A Kiwi Juice Aqueous Solution as Coagulant of Bovine Milk and Its Potential in Mozzarella Cheese Manufacture
Abstract
In this work a kiwi juice aqueous solution was prepared and used as coagulant enzyme in the manufacturing process of mozzarella cheese. The aqueous solution does exhibit high levels of milk-clotting activity probably due to the presence of the clotting enzyme actinidin in mixture with other kiwi fruit proteolityc enzymes. The mozzarella cheese was manufactured from bovine milk with a yield of 10.6% being in the range of that routinely obtained during cheese manufacture. A preliminary evaluation of the cheeses flavor showed positive results and lack of bitterness. Finally, in view of a future marketing of the kiwi juice aqueous solution as plant coagulant, it is shown that the aqueous solution stored for 20 days at −20°C maintains both the clotting and proteolytic activities unaffected. Due to its properties as well as to the accessibility of the primary source for the preparation of the aqueous solution, it might represent a good candidate for calf rennet substitution, provided that further research on cheese properties will be carried out.
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Milk coagulation with actinidin created cheese with characteristics similar to that prepared with calf rennet; elasticity, cohesion, chewiness, and hardness of cheeses prepared using calf rennet and kiwi proteolytic enzyme extract were quite similar.
“The milk coagulation with actinidin created cheese with characteristics similar to that prepared with calf rennet. In fact, elasticity, cohesion, chewiness, and hardness of cheeses prepared using calf rennet and kiwi proteolytic enzyme extract were reported to be quite similar to each other.”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [54]
Actinidin has an excellent milk-clotting activity to proteolytic activity ratio in production of mozzarella with kiwi juice as a coagulant without the onset of bitter flavors.
“Moreover, Puglisi et al. [54] showed that actinidin has an excellent MCA/PA ratio in production of mozzarella with kiwi juice as a coagulant without the onset of bitter flavors.”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [54]
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- Authors
- Puglisi, I., Petrone, G., & Lo Piero, A. R.
- Affiliations
- University of Catania (IT)
- ORCID
- Puglisi, Ivana
- Venue
- Food and Bioproducts Processing
- Publisher
- Elsevier BV
- Published
- 2014-01
- Volume
- 92
- Issue
- 1
- Pages
- 67-72
- ISSN
- 0960-3085 (ISSN-L)
- OpenAlex
- W2080047419
- Cited by
- 44
- References
- 22
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 4 · 2023: 9 · 2022: 3 · 2021: 5 · 2020: 2 · 2019: 2 · 2018: 4 · 2017: 7 · 2016: 1 · 2014: 3
- FWCI
- 1.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food and Bioproducts Processing (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- kiwi juice, actinidin, cow's milk, mozzarella cheese, cheese yield, proteolytic enzymes, cheese flavor, enzyme storage stability
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