Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet
Open accessAbstract
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.
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Cheese made with kiwi extract showed a better texture and had the highest scores in sensory evaluation compared with other extracts.
“Furthermore, the cheese made with the kiwi extract showed a better texture and had the highest scores in the test of sensory evaluation compared with other extracts.”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [59]
Kiwi extract determined the highest yield (20.71%) in camel milk cheesemaking.
“The data reported that kiwi extract determined the highest yield (20.71%).”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [59]
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References 31 · Cited by 28
Research works printed but not linked: 7
- Z. Farah, Camel Milk Properties, SKAT, Sweden, 1st edition, 1996.
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- S. T. Benani, "Valorisation et optimisation de l'utilisation d'un coagulant végétal pour la fabrication d'un fromage tradi- tionnel: composition and characteristics of camel milk," Journal of Dairy Research, vol. 60, no. 1993, pp. 603-626, 2017.
- Authors
- Fguiri, I., Atigui, M., Sboui, A., Samira, A., Marzougui, C., Dbara, M., Hammadi, M., & Khorchani, T.
- Affiliations
- Institut des Régions Arides (TN)
- University of Carthage (TN)
- Livestock and Wild Life Laboratory, Arid Land Institute (IRA), Medenine 4119, Tunisia
- Corresponding author
- Fguiri, Imen
- Venue
- Journal of Chemistry
- Publisher
- Wiley
- Published
- 2021-03-05
- Volume
- 2021
- Pages
- 1-8
- ISSN
- 2090-9063 (ISSN-L)
- 2090-9071
- OpenAlex
- W3133518383
- Cited by
- 28
- References
- 31
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 7 · 2023: 6 · 2022: 5 · 2021: 1
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Journal of Chemistry (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- camel milk, milk coagulation, plant proteases, pineapple extract, ginger extract, cheese production, rennet substitute, extraction yield, coagulation conditions
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