The aim of this study was to assess the coagulant properties of crude extract from cardoon flowers (CECF) as a replacement for the imported coagulants used in the local Algerian cheese factories. Optimal coagulation activity of the extract was observed at pH 5 and 60 °C with a CaCl2 concentration of 0.02 M. The electrophoretic pattern revealed that the crude extract contains mainly cardosins A and B. The study of interactions involved in the formation of milk gel coagulated by CECF showed that hydrogen forces, hydrophobic interactions and calcium bridges contributed highly to the formation of milk gel. Camembert‐type cheese obtained by CECF was judged by trained panellists and was found to be in agreement with standard specifications. The present study highlights the possibility of using Algerian CECF as a promising plant coagulant in cheesemaking for the dairy industry.
Rennet covers only 30% of the world's cheese production because the availability of calf stomach becomes limited (FAO, 2016). This lack has suggested the search for animal, vegetable or microbial enzyme substitutes. Among the alternative animal enzymes, chicken pepsin. In order to study the chicken pepsin stability over time, chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition distributed into six different lots, were dried under partial vacuum (47°C, 800 mbar). The effects of the incision or not, as well as the addition or not of salt, and storage time of dried proventriculus, on the coagulant activity of pepsin extracts (expressed in equivalents Rennet Units) were studied. The six batches pepsin residual activities determined immediately after drying operation expressed the relative yield in the fresh state before storage. They were between 50% for proventriculus cut into four parts without salt addition and 18% for proventriculus with salt addition.After 54 days of storage, the residual activity was relatively distinct for proventriculus cut into four parts without salt addition : 35.5% and for the proventriculus incised into slices with salt addition of 4.7%. Salt seemed to have caused a great loss of activity during salting. In addition, the incision effect combined to salt addition showed a remarkable loss of activity. During the storage period, the pepsin residual coagulant activity showed better stability of partially vacuum-dried proventriculus cut into four parts and unsalted.
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