Caseinolytic and milk-clotting activities from Moringa oleifera flowers

► Moringa oleifera flower preparation (PP) hydrolysed caseins and clotted milk. ► PP hydrolysed more κ-casein than αs- and β-caseins. ► Caseinolytic activity was highest when PP was incubated at pH 4 or heated at 50 °C. ► Clotting of milk by PP was Ca2+-dependent and highest after PP incubation at pH 3. ► Milk-clotting enzyme is thermal stable and mainly inhibited by pepstatin A.