application of pericarp peptidases of fruits of morinda citrifolia l. in the coagulation of milk for cheese production

摘要

“Application of pericarp peptidases from fruits of morinda citrifolia l. This invention relates to the use of peptidases present in the dialyzed extract of the fruit pericarp of morinda citrifolia l., a species popularly known as noni, in the coagulation of bovine milk proteins for the production of cheese. cheese. This invention presents itself as an alternative to the curds already commercialized, which have in their composition mainly chymosin (ec 3.4.23.4), proteolytic enzyme obtained from the abomasum of slaughtered young ruminant animals, especially calf. pericarp extracts of morinda citrifolia l. have high concentrations of peptidases that can be easily obtained at low costs and promote milk coagulation resulting in a cheese with characteristics that differ from those produced using animal rennet in terms of texture, odor and taste, but with equivalent quality or higher. Only one fruit is sufficient for the production of one kilo of “rennet” cheese and the extract can be stored for a long time at low temperatures in its lyophilized form without major losses in its proteolytic activity.