Milk clotting potential of raw latex and crude enzyme extract (CEE) collected from Wrightia tinctoria fruits were examined in two different milk media. The raw latex and crude enzyme extract (CEE) exhibited excellent milk clotting activity against buffalo (Bubalus bubalis) and goat (Capra hircus) milk. The clotting potential was found to be higher for the crude enzyme extract and it showed good clotting activity against buffalo milk compared with goat milk. Effect of pH and temperature on the milk clotting activity (MCA) of raw latex and crude enzyme extract was studied. The results showed that the MCA of both raw latex and crude enzyme extract was increased with increasing the pH (up to 5) and the temperature. The highest MCA was found at 60 ºC for crude enzyme extract. It was found that the addition of NaCl decreased the MCA and increased the clotting time of both raw latex and crude enzyme extract. Meanwhile the addition of CaCl2 increased the MCA by decreasing the clotting time.

Keywords : Wrightia tinctoria, Milk clotting activity, buffalo and goat milk.