Dairy Products :: Nutrition, Proteins, Vitamins, Minerals

Milk is an excellent dietary source of high-quality protein vitamins and minerals. Dairy products like cheese also are an important part of a well balanced diet Cheese is contain of the same basic materials found in milk, but in the form concentration. Include casein, fat, some vitamins , soluble and insoluble salts. Soy bean protein is a popular food ingredient used throughout the world for its nutritional and functional properties, especially after the FDA in the United States allowed a soy health claim in 1999(Fukushima, 2001). This claim has sparked the development of new soy foods (Zhong, Wang, Xu, & Shoemaker, 2007).The traditional product coagulation of soy proteins has also been considered a way of producing soy protein gels, The milky white floid obtained from soybean by soaking ,grinding and filtering is called soymilk.(A.A. Gatade, and, & Sahoo, 2009)Soymilk contains some major and minor components like protein ,fat, carbohydrate ,calcium ,iron, sodium, carotene, vitam in-E, and riboflavin(A.A. Gatade, et al., 2009). The soymilk is used in many products like yogurt, cheese, etc.(Wang, Xiong, & Wang, 2001). Uses of animal rennet became limited for religious reasons .Most of Muslim people consider that cheese is produced by an enzyme which comes from an animal and slaughtered on the non Islamic way no halaal. And also soybean cheese for vegetarian people who did not eat animal product .. Calf rennet which prepared and obtained from the fourth stomach of calves sucking (Nagodawithana & Reed, 1993) one of the important enzymes is traditionally used for cheese making all over the world . Since 1960s. the production of cheese increase considerably and number of cattle decrease this caused lessen in rennin. Owing to the rapid growth and the relative inexpensive growth substrate the microbial rennet like milk-clotting enzyme (MCE) proteinase is very important in dairy technology has become a popular rennet substitute.(Pei, Yu, & Chou, 2005).Proteinase is capable of cleaving protein into peptides and amino acids, they are characterized by their optimal pH (acid, neutral or alkaline), their temperature, their ability to hydrolyze specific proteins (Law,1999). Milk coagulation is the basic step in cheese manufacturing. Milk clotting enzymes are the primary active agents in cheese making, which involves the enzyme-mediated cleavage of kappa-casein which covering the protein micelles at the peptide bond Phe 105-Met 106 that renders the casein micelles unstable and eventually causes aggregation that yields a clot or a gel.