The results showed that milk clotting activity at different pH significantly decreased (P>0.05) during storage period at different extracts. According to pH the highest value of milk clotting activity (3.66±0.07 u/ml) was obtained by Moringaoleifera seeds extract at pH 5.5 at first storage period (week). Also milk clotting activity decreased significantly (P>0.05) at different temperaturesafter aweek storage. With regard to temperature the highest value of milk clotting activity (3.80±0.09u/ml) was detected at 42oC after a week of storage.Casinolytic activity of extracts from different parts of Moringa oleifera was significantly (P<0.05)different. The highest value of casinolytic activity (2.37±0.00u/ml) was recorded seeds extract after week storage. XII In the second experiment during the storage for six month, protein,fat,ash, TSSandpH of cheeses were decreased due to breakdown of macrocomponents and production of acids. Moistureandacidity increased by released water and acids production. Minerals (Ca,Na,and K)content were higher in white cheese produced with moringaextracts than control cheese. On the other hand amino acids increased by storage periods of cheeses. In moringa cheeses amino acids and fatty acids were higher as compared to control cheese (rennin coagulate). Furthermore, pathogenic E. coli, Staphylococcus, Salmonella, Spore formers bacteria and Brucella were not detected in all cheeses. However, total bacterial, yeast and moulds, and lactic acid bacterial count were within the normal standard range of cheese. Sensory characteristics were significant (P<0.05)differences between cheeses made with Moringa oleifera parts extract and control sample. Cheese made with moringa flowers was similar to control in appearance and overall acceptability. However, the texture of control cheese was the lowest as compared with other types of cheese made by moringa extracts. Therefore it is possible to produce acceptable cheese with differentmoringa part extracts particularly the flowers that having overall acceptability characteristics