The DOI matches its Crossref record; 43 of the 44 references it cites were found in a registry or an index.
Comparison of the milk-clotting properties of three plant extracts
Abstract
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45-75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
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“Mazorra-Manzano et al. [58] compared proteases extracted from ginger (Zingiber officinale) named zingibaine, melon (Cucumis melo) named cucumisin, and kiwifruit (Actinidia deliciosa) named actinidin, revealing that actinidin has the highest MCA/PA ratio compared to other vegetable coagulants.”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [58]
In the citing paper
“On the contrary, curds obtained using melon extracts had different textural properties as reflected by the low values of hardness, cohesiveness, chewiness, and springiness, possibly due to the higher PA and the lower MCA/PA ratio [58].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [58]
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Metadata
- Authors
- Mazorra-Manzano, M. A., Perea-Gutiérrez, T. C., Lugo-Sánchez, M. E., Ramirez-Suarez, J. C., Torres-Llanez, M. J., González-Córdova, A. F., & Vallejo-Cordoba, B.
- Affiliations
- Centro de Investigación en Alimentación y Desarrollo (MX)
- Corresponding author
- Mazorra-Manzano, Miguel A.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2013-12
- Volume
- 141
- Issue
- 3
- Pages
- 1902-1907
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2060044435
- Cited by
- 117
- References
- 44
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 14 · 2023: 15 · 2022: 12 · 2021: 9 · 2020: 16 · 2019: 13 · 2018: 10 · 2017: 8 · 2016: 5 · 2015: 2 · 2014: 1
- FWCI
- 3.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Science and Technology National Council (CONACyT)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Pineapple and bromelain studies
- Keywords
- plant proteases, milk coagulants, ginger extract, milk-clotting activity, temperature dependence, cheese production
- MeSH terms
- Animals, Cattle, Cheese, Food Additives, Hydrogen-Ion Concentration, Milk, Plant Extracts, Temperature, Cucurbitaceae, Zingiber officinale, Actinidia
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