The milk curdling ability of crude protease of sardine (Sardinops melanastictus) offal in the production of dadih.
1996
Jamilah Bakar (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Technology) | Siti Salwana Hashim
A protease extract in dry acetone powder form was prepared from sardine (Sardinops melanastictus) offal. Its milk clotting activity was studied for the production of dadih. It has an optimum pH of 5.0 and an optimum temperature of 60 degree C. The protease was able to curdle milk in the absence if CaCl2. A minimun of 0.6 percent of the extract containing 11.22 mg/mL protein with a proteolytic activity of 54.43 u/min/mL on haemoglobin or 11.32 u/min/mL on casein was required for milk clotting activity.
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