The present study focused on the mixing of adult cattle rennet with Moringa seeds
during the extraction process to improve its strength and use it as an alternative for the calf rennet in
cheese production. The Moringa oleifera seeds powder were mixed with adult cattle rennet at a ratio
of 2%. Crude and partially purified extracts (using ammonium sulphate 60% concentration) were used.
The study include six different milk coagulants; adult cattle rennet extract (ARE), mix of adult cattle
rennet with Moringa seeds (AME), partially purified adult cattle rennet extract (ARP), partially
purified adult rennet mixed with Moringa seeds (AMP), commercial rennet (RRE) and calf rennet
extract (CRE). The flocculation time, clotting time, clotting activity, proteolytic activity, the optimum
pH and temperature for clotting activity, curdling quality (RCQ) and protein profile of curd formed
were determined (SDS-PAGE). The physical properties include water release (WR) and water holding
capacity (WHC), yield and sensory attributes of Domiati cheese made by using different coagulant
extracts were estimated. The results showed that CRE has shorter flocculation and clotting time and
higher milk clotting activity but ARE had the opposite, in the midst were treatments AME, ARP and
AMP. The pH range of 5.5 to 6.5 and temperature between 50 - 60°C were suitable for milk clotting
activity of milk coagulants. The best (RCQ) was found to be for the curd formatted by CRE, AMP,
ARP and RRE. Physical properties gave the lowest (WR) and highest (WHC) in CRE curd cheese,
followed by AMP, RRE, ARP and AME cheese, whilst it was observed the contrary in ARE.
Electrophoretic patterns show that the levels of degradation αs-casein, κ-casein and β-casein differed
with milk coagulant types. Using Moringa seeds and partially purified by ammonium sulphate
improved yield and cheese sensory with characteristic; coherent texture and creamy taste. In
conclusion mixing of adult cattle rennet with Moringa seeds powder during the extraction process and/
or partially purified gave an opportunity to be used as an alternative to calf rennet in cheese making.