Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant (original) (raw)
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Himalayan Journal of Science and Technology
The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. The kiwifruit crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% ammonium sulfate saturation exhibited maximum milk clotting activity (MCA), along with 1.56 purification fold, and 78.84% activity recovery. From SDS-PAGE analysis, the partially purified protease showed two bands with a molecular mass of 24 kDa and 23 kDa respectively. The optimum conditions (temperature and pH of milk) for a minimum time of coagulation (TOC) and maximum MCA were determined by response surface methodology (RSM). From the numerical optimization study, the optimum conditions for cheesemaking were pH 6.5 and temperature 55oC, having 0.94 desirability. The cheese prepared by kiwifruit protease had significantly (p<0.05) higher moisture, ash, calcium content, and yield than rennet cheese, while significantly (p<0.05) lower fat c...
Aspects Concerning Coagulation Enzymes and Different Inducing Parameters for Milk Curdling Process
Cheese making is signing up together all word researcher efforts to find brand new sources of animal protein. One of main sequences in cheese fabrication, the coagulation, could be made even through acidification or biocatalysis. The clotting of milk by enzymes is a key passage in cheese making that, markedly, could affect the characteristics of produced cheese. They differ both on their origin: animal, vegetable, microbial and recombinant from genetically modified microorganism, and their physical state, liquid, powder or paste. The coagulation enzymes used in the cheese industry for milk clotting, being the oldest known application of enzymes in food industry. This paper presents some aspects from a comparative study between different useful types of coagulation enzymes: one of them is from animal origin, that consists pepsine and chymosin and the others two are microbial origin enzymatic prepared, one from Bacillus subtilis and the other one from Aspergillus niger var.awamori. Th...
Foods
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.
Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet
Journal of Chemistry, 2021
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.
Innovative Approach of Cheese Making from Camel Milk: A Review
Dairy Processing - From Basics to Advances [Working Title]
Camel milk contains all essential important components of human diet and generates cash, ensures food security, and provides health benefits. Compared to cow milk, camel milk has higher levels of whey protein, lower levels of αs1-casein, larger size of κ-casein, and a very low κ- to β-casein ratio. As a result, the technical characteristic of the acidic or enzymatic coagulation process of camel milk for cheese making is affected by all these factors. Camel milk cheese is a recent product that enters into both the domestic and global milk product markets. Cheese made from camel milk can have processing issues and be of lower quality if it is produced using the same technology as dairy products made from bovine milk. To maximize the possibility of manufacturing cheese from camel milk, various trials were conducted over time utilizing different methods. This chapter reviews the advancements in making cheeses from camel milk using starter cultures and coagulants. Furthermore, the releva...
Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)
Mljekarstvo, 2015
In this study, Orgu cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese has been observed during 90 days ripening time. Mineral material contents of Orgu cheese have been determined with ICP-OES (inductively coupled plasma optical emission spectroscopy). Proteolysis levels of cheese have been observed with chemical analysis and help of SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis). The determined difference between analysis results, titratable acidity, total nitrogen, water soluble nitrogen, ripening index, total solid, fat, fat in total solid, salt, salt in total solid, ash, texture, mineral material (Ca, Fe, Cu, Al, Mg, Mn) of Orgu cheese’s analysis result haven’t been regarded as significant statistically. Each of enzymes which are used effects similarly on α-casein and β-casein ...
Some parameters to process camel milk into cheese
Emirates Journal of Food and Agriculture, 2013
Cheese from camel milk was never produced by traditional way. However, Hansen © (Denmark) delivered recently new coagulant agent named "Chy-Max M" containing transgenic camel chymosine. In the present study, impact of calcium, lactation stage and curd acidification were investigated. Camel milk was shared into 6 samples (100g each) submitted to 3 types of treatment (1. calcium chloride solution (500 g/L diluted 1/10 water); 2. powder of calcium phosphate; 3. no calcium) and 2 temperatures (20°C/36°C). Rennet 50 µL/L (Chy-Max) was added in all samples. Milk coagulation was faster at 36°C and renneting pH lower. No difference in clotting time and curd firmness after calcium addition was observed. The curd firmness at 36°C was stronger than at 20°C. For measuring impact of lactation stage, coagulation capacity and curd yield on milk was tested in milk provided by one camel from 12 th to 25 th day postpartum. Milk was coagulated by Chy-Max (50 µL/L/20°C). No coagulation was observed in the first days of experiment. Then curd start to be formed, but with low yield. The curd was correct and ready to use for cheese making only from the 20 th day post-partum. Acidification of camel cheese curd without starters was measured at 20°C and 36°C during 10 hours. Milk pH and curd pH were measured during all cheese processing. At the beginning, milk pH was 6.38 whatever the temperature. Acidification was faster at 36°C than at 20°C. At the time of coagulation, pH of 20°C curd was 5.80 vs 5.08 at 36°C.
Effect of different commercial enzymes on the clotting of milk and certain properties of curd
Analecta Technica Szegedinensia
More researches published data about the milk curd properties, evaluated the importance in the cheese making, but an analysis of importance of these properties in practical applications is usually lacking. We investigate the milk curd behaviour using different enzyme preparations at the cutting of curd. We focused on the well measurable properties as clotting time, viscosity of curd, texture properties an whey separation rate of cur at cutting time. Approximately five minutes difference was determined between the clotting times. Investigated the curd properties we found significant differences between the hardness on samples clotted with CHY MAX® M 1000 and NATUREN® Premium 145 enzymes. Other properties did not show significant differences, but in some case differences were remarkable. Discovered differences e.g. approx. 5% whey separation rate difference and the different trends of adhesive force and adhesiveness confirm that such studies should be carried out. Summarized effect of...
Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review
2017
Camel milk is known for not being suitable for processing it into different dairy products. Efforts have been made to make cheese from camel milk, but still there is no well accepted manufacturing protocol to be adopted. Hence this experiment was initiated to investigate the effect of different levels of camel chymosin concentrations on camel milk gelation properties and the influence of cooking (at 55 o C) on the characteristics of soft un-ripened cheese made from camel milk. Soft unripened cheese was made with 3x2 factorial design with CRD arrangement in which three levels of camel chymosin concentrations (40, 70, and 100 IMCU/L) and two levels of cooking (cooked and uncooked curd) and then cheese quality, yield, texture profile analysis (TPA) hardness and sensory attributes were analyzed. The shortest gelation time was observed for camel chymosin concentration of 100 IMCU/L and 70 IMCU/L whereas the highest maximum gel firmness was observed for camel chymosin level of 40 IMCU/L. Significantly highest (P<0.001) cheese yield was observed for uncooked cheese at 100 IMCU/ L coagulant level. Cooked cheese made using 100 IMCU/L had significantly highest values for protein, total solid, ash and hardness. Whereas, the color, texture and appearance scores were significantly higher for 40 IMCU/L cooked cheese. However, the taste, aroma and overall acceptance of cooked cheese made using 70 IMCU/L gave the highest score. It could be concluded that, using medium level chymosin concentration (70 IMCU/L) as well as cooking of camel milk curd could be suitable approaches for making of soft unripened cheese from camel milk.