Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Autor:	Mohamed Hammadi, Touhami Khorchani, Imen Fguiri, Arroum Samira, Mohamed Dbara, Moufida Atigui, Chayma Marzougui, Amel Sboui
Rok vydání:	2021
Předmět:	Article Subject biology Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences General Chemistry Nutritional quality biology.organism_classification 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Kiwi Camel milk Rennet Food science QD1-999
Zdroj:	Journal of Chemistry, Vol 2021 (2021)
ISSN:	2090-9071 2090-9063
DOI:	10.1155/2021/6680246
Popis:	The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9a82f0531038e4937531cf325ec6290 https://doi.org/10.1155/2021/6680246 Zobrazit plný text záznamu Plný text ve formátu PDF