Analysis of Moringa oleifera Seeds to Lactobacillus Extracts for the Production of Prato Cheese Using Aerobic Bioreactor

Queijo Prato (“plate shaped cheese”) named after the shape it was originally made by immigrants, and it is a Brazilian soft cheese. The objective of this project is to compare the government authorized milk to privatized milk which gives the better yield and quality of Prato cheese. Moreover, the anticoagulants i.e. the clotting agent used for the cheese production is taken from different sources i.e. one from plant source Moringa oleifera seeds which has high milk clotting activity and another one from microbial source Lactobacillus acidophilus has been chosen for the study. After the production of cheese from different sources of milk using different milk clotting agents the cheese produced will be analyzed for testing the efficacy of the microbial source and the plant source used and the physical characteristics of the cheese produced. Then the better yielded cheese will be scaled up using Aerobic bioreactor.